Flavours & Frosting: Raspberry White Chocolate Layer Cake

RASPBERRY WHITE CHOCOLATE LAYER CAKE

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INGREDIENTS:

for the cake (makes 4 x 20cm layers, I used 2 x 20cm molds which I cut in half):

300g flour
100g Maizena (cornstarch)
400g white sugar
1 & ½ cups apple sauce
½ cup olive oil
8 eggs
2 teaspoons vanilla essence
pinch of salt
2 teaspoons baking powder

for the raspberry filling:

3 cups of frozen raspberries (you can use fresh ones too)
1 cup of sugar
1 teaspoon vanilla essence
2 tablespoons of Maizena (cornstarch)

for the white chocolate ganache:

200ml full cream
300g chopped white chocolate
1 teaspoon vanilla essence

for the vanilla buttercream:

500g butter at room temperature without salt
500g icing sugar well sifted
1 tablespoon vanilla essence
⅓ cup of full cream milk
¼ teaspoon salt

METHOD:

for the cake:

pre-heat your oven to 180ºC, pre-prepare your molds (I used wax paper and melted butter).

mix the apple sauce, olive oil and sugar together until well mixed. now add the eggs 1 x 1, then the vanilla essence. lastly add your dry ingredients (pre-sifted): flour, cornstarch, salt and baking powder. bake for 40-45 minutes.

for the raspberry filling:

place your raspberries, sugar and vanilla essence in a sauce pan and heat on medium low heat until all the sugar has dissolved. drain the raspberries and leave to one side. return the sauce pan with the remaining liquid to the stove and add the cornstarch, use your whisk to make sure no lumps form. cook for a further 5 minutes and remove from the heat. add your raspberries once again. ensure this filling is completely cooled before using it on your cake (it will thicken on standing).

for the white chocolate ganache:

heat the cream in the microwave for 90 seconds (or just before it boils) add your chopped white chocolate and vanilla essence. whisk well until all the chocolate has melted and all the vanilla essence has been mixed through properly. place a piece of cling film on the top of the ganache to prevent it from forming a skin. leave to cool & thicken at room temperature.

for the vanilla buttercream:

cream your butter until light and fluffy. add the sifted icing sugar and salt. blend well together. add your vanilla essence and lastly your milk. during warmer weather I normally add less milk.

ASSEMBLY:

cut your cakes and now fill your layers firslty with the white chocolate ganache then put some vanilla buttercream in a piping bag and pipe a ring on the outside of your layer to hold the raspberry filling, now top with the next cake layer and do the same until all the layers have been completed. Leave to set in the freezer for 15 minutes. Crumb coat your cake with the vanilla buttercream. Leave to set once again in the freezer for 15 minutes. Now you can decorate your cake with the rest of the vanilla buttercream to your liking.. At this stage it´s a good idea to let the cake set once again in the fridge.