White Chocolate & Lemon Layer Cake with Raspberry

Gina Pistone

By
@PastrySchoolDiaries

a freshly baked recipe from my educational baking blog, Pastry School Diaries. One of THE best buttercreams I've ever made. Super sweet and packs a raspberry uber punch. pastryschooldiaries.blogspot.ae/...l


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Serves:

8-10

Prep:

3 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

8 oz
white chocolate, chopped
2 1/4 c
all purpose flour
2 1/4 tsp
baking powder
1/2 tsp
salt
10 Tbsp
butter, unsalted room temperature
1 1/3 c
sugar
4
eggs
zest of one large lemon
3 tsp
lemon extract
1 1/4 c
whole milk
400 g
frozen raspberries
1/2 c
brown sugar
1 c
unsalted butter at room temperature
4 c
powdered sugar

Directions Step-By-Step

1
To prepare the cake, preheat oven to 350F. Grease two 8-inch round cake pans. Line the bottoms with parchment paper, and grease paper. Dust pans with flour and set aside.
2
Sift the flour, baking powder, and salt into a medium bowl.

Place chocolate in a heat safe bowl and microwave for one minute. Remove from oven and stir. Heat again for 30 seconds. Stir chocolate until no lumps remain. Set aside.
3
Beat the butter and sugar together until light and fluffy, about 3-4 minutes. Scrape down sides of the bowl. Add eggs one at a time, beating well after each addition. Add lemon zest and lemon extract and mix to combine. Alternatively add the dry ingredients with milk in 3 additions. Add the warm white chocolate and mix until just combined.
4
Equally divide the batter into the two prepared pans and bake for 30-40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove cakes from oven and allow to cool in the pan for 20 minutes on a wire rack. Remove cakes from pan and discard baking paper. Allow cakes to cool completely on wire racks.
5
To prepare the frosting, cook the frozen berriers and brown sugar over medium heat. Bring to a gentle simmer, reduce heat and cook for 10 minutes until the mixture has reduced and become thick and syrupy, stirring often.



Place mixture over a fine strainer to remove seeds. Allow to cool to room temperature.
6
Place butter in the bowl of a mixer. Beat for about one minute. Sift in powedered sugar one cup at a time, scraping down the sides of the bowl after each addition. Add raspberry mixture and beat until combined.
7
To assemble the cake, place a cake board on top of your cake platter (this makes transferring/storing the cake easier). Add one cake layer on top of the board. If the top of your cake isn't level (or has domed), use a bread knife to even it out.



Add about 1 cup of frosting to the first layer and spread evenly with an offset spatula. Top with second layer of trimmed cake and continute to frost the top and sides using a metal spatula to evenly distribute the frosting.
8
Keep cake refrigerated but it is best served at room temperature to allow the buttercream to soften.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American