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White Chocolate Raspberry Layer Cake

Jessica Holmes
  • 75 minutes
  • Serves 14

INGREDIENTS

100 g

Raspberries, frozen

1

Raspberries, Fresh

2

Eggs, large

1/2 cup

Raspberry jam, good-quality

2 tsp

Baking powder

200 g

Caster sugar

435 g

Icing or powdered sugar

350 g

Plain flour

3 tsp

Vanilla

300 g

White chocolate

240 milliliters

Almond breeze milk, Original

460 g

Butter, unsalted

2 tbsp

Milk