How could it be bad?
My cousin Samantha graduated from college this past month, we threw her a party that included the bruschetta in my previous post, and this cake I'm going to share with you now.
It's a french vanilla cake with raspberry preserves, and a white chocolate buttercream frosting.
She's a simple and elegant girl, so it's only fitting that the cake match!
I can imagine my cake now...
Can we say, multi-colored?
Anyway! This cake was not only delicious, but it was a crowd stopper, featuring white chocolate leaves and a raspberry flower middle.
I'm warning you all now: there will be two more pictures of this torte, simply because I loved it so much! Don't be frightened...I'm not crazy. I'm just one girl who loves cake, as I'm sure most of you can relate!
French Vanilla Torte
You will need for the torte:
2 cups sugar
2 1/2 cups all-purpose flour
1 cup milk
1 1/4 cup vegetable oil
2 1/2 tsp baking powder
1/2 teaspoon vanilla extract
the seeds from 1 vanilla bean
zest of half an orange
Creme de cacao
You will need for the leaves:
6 good sized rose leaves, washed and dried
4 ounces white chocolate
3 tbsp veg. oil
You will need for the white chocolate buttercream:
2 1/2 sticks of unsalted butter, softened (BUT NOT MELTED)
8 ounces white chocolate
3 tbs cornstarch
1/4 cup creme de cacao
1 cup sugar
1/2 cup boiling water
1/4 tsp vanilla extract
1/2 cup raspberry preserves
Okay. Don't be scared by the list of ingredients.
We'll walk through this together.
First let's make the cake, or torte.
Preheat the oven to 350 degrees and grease a 10 inch springform pan. In a large bowl, cream together the eggs and sugar for 2 minutes until light and fluffy. At this point in a separate small bowl, combine the zest, flour, baking powder. Set aside for a minute.
In the egg mixture, add the milk, vegetable oil, extract and vanilla seeds, mix with electric mixer until just combined. Add the flour mixture into the eggs in 3 additions, careful not to over mix. Place the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
When the cake has cooled, slice it in half with a long serrated knife and drizzle the cake with creme de cacao, (about 1/4 cup altogether). Spread the raspberry preserves (listed in the buttercream portion) in the middle of one half of the torte.
Now let's make the leaves so they have time to set up right.
Take out the washed and dried leaves. In a double boiler (or a metal bowl set over a pot of simmering water), add the white chocolate and oil, stir continuously until smooth and hard to resist sticking your spoon into.
Brush onto the BACK of the leaves with a pastry brush and set in the freezer for about 5- 7 minutes. When they're done, peel off the leaves and set the chocolate in the fridge until ready to decorate.
Last step! Buttercream!
This part's easy. In a saucepan, combine the white chocolate(not melted), cornstarch, sugar and vanilla extract. Stir to combine over no heat, and then add in the boiling water, stirring until melted and well combined. Stir in the creme de cacao until incorporated, set aside to come to room temp.
Cream the butter in a mixing bowl with the whisk attachment for 5 minutes on medium speed.
When it's fluffy (keep an eye on it), slowly add in the cooled white chocolate mixture. Whisk to combine. Keep in the fridge if you're making ahead, or if it's too soft to use.
Combine a little buttercream on the raspberry preserves and then re-attach the layers of the cake. Spread the buttercream on the top and ice as if it were any other cake. Add decorative fruit on top and use those beautiful leaves you just made for that flower!
I hope you make this for someone you love!
See? That wasn't so bad, was it?