Double white chocolate raspberry butter cream cake

Ingredients for 1 servings:

• 750 g butter
• 400 g sugar
• 2 packets of vanilla sugar
• 10 large eggs
• 2 packs of orange flavor (orange peel)
• 800 g flour
• 4 tsp baking powder
• 6 tsp milk
• 2 kg white chocolate coating
• 300 ml cream
• 700 g powdered sugar
• 3 tbsp lemon juice
• 6 tbsp raspberry jam
• n. B. Sprinkles or dried fruits for decoration

Instructions

Working time approx. 3 hours; Rest period approx. 3 days; Cooking/baking time approx. 8 hours 20 minutes; Total time approx. 3 days 11 hours 20 minutes

2-tier cake with raspberry buttercream and white chocolate, for 10 pieces

For the pastry, melt 400g of butter and cream together with the sugar and orange zest until creamy. Stir in the vanilla sugar, eggs, flour, baking powder, and milk. Chop 300g of chocolate coating and melt it in the microwave at low temperature or in a double boiler, then add it to the pastry. Pour the pastry into two different sized baking dishes and bake at 160°C (top/bottom heat) for about 50 minutes. Then cover the cake with a kitchen towel to cool. For the ganache, bring the cream to a boil in a saucepan, chop 700g of the chocolate coating into pieces, add it to the pan along with 100g of butter, and stir until everything has melted into a smooth mixture. Cut both cakes in half and spread each one first with raspberry jam and then with the ganache. Then place the other cake halves on top of the other halves, spread the entire cake with the ganache, and let them cool, ideally overnight. Keep the remaining ganache cool (room temperature). For the decoration, melt the remaining chocolate coating and spread it on a flat surface lined with baking paper (about 6 mm thick). Then decorate with sprinkles or dried fruit as desired and let it harden. For the raspberry buttercream, mix the remaining softened butter with the powdered sugar. Then add the lemon juice and the remaining raspberry jam. The amount of jam depends on the desired taste and color intensity. Spread the buttercream around the larger cake, break the dried chocolate into roughly equal pieces and press them onto the edge of the cake. Place the smaller cake in the center of the buttercream-covered cake. Mix the remaining ganache with desiccated coconut and shape it into truffles. The truffles can then be placed decoratively on the cake or eaten as is – best stored in the refrigerator.