White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting

• 1 recipe of my White Butter Cake, recipe attached in direction step #1
• 1 1/2 cold heavy whipping cream
• 1/2 cup cold raspberry jam, seedless if possible
• 2 tbsp confectioners sugar
• 1 tsp vanilla extract
• 8 oz good quality white chocolate, chopped
• 3/4 cup heavy cream
• 4 white chocolate Lindor truffles
• 4 dark chocolate Lindor truffles
• 2 tbsp colored sugar
• 1/4 cup fresh rasberrys

1. Have White Butter Cake made and cooled, and removed from pans, recipe attached below
2. MAKE WHITE CHOCOLATE FROSTING, IT NEEDS TO CHILL UNTIL COLD SO SHOULD BE MADE FIRST
3. Place white chocolate in a large bowl.
4. Heat cream in the microwave or stovetop just until hot, pour over chopped chocolate, .let sit 1 minute then stir until smooth.
5. Chill in the refrigerator until.very cold, 1 to 2 hours.
6. When ready to frost cake whip mixture until light and creamy.
7. MAKE RASPBERRY WHIPPED CREAM FILLING
8. Whip cream into soft peaks, add jam, sugar and vanilla, whip until firm peaks just form.
9. Cut each cake layer in half with a sharp knife to make 4 layers of cake
10. Place one layer on your serving plate
11. Cover this layer with 1/3 of the raspberry filling
12. Place second cake layer lb top of this and cover with another 1/3 of filling
13. Add third layer and remaining filling, place fourth layer on top.
14. This will be frosted.
15. Frost entire cake with the whipped white chocolate frosting
16. Garnish with the truffles and colored sugar, and fresh tasberrys

recipe of, cold heavy whipping cream, cold raspberry, confectioners sugar, vanilla, white chocolate, heavy cream, white chocolate lindor, truffles, colored sugar, fresh rasberrys

Taken from cookpad.com/us/recipes/342060-white-butter-cake-layered-with-raspberry-cream-with-a-white-chocolate-frosting (may not work)