Mia's white chocolate cake with raspberries

Name: Mia's white chocolate cake with raspberries
Total time: 300 min
Yield: 10 portions

Duration: 5 h

Difficulty: easy

Tags:

alcohol-free vegetarian

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

Roughly chop the white chocolate coating.

Bring the cream to the boil and pour over the couverture. Leave to stand for a few minutes.

Stir the glaze once until smooth and then leave to cool completely.

Bake the cake

Preheat the oven to 180°C top/bottom heat and heat the cream.

Roughly chop the white chocolate coating and pour over the hot cream.

Beat the soft butter together with the sugar and salt.

Add the eggs one by one until a homogeneous mixture is formed.

Mix the flour with the baking powder and then work this mixture into the butter-sugar-egg mixture piece by piece.

Mix the white chocolate and cream mixture and also work into the batter.

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.

Leave the cake to cool completely after baking.

A few last steps

Cut the cooled cake in half horizontally and spread with about 1/3 of the chocolate mixture.

Crumble the frozen raspberries to create individual raspberry segments. Sprinkle the chocolate layer evenly with the raspberry segments and keep the rest.

Place the cake lid back on the cake and then spread with the remaining chocolate mixture. Then decorate with the remaining raspberry segments.