Description
Delectable white chocolate raspberry cake blends creamy sweetness with tangy fruit notes. Elegant layers promise rich Mediterranean-inspired indulgence for passionate dessert enthusiasts seeking memorable culinary experiences.
Ingredients
Scale
- 9 oz (255 g) quality white chocolate, melted and cooled for 10 minutes
- 1 cup (227 g / 8 oz) unsalted butter, room temperature
- 1 ½ cups (340 g / 12 oz) unsalted butter, room temperature
- 6 large egg whites, at room temperature, lightly beaten until foamy
- 2 ½ cups (300 g) cake flour, sifted
- 1 ½ cups (299 g) granulated sugar
- 3 ¼ cups (410 g) confectioners’ sugar, sifted
- 3 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ¾ cup (170 ml) whole milk, room temperature
- ⅔ cup (152 g) sour cream, room temperature
- 1 tsp vanilla extract
- 1 ½ tsp almond extract
- 2 tbsps (28 ml) heavy cream, room temperature
- 1 ½ tbsps (21 ml) amaretto liqueur
- ¼ tsp salt
- 1 cup raspberry preserves
- 1 cup fresh raspberries
- 1 cup thinly sliced almonds
Instructions
- Preparation: Grease cake pans and line with parchment paper, ensuring seamless cake release and preventing adherence.
- Dry Ingredients: Sift cake flour, baking powder, baking soda, and salt into a uniform, clump-free mixture.
- Butter Mixture: Cream butter until silky, gradually introducing sugar and whipping to a light, voluminous consistency that establishes cake structure.
- Egg Integration: Carefully fold egg whites into the butter mixture, maintaining delicate air pockets that promise a tender crumb.
- Liquid Fusion: Blend vanilla extract, almond extract, milk, and sour cream into a harmonious, aromatic liquid base.
- Batter Assembly: Gently fold flour mixture and liquid ingredients together, alternating with minimal mixing to preserve the batter’s delicate texture.
- Baking Process: Pour batter evenly into prepared pans, smoothing surfaces for consistent baking. Bake in a preheated oven until a toothpick comes out clean.
- Cooling Stage: Rest cakes briefly in pans, then transfer to cooling racks to prevent moisture accumulation and achieve complete temperature reduction.
- Buttercream Creation: Whip butter until smooth, gradually incorporating confectioners’ sugar, salt, cream, amaretto, and almond extract to develop a sophisticated flavor profile.
- Chocolate Enhancement: Fold melted white chocolate into buttercream, ensuring thorough integration for a luxurious, consistent texture.
- Cake Construction: Slice cake layers horizontally, creating four delicate layers. Assemble by alternating buttercream and raspberry preserves, building height and complexity.
- Finishing Touches: Coat entire cake with remaining buttercream, creating a sleek exterior. Embellish sides with sliced almonds and crown with fresh raspberries for an elegant presentation.
- Serving Preparation: Allow cake to rest briefly, enabling flavor melding and frosting stabilization. Serve at room temperature, refrigerating any remaining portions.
Notes
- Precise Pan Preparation: Use parchment paper and light grease to guarantee seamless cake removal without sticking or tearing.
- Sifting Strategy: Always sift dry ingredients to eliminate lumps, ensuring a smooth, uniform cake texture with consistent crumb quality.
- Egg White Integration: Add egg whites gradually and gently to preserve delicate air bubbles, which create the cake’s light, tender structure.
- Flavor Balancing Technique: Combine extracts and dairy carefully to develop a sophisticated, multilayered taste profile without overwhelming sweetness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 480
- Sugar: 56 g
- Sodium: 330 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg