White Chocolate Raspberry Torte Cake Recipe & Tutorial

Ingredients

• 1 cup Spectrum shortening 100% organic expeller pressed palm oil in place of unhealthy hydrogenated Crisco butter-flavored shortening
• 2 cups sugar
• 4 large eggs
• 1 cup white baking chips, melted and cooled
• 1 teaspoon vanilla extract
• 2-1/2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk

• FILLING:
• 2 cups fresh or frozen raspberries
• 3/4 cup water
• 1/2 cup sugar
• 3 tablespoons cornstarch

• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup white baking chips, melted and cooled
• 1 carton (12 ounces) frozen whipped topping, thawed
• Fresh raspberries, optional

I just have to share these delightful pictures of the process below.

Instead of nasty hydrogenated heart-unhealthy Crisco shortening, we used Spectrum shortening which is 100% organic expeller-pressed palm oil and quite good for the heart.

With matching aprons, they set to mixing up all the cake ingredients. There was general anticipation, and an eager and interested audience congregated to watch the proceedings, hoping begging for handouts.

So the cakes will easily lift out of the pan when baked, it helps to apply liberal shortening to the bottom and sides, and we used parchment paper cut to fit the bottom.

The anticipation was growing at this stage…

Doesn’t this look amazing? It’s a bit like the molten lava bubbling up in the crater of a volcano!

(Note: in our experience cake humps in the middle, but this sunk. Try adding more batter in the middle before you bake.)

There is an amazing red raspberry filling for between the layers starting with our own frozen raspberries from last year’s crop.

You cook it down and sweeten it. The seeds are then strained out before spreading it between layers! Isn’t the color heavenly?

Some trimming may be necessary to make the layers lay flat…

If you love an intense true raspberry flavor, this will make your mouth water!

Getting it all together for the frosting…

I learned the difference between frosting and icing: “Frosting is what you do to a cake; icing is what you do to a doughnut”, although there are also regional differences in definition.

Ana used her own special recipe for the healthy honey-sweetened fluffy frosting. This is amazing frosting! I have often thought how nice it would be to find a healthy frosting that looked and tasted like those not-very-healthy frostings. And we have found it.

Come back again for the healthy honey-sweetened fluffy frosting recipe in Part 2 next week.

So pretty! Amy Joy’s photo skills captured these beautifully despite the rapidly approaching dusk. An edging of parchment paper was added under the cake to keep the doily clean.

We were all thinking, “Make it thicker, please.”

Now for the special touches!

We collaborated to come up with a design beautiful finishing presentation.

Almost too pretty to eat! Almost…

Thank you, Ana, for being an excellent teacher! This is one delicious cake! With that big glass of raw milk, it was just perfect!

 “Let them eat cake!” ~Marie Antoinette

Come back next week for Part 2, in which I share a healthier version of frosting – Ana’s Honey Sweetened Frosting.

***For the Full Spike Protein Protocol (including NAC) to protect from transmission from the “V” and to help those who took the “V”, go here.