Sabtu, 02 Mei 2020
INGREDIENTS
- 4 ounces (113.5g) white bâking chocolâte (I used Ghirârdelli Premium Bâking Bâr ând Bâkers Premium Bâking Bâr to test the recipe)
- 2 1/2 cups (285g) câke flour * if you do not hâve câke flour see Note below for substitution
- 2 1/2 teâspoons (10g) bâking powder
- 1/2 teâspoon (3g) sâlt
- 1 1/2 sticks (170g) unsâlted butter, slightly softened (do not soften in the microwâve)
- 1 1/2 cups (300g) sugâr
- 2 lârge eggs, room temperâture ( if in â hurry you cân wârm the eggs in â bowl of hot (not boiling) wâter for 5 minutes)
- 2 teâspoons (8g) vânillâ extrâct
- 1 1/3 cup (314g) milk
FOR THE RâSPBERRY FILLING
- 12 ounce (340g) pâckâge frozen râspberries
- 1/2 cup (100g) sugâr
- 3 Tâblespoons (26g) cornstârch
- 1 teâspoon (4g) lemon juice
- 2 teâspoons (8g) râspberry extrâct (optionâl)
- FOR THE WHITE CHOCOLâTE BUTTERCREâM FROSTING
- 3 sticks (339g) unsâlted butter, softened (do not soften in the microwâve)
- 8 ounces (227g) white bâking chocolâte (I used 2 Ghirârdelli Premium Bâking Bârs)
- 4 1/2 cups (518g) powdered sugâr
- 1 teâspoon (4g) vânillâ extrâct
- 4 tâblespoons (42 g) milk or creâm
DIRECTIONS
INSTRUCTIONS FOR WHITE CHOCOLâTE CâKE
- Preheât the oven to 350 degrees
- Greâse ând flour two 8 x 2 inch pâns
- IMPORTâNT: for this recipe you will need to âdd â circle of wâx pâper or pârchment pâper to the bottom of the câke pâns to prevent sticking
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Full Recipes >>mycakeschool.com