Ingredients
Raspberry Cake Filling:
3 c of fresh or frozen raspberries (375 grams)
2/3 c granulated sugar (133 grams)
2 teaspoon lemon juice (8 grams)
2 teaspoon fresh lemon zest (5 grams)
1/4 c + 2 tablespoon water, divided (90 grams) – first part added to raspberry mixture, second part used to make the cornstarch slurry
2 tablespoon cornstarch (15 grams)
White Cake Recipe:
1 c unsalted butter, room temperature (226 grams)
3 c granulated sugar (600 grams)
1 c pasteurized egg whites from a carton or 7 egg whites, room temperature (235 grams)
3 c cake flour (360 grams)
2 1/2 teaspoon baking powder (10 grams)
1 teaspoon fine salt (6 grams)
1 1/2 c full-fat sour cream, room temperature (360 grams)
1/4 c vegetable oil (56 grams)
2 tablespoon lemon juice (24 grams)
2 teaspoon fresh lemon zest (5 grams)
1 teaspoon vanilla extract (4 grams)
Simple Syrup:
2/3 c water (160 grams)
2/3 c granulated sugar (133 grams)
White Chocolate Buttercream Frosting:
2 c unsalted butter, room temperature (452 grams)
2 tablespoon lemon juice (24 grams)
2 teaspoon fresh lemon zest (5 grams)
2 teaspoon vanilla extract (8 grams)
1 teaspoon fine salt (6 grams)
7 c powdered sugar (875 grams)
1/3 c heavy cream or whipping cream (80 grams)
1 1/2 c white chocolate chips, melted and cooled (260 grams)
Instructions
Raspberry Filling:
In a saucepan combine raspberries, sugar, lemon juice, lemon zest and a portion of the water. Bring it to a boil. Then let it simmer for 10 to 15 minutes.
Strain the mixture. Then add a mixture of cornstarch and the remaining water. Boil it again until it thickens.
Let it cool down and refrigerate.
White Cake Layers:
Preheat the oven to 325°F/163°C. Prepare your cake pans by lining them with parchment paper and greasing them.
Cream together butter and sugar then add the egg whites.
In a bowl whisk together the ingredients (flour, baking powder, salt).
Alternate adding the ingredients and wet ingredients (sour cream, oil, lemon juice, lemon zest, vanilla) to the butter mixture.
Divide the batter among your pans. Bake for around 40 to 42 minutes.
Once baked let the cakes cool down before leveling their tops and sides.