White Chocolate Raspberry Cake
White chocolate and raspberries are a match made in heaven. Which is why they are pretty common in my recipes. They reunite again for this white chocolate and raspberry cake.
A splash of squeezed lemon juice adds a world of freshness. This tartness complements the sweetness of the white chocolate delightfully, while the fragrant zest enhances the aroma of the cream. For the cake itself, I chose a simple genoese sponge – delicate and golden.
Together, these simple ingredients combine for a velvety cake, visually stunning and incredibly tasty. Enjoy!
White Chocolate Raspberry Cake
Ingredients
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
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 (10×14 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 (10×6.5 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.
Notes
Related: White Chocolate Almond Cookies w/ Raspberry Powder
Related: White Chocolate Panna Cotta w/ Strawberry Sorbet
Related: Raspberry Brownies
Related: Vanilla Raspberry Bavarian Cake
Related: Raspberry & Blueberry Swiss Roll
