Lychee Rose Torta Recipe
A dessert made with white chocolate, raspberry, and Brachetto.
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Ingredients
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For the Cake
For the Lychee-Raspberry Filling
For the White Chocolate Ganache
Method
For the Cake
- 1
Prepare the Cake Batter
Preheat the oven to 350°F (175°C). In a large bowl, mix the flour, sugar, baking powder, and salt. Add the softened butter, eggs, vanilla extract, and milk. Beat until smooth.
- 2
Bake the Cake
Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool completely.
For the Lychee-Raspberry Filling
- 3
Make the Filling
In a saucepan, combine the chopped lychee, raspberries, sugar, and Brachetto. Cook over medium heat until the raspberries break down. Mix cornstarch with water and add to the mixture, stirring until thickened. Remove from heat and let it cool.
For the White Chocolate Ganache
- 4
Prepare the Ganache
Heat the heavy cream in a saucepan until just simmering. Pour over the white chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and add rose water.
Assemble the Torta
- 5
Layer the Cake
Slice the cooled cake in half. Spread the lychee-raspberry filling on the bottom layer, then place the top layer on. Pour the white chocolate ganache over the top of the cake, letting it drip down the sides.
- 6
Serve
Chill the torta for at least 1 hour before slicing and serving. Enjoy your Lychee Rose Torta!
