Print

White chocolate and raspberry layer cake

White chocolate and raspberry cake

As most of us are rattling around the house with plenty of time to get our aprons on, we thought we’d share some recipes from the Sauce archives. This is an oldie but a goodie from the very first issue of the magazine, two whole years ago.

You may not be able to visit the lovely Beth Lauren Cake Parlour at the moment, but if you can get your hands on these ingredients you can recreate this beauty at home. The recipe makes one 6 inch cake.

  • Author: Katy

Ingredients

For the cake
300g unsalted butter or Stork
300g fine caster sugar
6 medium free-range eggs
300g self raising flour
1tsp good quality vanilla bean paste
+ Homemade or good quality shop bought raspberry jam

For the buttercream
250g unsalted butter
400g icing sugar
1tsp vanilla bean paste
150g melted couverture white chocolate

Instructions

  1. Add the butter, sugar and vanilla paste into a stand mixer and beat on a medium speed until pale and fluffy.
  2. Beat the eggs in a separate bowl. With the mixer on a low speed slowly beat into the sugar and butter mix, making sure to scrape down the sides of the bowl.
  3. Sift the flour into the mixing bowl and mix on a low speed until incorporated.
  4. Line 3, 6” tins with parchment paper and split the mixture equally between them.
  5. Bake the cakes at 180 degrees Celsius (fan) for 25-30 minutes or until a metal skewer comes out clean and leave to cool.
  6. To make the buttercream add the room temperature butter and vanilla into the bowl of the stand mixer and beat until pale.
  7. Sift the icing sugar and beat on a low speed until incorporated.
  8. Add the cool melted chocolate to the buttercream and fold in by hand. Set aside.

To assemble

  1. Use a cake leveller to create perfectly even layers, you can also use a serrated knife.
  2. Place your first layer onto the silver cake board and fix with a small amount of buttercream.
  3. Fill the piping bag with your white chocolate buttercream and pipe an even layer onto the cake; place the second layer of cake on top of this.
  4. Pipe an even ring of buttercream around the outside of the second layer, leaving the centre hollow. Fill with the jam and place the final layer on top.
  5. Place the filled cake onto your turntable and use the palette knife to spread a layer of buttercream over the top and sides of the cake. Take off any excess buttercream using the cake side scraper or by using your palette knife.
  6. We finish our cake with white chocolate drips and fresh raspberries but you can decorate yours however you choose!

Notes

When the lockdown is over, you can head to the Parlour for coffee and a professionally made cake:

Beth Lauren Cakes
2C Radford Street, Stone, ST15 8DA
bethlaurencakes.co.uk