White Chocolate Raspberry Birthday Cake
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Serves 12
Ingredients
Frosting
  • 4 ounce white baking chocolate, chopped
  • 2 cups whipping cream
  • 1 vanilla bean
Cake
  • 6 ounces white baking chocolate, chopped
  • 1 cup whipping cream
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ¾ cup butter or margarine, softened
  • 2 cups granulated sugar
  • 4 eggs, separated
  • 2¾ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Filling
  • ¼ cup berry jam (I used a blueberry-raspberry-strawberry jam)
  • 1 pint fresh raspberries
Instructions
Frosting
  1. In a double boiler over medium heat, melt 4 ounces chopped white chocolate with ½ cup whipping cream, stirring constantly until smooth. Split the vanilla bean and scrape the seeds into the melted mixture (save the leftover bean for vanilla sugar). Transfer to large bowl; stir in remaining 1½ cup whipping cream.
  2. Cover and chill in refrigerator for at least 2 hours, or overnight. The cream won't whip unless it's cold.
Cake
  1. Grease three 9-inch-diameter round cake pans and line bottoms with parchment paper. In a double boiler over medium heat, melt 6 ounces white chocolate in ½ cup whipping cream over medium heat, stirring constantly until smooth. Remove from heat; stir in remaining ½ cup whipping cream, milk and vanilla. Set aside.
  2. In large mixing bowl, beat butter and 1 cup sugar with electric mixer until fluffy. Beat in egg yolks, one at a time, scraping down sides of bowl occasionally.
  3. In separate bowl, combine flour, baking powder and salt.
  4. Alternately add dry ingredients and cooled white chocolate mixture to creamed mixture, beginning and ending with dry ingredients. Beat until smooth.
  5. 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. Add remaining 1 cup sugar, and beat on high speed until stiff. Fold egg whites into batter; pour into prepared pans.
  6. Bake at 350 degrees for 20 minutes, or until cake tester inserted in layers comes out clean. I only had two 9-inch cake pans, so I baked the layers for 35 minutes.
  7. Remove white chocolate cream from refrigerator. Beat at high speed with electric mixer until stiff and fluffy. Do not overbeat as mixture will begin to form clumps.
Assemble Cake
  1. Place first layer on serving plate. Spread with 2 tablespoons jam; top with ½ cup white chocolate cream frosting and sprinkle with ½ cup raspberries. Place second cake layer over frosting, spread with jam, frosting and raspberries. Top with remaining cake layer and spread with remaining white chocolate cream frosting. Decorate with remaining raspberries. Chill until serving time!
Recipe by Kiku Corner at https://www.kikucorner.com/2014/07/18/white-chocolate-raspberry-birthday-cake/