May 18, 2016
white chocolate torte with fresh fruit
I had fun making this cake, although it was a bit complicated. I was inspired by those tall Japanese cream cakes that I've been seeing online mostly in the Japanese food and travel videos I love to watch :-)
The special occasion cake looked impressive and colorful with an assortment of our favorite fresh berries and fruit all piled on top. To start off, the cake itself wasn't too sweet. The fresh fruit and toasted chopped nuts (I used macadamias) made the frosted cake even less sweeter. There was a complete balance of flavors - sweet, creamy and slightly tart. This torte will make an attractive centerpiece for any special celebration.
I plan to make this with a basic sponge cake next time. Perhaps more like a fluffier strawberry shortcake than a dense torte.
The torte was baked in two 9" round cake pans then split to make four layers (shown above). Butter, melted white chocolate and confectioner's sugar were mixed together for the frosting that went along the sides and top. Fresh whipped cream went in between the layers and was also piped on top. I may just try an all whipped cream frosting next time.
The cake recipe was adapted from Land o'Lakes White Chocolate Raspberry Torte. Fruits in season are great to use, however, I may do a tropical version of this cake next time with mango, pineapple and papaya or other available tropical fruits.