Best 3 White Chocolate Raspberry Trifle Cake Recipes
Indulge in a delightful symphony of flavors with our exquisite White Chocolate Raspberry Trifle Cake, a culinary masterpiece that combines the richness of white chocolate with the tangy sweetness of raspberries. This multi-layered dessert features a moist and fluffy vanilla cake base, generously layered with a creamy white chocolate mousse, a luscious raspberry filling, and topped with a delicate layer of white chocolate ganache. Each bite offers a harmonious blend of textures and flavors, leaving you craving for more.
This comprehensive guide provides you with all the necessary recipes to create this stunning trifle cake. Begin with the Vanilla Cake recipe, a classic foundation for any layer cake. Follow it with the luscious White Chocolate Mousse recipe, a velvety delight that adds a touch of elegance to the dessert. The vibrant Raspberry Filling recipe brings a burst of fruity freshness, while the White Chocolate Ganache recipe provides a smooth and glossy finishing touch.
Whether you're a seasoned baker or just starting your culinary journey, this detailed guide will empower you to impress your loved ones with a dessert that is both visually stunning and irresistibly delicious. Get ready to embark on a culinary adventure that will leave you craving for more.
RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
- Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
- Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
- *Available at some supermarkets and at Italian markets.
WHITE CHOCOLATE-RASPBERRY CAKE
White cake filled with raspberry pastry cream, iced with white chocolate buttercream, and garnished with white chocolate shavings on the sides and fresh raspberries on the top.
Provided by Laura
Time 10h
Yield 12
Number Of Ingredients 16
Steps:
- Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.
- Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.
- Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.
- Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.
- Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.
- Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.
- Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.
Nutrition Facts : Calories 846 calories, Carbohydrate 81.7 g, Cholesterol 251.8 mg, Fat 55.8 g, Fiber 3.1 g, Protein 8.2 g, SaturatedFat 28.7 g, Sodium 312.3 mg, Sugar 66.8 g
WHITE CHOCOLATE-RASPBERRY TRIFLE CAKE
Make a dessert that will wow and amaze with our White Chocolate-Raspberry Trifle Cake recipe. Delicate layers of pound cake, raspberry jam and creamy pudding stack up to one impressive dessert in this White Chocolate-Raspberry Trifle Cake.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Line 9-inch round pan with plastic wrap. Beat cream cheese and chocolate in large bowl with mixer until blended. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP.
- Arrange 10 cake slices on bottom of prepared pan; brush with half the jam. Cover with half the pudding mixture. Repeat all layers. Top with remaining cake.
- Refrigerate 3 hours. Invert cake onto plate; remove plastic wrap. Top cake with remaining COOL WHIP and berries just before serving.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 300 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 28 g, Protein 4 g
Tips:
- Use fresh raspberries. Fresh raspberries have the best flavor and texture for this trifle cake. If you can't find fresh raspberries, you can use frozen raspberries, but be sure to thaw them completely before using.
- Make sure the white chocolate ganache is completely chilled before using. This will help it to set properly and give the trifle cake a smooth, creamy texture.
- Don't overbeat the whipped cream. Overbeaten whipped cream will become grainy and lose its light and fluffy texture. Beat the whipped cream until it is just stiff enough to hold its shape.
- Layer the trifle cake carefully. Be careful not to press down on the layers too hard, or you will crush the cake. Use a spatula to gently spread the layers evenly.
- Chill the trifle cake for at least 4 hours before serving. This will allow the flavors to meld and the cake to set properly.
Conclusion:
This white chocolate raspberry trifle cake is a delicious and elegant dessert that is perfect for any special occasion. With its layers of moist cake, creamy white chocolate ganache, fresh raspberries, and whipped cream, this trifle cake is sure to impress your guests. The best part is that it's surprisingly easy to make! So next time you're looking for a showstopping dessert, give this white chocolate raspberry trifle cake a try. You won't be disappointed.
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