Mia's white chocolate cake with raspberries

Tags:
alcohol-free vegetarian
Description
We recently had Mia - a student - in our test kitchen. She spent a day working with us for a good cause and what can we say: she did a really damn good job. Mia loves cooking and baking, so it was only natural that we should try out a new cake recipe. The choice fell on white chocolate and raspberries and the result was really more than convincing. If you'd like to try Mia's white chocolate cake, take a quick look at the recipe.

Ingredients for

For the coating

300 g white chocolate
120 ml cream
150 g frozen raspberries

for the dough

100 g white chocolate
100 ml cream
1 Teaspoon(s) vanilla (extract)
150 g butter, soft
100 g sugar
1 Pinch(es) salt
3 eggs
270 g flour
2 Teaspoon(s) baking powder

Preparation

  • Total time: 5 h

Prepare the coating

1
Roughly chop the white chocolate coating.
2
Bring the cream to the boil and pour over the couverture. Leave to stand for a few minutes.
3
Stir the glaze once until smooth and then leave to cool completely.

Bake the cake

1
Preheat the oven to 180°C top/bottom heat and heat the cream.
2
Roughly chop the white chocolate coating and pour over the hot cream.
3
Beat the soft butter together with the sugar and salt.
4
Add the eggs one by one until a homogeneous mixture is formed.
5
Mix the flour with the baking powder and then work this mixture into the butter-sugar-egg mixture piece by piece.
6
Mix the white chocolate and cream mixture and also work into the batter.
7
Pour the batter into the tin and bake in the preheated oven for 45 minutes. Then test with a skewer and adjust the baking time if necessary.
8
Leave the cake to cool completely after baking.

A few last steps

1
Cut the cooled cake in half horizontally and spread with about 1/3 of the chocolate mixture.
2
Crumble the frozen raspberries to create individual raspberry segments. Sprinkle the chocolate layer evenly with the raspberry segments and keep the rest.
3
Place the cake lid back on the cake and then spread with the remaining chocolate mixture. Then decorate with the remaining raspberry segments.