INGREDIENTS

Cake Layers

  • 10 tablespoons of butter (unsalted) chopped into chunks
  • 6 ounces of finely chopped white chocolate
  • 1/8 teaspoon of salt
  • 1 box of the mixture of white cake (25 ounces)
  • ½ teaspoon of extract of vanilla
  • 1 box of 3 ounces of instant pudding mixture of white chocolate
  • 4 large eggs
  • ½ cup of sour cream
  • ½ teaspoon of extract of vanilla

Filling

  • 2 tablespoons of cornstarch
  • 2 cups of raspberries (frozen)
  • 2 tablespoons of the juice of a lemon
  • ¼ cup of sugar (granulated)

Frosting

  • 4 to 6 tablespoons of heavy cream or whole milk
  • 4 ounces of finely chopped white chocolate
  • 5 ½ to 6 cups of powdered sugar
  • ¼ teaspoon of salt
  • 2 teaspoons of the extract of vanilla
  • 1 ½ cups of unsalted butter
  • Fresh raspberries; for garnishing

Cake Layers

  1. Preheat the oven to around 350 degrees. Then spray 3 round cake pans of 8-inch with the spray and with the parchment paper line the bottoms. Then place the butter and white chocolate in a microwave and heat it on 50% powder, and stir it in regular intervals, until the chocolate is properly melted.
  2. Combine the rest of the ingredients in a large sized mixing bowl and thereafter beat it with mixer set to medium for about 3 minutes. Now, beat in the obtained white chocolate until it is combined. Then, divide the batter evenly and properly between the cake pans and smooth it with a spatula.
  3. Bake it. Now, bake it for about 25 minutes, until a tester inserted into the middle of the cake comes out very clean. Cook in the pans for about 20 minutes, then properly invert onto a rack of wire to let it cool completely before the further process.

Filling

  1. Combine ingredients in a small sized saucepan set over medium flame. Bring it to a simmer and stir constantly. And simmer it until the mixture becomes very thick and clings properly to a spoon. Now, scrape into a medium bowl and refrigerate it until it is cool enough to be spread.

Frosting

  1. Place the chocolate in a safe bowl of microwave and then heat at 50% power and stir it until chocolate is properly melted. Set it aside for 5 minutes. Now, beat the obtained butter in a mixer (stand) until it is creamy for 30 seconds. Then, turn the stand mixer to low and now beat in 5 ½ cups of the sugar, vanilla, salt, and milk until combined. After this, add the white chocolate and mix it on low until completely incorporated. Now, turn the mixer to just medium and mix it until it is smooth.
  2. Assembly. Place 1 layer of cake on a cardboard cake circle or cake stand. Spread half of the filling of raspberry over the cake’s top. Now, gently spread a layer of prepared frosting over the fillings top. Repeat with rest of the frosting and top with remaining cake layer. At last frost the cake with frosting and serve it.

NOTES

  • If the prepared frosting is very thick then add some extra milk.
  • Preserve the dish by keeping it in a refrigerator.