Description
For this birthday cake, why not pair fantastic Ontario raspberries with creamy and sweet white chocolate? Frosted with my favourite…whipped cream. But this whipped cream is infused with vanilla and enriched with melted white chocolate.
Ingredients
- FOR THE FROSTING:
- 4 ounces, weight White Baking Chocolate, Chopped
- 2 cups Whipping Cream, Divided
- 1 whole Vanilla Bean
- FOR THE CAKE:
- 6 ounces, weight White Baking Chocolate, Chopped
- 1 cup Whipping Cream
- ½ cups Milk
- 1 teaspoon Vanilla Extract
- ¾ cups Butter Or Margarine, Softened
- 2 cups Granulated Sugar
- 4 whole Eggs, Separated
- 2-¾ cups Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- FOR THE ASSEMBLY:
- ¼ cups Berry Jam (I Used A Homemade Blueberry-raspberry-strawberry Jam)
- 1 pint Fresh Raspberries
Preparation
For the frosting:
1. In the top of a double boiler over medium heat (with simmering water in the bottom), melt the chopped white chocolate with 1/2 cup of the whipping cream, stirring constantly until smooth. Split the vanilla bean in half lengthwise and scrape the seeds into the melted mixture (save the leftover bean for vanilla sugar or another use). Transfer to a large bowl and stir in the remaining 1 1/2 cup of whipping cream.
2. Cover and chill in the refrigerator for at least 2 hours, or overnight. The cream won’t whip unless it’s cold.
For the cake:
1. Preheat oven to 350 F. Grease three 9-inch-diameter round cake pans and line the bottoms with parchment paper. In the top of a double boiler over medium heat (with simmering water in the bottom), melt the white chocolate in half of the whipping cream over medium heat, stirring constantly until smooth. Remove from heat and stir in the remaining half of the whipping cream, milk and vanilla. Set aside.
2. In large mixing bowl, beat butter and half of the sugar with an electric mixer until fluffy.
3. Beat in egg yolks, one at a time, scraping down sides of bowl occasionally.
4. In separate bowl, combine flour, baking powder and salt.
5. Alternately add dry ingredients and cooled white chocolate mixture to creamed mixture, beginning and ending with dry ingredients. Beat until smooth.
6. In a medium bowl with clean beaters, beat egg whites until foamy. Egg whites won’t whip if there is any amount of fat or oil on the bowl or beaters so make sure they are very clean before starting. Add remaining half of the sugar and beat on high speed until stiff. Fold egg whites into batter until combined. Pour batter into the prepared pans.
7. Bake at 350 F for 20 minutes, or until a cake tester inserted in the center of the cakes comes out clean. Remove from oven and allow cakes to cool completely before assembling.
8. Remove white chocolate cream from refrigerator. Beat at high speed with an electric mixer until stiff and fluffy. Do not over-beat or it will begin to form clumps.
For the assembly:
1. Place the first cake layer on a serving plate. Spread 2 tablespoons of jam over the top then top with 1/2 cup of white chocolate cream frosting and sprinkle with 1/2 cup of raspberries. Place the second cake layer over the frosting. Spread with jam, frosting and raspberries. Top with the remaining cake layer and spread with remaining white chocolate cream frosting.
2. Decorate with remaining raspberries. Chill until serving time!
Our aunt in Germany made fabulous Torten for us when we spent the summers there. She always frosted her cakes with whipped cream. This is actually her method for making flavoured whipped cream, interpreted by our Mama. It took me ages to understand how adding the chocolate to the cream actually worked. I’m glad to say it was worth the effort and is a raging success!
