White Chocolate Raspberry Cake

Name: White Chocolate Raspberry Cake
Prep time: 20 min
Cook time: 45 min
Total time: 5 h 25 min
Yield: 12 servings
Ingredients: 3 eggs; 3 tbsp flour; 3 tbsp sugar; 1 tbsp lemon juice; 25 g butter; 100 g white chocolate; 50 ml cooking cream; 200 g cream cheese; 300 ml whipping cream; 50 g powdered sugar; 1 tsp vanilla extract; 6 g gelatin; 200 g frozen raspberries; 50 ml water; 50 g sugar; lemon juice; lemon zest; 2 sheets of gelatin

User Reviews

4.9

402 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs 20 mins
Total Time
5 hrs 25 mins
Servings
12 servings
Course
Dessert
Cuisine
American, International

White Chocolate Raspberry Cake

Iris Warren

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This fluffy White Chocolate Raspberry Cake is truly divine!

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Ingredients

Servings

Sponge:

3 eggs
3 tbsp flour
3 tbsp sugar
1 tbsp lemon juice
25 g butter

White chocolate mousse:

100 g white chocolate
50 ml cooking cream
200 g cream cheese
300 ml whipping cream
50 g powdered sugar
1 tsp vanilla extract
6 g gelatin

Raspberry cream:

200 g frozen raspberries
50 ml water
50 g sugar
lemon juice 1 lemon
lemon zest
2 sheets of gelatin

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Instructions

Sponge:

Melt the butter over a low heat and leave to cool.
Use a mixer to blend the eggs well with a pinch of salt and the sugar until they triple in volume. Add the lemon juice and melted butter and mix for 10 seconds.
Use a spatula to incorporate the flour with gentle upward movements.
Preheat the oven to 180 °C (360 °F). Line a 25/35 cm (10x14 inches) baking tray with parchment paper. Pour the mixture into the pan and level it with a spatula. Bake for 20 minutes until the top is golden brown.
Remove from the oven and let it cool, then slice into two 25/17 cm (10x6.5 inches) pieces.

White chocolate mousse:

Pour the cooking cream into a small saucepan and bring to a boil. Turn off the heat and add the white chocolate. Stir until smooth. Add the vanilla extract and the cream cheese. Mix until fully incorporated.
Hydrate the gelatin in 3 tablespoons of cold water. After 5 minutes, add the gelatin to the cream and mix.
Mix the whipping cream with the powdered sugar until you get a firm foam. Incorporate the whipped cream into the white chocolate cream with soft upward movements.

Raspberry cream:

Place the raspberries in a pot with the water and sugar. Add the lemon zest (thoroughly wash the lemon before zesting it!) and the lemon juice.
Put the pot over a medium heat and boil for 5 minutes, or until they soften. Strain through a sieve, pressing the raspberries with a spoon until all the liquid is drained.
Hydrate the gelatin in cold water. After 5 minutes add it to the raspberry syrup. Mix well and refrigerate.

Assembly:

Spread 2 tablespoons of white cream on each piece of sponge. Put them in the freezer for 10 minutes. Take them out and spread 2-3 tablespoons of raspberry cream on top. Put them in the freezer for another 10 minutes.
Place the two pieces of sponge on top of each other and add the remaining white chocolate cream. Top everything with the remaining raspberry cream. Refrigerate for 3-4 hours, until the cream has completely set.
Slice the cake with a hot knife (put the blade in hot water for a smooth cut). Decorate with white chocolate chips, raspberries, and other berries.