White Chocolate and Raspberry Cake
A delightful cake combining rich white chocolate and fresh raspberries, perfect for any occasion.
Ingredients
For the Cake
- 250 g unsalted butter, at room temperature Provides richness and moisture
- 250 g caster sugar Sweetens and contributes to texture
- 1 tbsp vanilla extract Enhances overall flavor
- 1 lemon, zested Adds brightness and a refreshing note
- 3 large eggs Binds ingredients and enriches flavor
- 230 g plain flour Structural base for the cake
- 2 tsp baking powder Aids in rising for lightness
- 1 tsp salt Balances sweetness
- 150 g fresh raspberries Adds tartness and moisture
For the Filling
- 100 g fresh raspberries Enhances flavor and texture
- 200 g raspberry jam Provides sweetness and moisture
For the Buttercream
- 180 g egg whites Lightens and aerates the buttercream
- 210 g caster sugar Sweetens the buttercream
- 350 g unsalted butter, softened Creates a creamy buttercream
- 130 g good-quality white chocolate, roughly chopped Adds creaminess and sweetness
- ½ tsp salt Enhances flavor
For Decoration
- Fresh raspberries Adds visual appeal
- Edible flowers Adds elegance
Instructions
Preparation
- Step 1: Cream together the unsalted butter and caster sugar until light and fluffy, about 3 to 5 minutes.
- Step 2: Add the vanilla extract and lemon zest, mixing until combined.
- Step 3: Incorporate the eggs, one at a time, ensuring each is blended well.
- Step 4: Sift the plain flour, baking powder, and salt into the wet mixture and gently fold together.
- Step 5: Fold in the fresh raspberries.
Baking
- Step 6: Grease the cake pans and divide the batter evenly between them.
- Step 7: Bake in the oven until golden brown and a toothpick comes out clean, then cool in the pans for about 10 minutes.
- Step 8: Transfer the cakes to a cooling rack to cool completely.
Filling and Buttercream
- Step 9: Prepare the raspberry filling by mixing fresh raspberries with raspberry jam.
- Step 10: Whip egg whites until soft peaks form.
- Step 11: Gradually add caster sugar while beating until stiff and glossy.
- Step 12: Cream the softened butter until smooth, then mix in the melted white chocolate.
- Step 13: Gently fold the whipped egg whites into the butter and chocolate mixture.
Assembly
- Step 14: Level the cakes if needed and spread the raspberry filling on the first layer.
- Step 15: Stack the second layer on top and frost the cake with buttercream.
- Step 16: Decorate with fresh raspberries and edible flowers.
Notes
Ensure the butter is at room temperature for easy creaming. Use fresh raspberries for best flavor.