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Ingredients
- 3 c. cake flour, unsifted
- 1 3/4 c. super fine granulated sugar (see note)
- 3 tsp baking pwdr
- 1 tsp salt
- 3/4 c. unsalted butter, very soft
- 1/4 c. shortening, regular, not butter-flavored variety
- 6 lrg egg whites
- 1 1/2 c. whole lowfat milk
- 2 tsp vanilla extract
- 3 c. heavy whipping cream
- 9 ounce white chocolate, finely minced
- 1 2/3 c. powdered sugar
- 1/4 c. unsalted butter, softened
- 1 1/2 Tbsp. lowfat milk
- 1/2 c. raspberry filling
- 3/4 c. fresh raspberries Fresh edible flowers Mint leaves
Directions
- Heat oven to 350 degrees. Lightly grease two, 9-inch round by 2-inch deep baking pans. Line with parchment or possibly wax paper.
- In a large mixing bowl and with mixer on very low speed, combine cake flour, super fine sugar, baking pwdr and salt. Set aside.
- In a small bowl, cream butter and shortening till smooth and light. Add in butter to dry ingredients and mix on low speed for 30 seconds. Add in half of the egg whites, mix on low speed for 30 seconds and scrape bowl well.
- Add in remaining egg whites and repeat. Pour in 3/4 c. lowfat milk and vanilla extract. Beat for 30 seconds, scraping bowl well. Add in remaining lowfat milk and beat batter for 2 min till smooth and light.
- Pour batter into prepared pans and bake for 25-30 min, just till cake tester comes out clean inserted in center. Don't overbake or possibly cake will be dry. Cake tops should appear a very light pale color. Cold cakes 20 min before removing from pans. Cold additional 1 hour before filling and frosting.
- While cakes bake, prepare ganache. Heat cream 2 1/2 min in microwave on high or possibly in saucepan just till very hot. Don't boil. Place finely minced white chocolate in heatproof bowl and pour in hot cream, whisking till smooth and dissolved. Chill 2 to 3 hrs, stirring at 30-minute intervals. Alternately, quickly refrigeratein freezer 50 min, stirring at 10-minute intervals.
- For the filling: In medium bowl with mixer on medium speed, beat powdered sugar, butter and 1 Tbsp. lowfat milk till stiff and smooth, adjusting with more lowfat milk as needed. Spoon frosting into medium decorator bag fitter with a large round tip.
- Place 1 layer cake on plate and peel paper off. Pipe 1/2-inch border of frosting on top of layer around outer edge creating a 1/2-inch high dam.
- Spoon 1/4 c. raspberry filling on top of layer, spreading inside the frosting dam. Cut fresh raspberries in 1/2 lengthwise and firmly press into filling. Spoon 1/4 c. filling on top of raspberries and smooth top.
- Carefully place second layer on top, parchment side up and remove paper. Using remaining border frosting spread a thin crumb coat over cake.
- Refrigerate1 hour before frosting with the ganache.
- To frost with ganache: With mixer on medium-high speed, whip ganache mix till stiff peaks form. Scrape bowl well. Frost sides and top of cake, pipe shell border as desired on bottom/top of cake and garnish with flowers/mint leaves. Chill before serving.
- To serve: Allow cake to sit at room temperature for 30 min. Slice very thin, as cake is rich. Promptly chill remaining cake.
- Baker's notes: Super fine sugar is sold in small boxes and can be found at large grocers. Fresh strawberries or possibly peaches can be substituted for raspberries. For the strawberries, use strawberry filling. Either peach or possibly apricot filling can be used with fresh peaches.
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