Raspberry Filled Cake With White Chocolate And Macadamias Recipes

RASPBERRY FILLED CAKE WITH WHITE CHOCOLATE AND MACADAMIAS

Steps:

• WHITE CAKE: Prepare three cake layers in three pans using one (18.25 oz box) Duncan Hines Classic White Cake mix, followiing package directions (1 1/3 cups water, 3 egg whites and 2 tablespoons canola oil); PLACE on racks; COOL completely.
• RASPBERRY FILLING: Invert one cake layer on cake plate (flat-surface up); SPREAD top only with 1/3 cup seedless red raspberry jam, spreading to 1/4 inch of the cake edge; PLACE second cake layer, flat-side up over first layer; SPREAD top with 1/3 cup raspberry jam; PLACE third cake layer over second, rounded-side up; SPREAD top with remaining 1/3 cup raspberry jam.
• WHITE CHOCOLATE FROSTING: Melt 11 oz white chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL. In a small mixing bowl beat remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); ADD white chocolate chip mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight).; FROST outside of cake, decorating in swirls.
• GARNISH: Chop 1/2 cup macadamia nuts; SPRINKLE evenly over cake; DECORATE top of cake with fresh raspberries.

WHITE CHOCOLATE LAYER CAKE WITH RASPBERRY FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.
• Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
• Combine flour, baking soda, salt, and baking powder in a small bowl.
• Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.
• Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.
• Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
• Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.
• Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.

WHITE CHOCOLATE-RASPBERRY CAKE

Steps:

• Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.
• Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.
• Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.
• Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.
• Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.
• Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.
• Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.