Easiest Way to Make Eric Ripert White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, white layer cake with a raspberry swirl cheesecake center layer and a raspberry cream frosting. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we must prepare a few ingredients. You can have white layer cake with a raspberry swirl cheesecake center layer and a raspberry cream frosting using 27 ingredients and 34 steps. Here is how you cook it.

The ingredients needed to make White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting:

1. Make ready For Raspberry Swirl Cheesecake
2. Make ready 16 ounces cream cheese, at room temperature
3. Make ready 2/3 cup granulated sugat
4. Take 2 large eggs at room temperature
5. Make ready 1/8 teaspoon salt
6. Get 2/3 cup sour cream, at room temperature
7. Make ready 1/2 cup seedless raspberry jam
8. Take 1 teaspoon vanilla extract
9. Prepare 3/4 cup fresh raspberries, cut in half
10. Take For The White Cake
11. Prepare 1 cup whole milk
12. Get 6 large egg whites
13. Make ready 1 1/2 teaspoons vanilla extract
14. Make ready 2 1/4 cups cake flour
15. Prepare 4 teaspoons baking powder
16. Prepare 1 3/4 cup granulated sugar
17. Take 1 teaspoon salt
18. Prepare 3/4 cup room temperature butter (1 1/2 sticks)
19. Take For The Raspberry Cream Frosting
20. Get 2 cups heavy whipping cream
21. Get 8 ounces room temperature cream cheese
22. Prepare 1 1/2 cups confectioner's sugar
23. Make ready 1 teaspoon vanilla extract
24. Get 1/3 cup seedless raspberry jam
25. Prepare For Garnish
26. Make ready as needed fresh raspberries
27. Get as needed dark and white chocolate shavings

Steps to make White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting:

1. Make the Raspberry Cheesecake
2. Preheat the oven to 325. Spray a 9 inch springform pan with bakers spray. Line a baking sheet with foil.
3. Beat the cream cheese and sugar nail smooth
4. Add eggs one at a time and beat in, beat in salt and vanilla
5. Fold in sour cream until well blended
6. Gently fold in fresh raspberry halfs
7. Pour into prepared springform pan. Drop 3 mounds of raspberry jam on top of cheesecake. Using a butter knife or skewer swirl jam through batter
9. Place cheesecake on foil lined baking sheet and bake 50 to 60 minutes until just slightly jiggly in center. Cool completely on rack until room temperature then wrap entire pan in plastic wrap and frees until hard at least 4 hours or overnight
10. Make Cake
11. Preheat oven to 350. Spray 2 - 9 inch cake pans well with bakers spray
12. In a large bowl whisk together milk, egg whites and vanilla
13. In another large bowl whisk together flour, sugar, baking powder and salt
14. Add butter to flour mixture and beat on low until its a crumbly mixture
15. Add 1/2 of the milk mixture and beat until smooth
16. Add remaining ingredients milk mixture and beat until well blended
17. Pour evenly into prepared pans and bake 25 to 30 minutes until a toothpick comes out just clean. Cool on racks 20 minutes. Then remove and cool completely
19. Make Filling and Frosting
20. Beat cream until it holds soft peaks in a large bowl
21. In another bowl beat cream cheese, sugar, vanilla and jam until smooth
22. Add 1/3 of cream cheese mixture to whipped cream and beat in until its holding its shape
23. Fold on remaining Icream cheese mixture in two additions until well blended
24. Assemble Cake
25. Place one cake layer bottom up on serving plate.
26. Apply a thin layer of filling
27. Remove cheesecake from freezer and then pan by running a thin knife around pan and releasing sides. Carefully put a spatula under cheesecake to remove springform bottom plate and place on cake layer, bottom flat side facing up.
29. Top cheesecake with a thin layer of filling
30. Place second cake layer on cheesecake layer
31. Frost entire cake
32. Decorate with fresh raspberries and dark and white chocolate shavings. Keep cake refrigerated but be sure the cheesecake layer has defrosted before serving. About 4 hours should set the frosting and thaw the cheesecake. Let slices stand at room temperature for about 10 minutes for best flavor.

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