How to Prepare Gordon Ramsay Raspberry-White Chocolate Cream Cake

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, raspberry-white chocolate cream cake. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Raspberry-White Chocolate Cream Cake is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Raspberry-White Chocolate Cream Cake is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Raspberry-White Chocolate Cream Cake:

1. Make ready Raspberry Filling
2. Prepare granulated sugar
3. Make ready cornstarch
4. Prepare salt
5. Take Seagrams mixed berry wine cooler
6. Get butter or margarine
7. Get almond extract
8. Take Red food color, if desired
9. Take Cake
10. Take white chocolate baking bars (from 6-oz. package), chopped
11. Take Gold Medal all-purpose flour
12. Get granulated sugar
13. Take baking powder
14. Take salt
15. Prepare whipping cream
16. Prepare eggs
17. Make ready almond extract
18. Make ready White Chocolate Frosting
19. Make ready white chocolate baking bars (from 6-oz package), chopped
20. Make ready powdered sugar
21. Prepare plus 2 tsp. Seagrams mixed berry wine cooler
22. Take butter or margarine, softened
23. Get almond extract

Steps to make Raspberry-White Chocolate Cream Cake:

1. In 1 1/2-quart saucepan, mix sugar, the cornstarch, and salt; stir in wine cooler. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter, almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
2. Heat oven to 350°F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
3. In a medium bowl, mix flour, sugar, baking powder, and salt; set aside. In a chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In a medium bowl, beat eggs on high speed for about 5 minutes or until thick and lemon-colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
4. Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.
5. Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cooling rack, about 1 hour.
6. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.
7. Fill cake layers with raspberry filling. Spread frosting over side and top of cake.

So that is going to wrap this up for this exceptional food raspberry-white chocolate cream cake recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!