White Chocolate and Raspberry Jelly Spiral Cake
With love for all of you! If you are looking for a dessert that impresses both in appearance and taste, this White Chocolate and Raspberry Jelly Spiral Cake is the perfect choice. The fine, fluffy base harmoniously blends with the delicate white chocolate cream and raspberry jelly, creating a perfect balance between sweetness and acidity. Additionally, its spiral appearance makes it a true feast for the eyes!
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12
Ingredients
For the base:
- 5 eggs
- 5 tablespoons sugar
- 3 tablespoons oil
- 100 g flour
- 1 packet Dr. Oetker strawberry pudding
- 1 teaspoon baking powder
For the white chocolate cream:
- 270 g white chocolate
- 250 ml heavy cream
- 2 packets whipped cream stabilizer (optional)
For the raspberry jelly:
- 200 g raspberries
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 1 packet Tort Jelee
For the meringue decoration:
- 100 g egg whites (about 3 egg whites)
- 100 g sugar
- 1 tablespoon concentrated strawberry and raspberry syrup
- 1 tablespoon Dr. Oetker strawberry pudding powder
For the chocolate curls decoration:
- 100 g white chocolate
- 1 tablespoon oil
Preparation
Step 1: Preparing the base
1. Start by separating the egg whites from the yolks, placing the egg whites in a large bowl. Add a pinch of salt and beat with a mixer until stiff peaks form.
2. Gradually add the sugar and continue to mix until you achieve a glossy and firm meringue.
3. In another bowl, mix the yolks with the oil until you have a homogeneous mixture. Carefully pour this over the meringue and gently fold with a spatula, using an up-and-down motion.
4. In a separate bowl, mix the flour with the pudding powder and baking powder. Incorporate this mixture into the egg mixture, being careful not to deflate the meringue.
5. Pour the mixture into a baking tray (42/29 cm) lined with baking paper and bake in a preheated oven at 180°C for 15-20 minutes, until the base is lightly browned. Let it cool on a wire rack.
Step 2: White chocolate cream
1. Break the white chocolate into small pieces and melt it over low heat with the heavy cream, stirring constantly until smooth.
2. Once you have a uniform mixture, set it aside to cool. As it cools, the cream will thicken. If you want a firmer texture, add the whipped cream stabilizer, mixing until fluffy.
Step 3: Raspberry jelly
1. Place the raspberries in a bowl and blend them well with a hand mixer.
2. Transfer the puree to a saucepan, add the sugar, and heat over low. Bring to a boil, then add the cornstarch dissolved in a tablespoon of cold water, stirring continuously. Boil until you achieve a consistency similar to cream. Let it cool.
Step 4: Chocolate curls
1. Melt the white chocolate with the oil over low heat or in the microwave. Mix well.
2. Pour the melted chocolate onto a piece of baking paper, leveling it into a thin layer. Place it in the freezer for a minute, then cut out curls using a cookie cutter. Return them to the freezer to harden completely.
Step 5: Assembling the cake
1. On the cooled base, spread the white chocolate cream and level it.
2. Cut the base into 4 equal strips lengthwise. Roll the first strip and place it on a platter. Arrange the remaining strips in continuation of the first, forming a spiral.
3. Finish the cake with a little whipped cream. Use a cake ring to maintain the shape, and if you don’t have one, you can make a ring from aluminum foil.
4. Pour the raspberry puree over the cake and level with a spoon. Prepare the gelatin according to the instructions on the packet and pour it over the raspberry puree. Refrigerate until set.
Step 6: Decorating the cake
1. Decorate the cake with the chocolate curls and meringues you prepared earlier. You can use the strawberry and raspberry syrup to add extra flavor.
Serving suggestions
This cake pairs perfectly with a cup of green tea or a strong espresso, which will contrast nicely with the sweetness of the cake. Additionally, a sparkling wine or prosecco could be an excellent choice for a special occasion.
Useful tips
- If you want a simpler version of the base, you can replace the pudding with cornstarch or plain flour, but the texture will be different.
- Make sure the white chocolate is of good quality to achieve a smooth and delicious cream.
- Experiment with other fruits for the jelly, such as blackberries or strawberries, to vary the flavor of the cake.
Frequently asked questions
1. Can I use dark chocolate instead of white chocolate?
Yes, but the taste will be different. Dark chocolate will add a note of bitterness that will change the balance of flavors.
2. How can I store the cake?
The cake stores well in the refrigerator for 3-4 days, but it is best consumed on the first day.
3. Can I replace raspberries with another fruit?
Absolutely! Any fruit that pairs well with white chocolate works, from mango to peaches.
Calories and nutritional benefits
Each serving of White Chocolate and Raspberry Jelly Spiral Cake contains approximately 350 calories, being rich in antioxidants due to the raspberries and providing a good source of calcium from the white chocolate.
This White Chocolate and Raspberry Jelly Spiral Cake is not just a simple dessert, but a true culinary experience. Whether for a special occasion or simply to treat yourself, it is an excellent choice that will bring smiles to the faces of your loved ones. I invite you to try it and enjoy every slice!
With love for all of you! If you are looking for a dessert that impresses both in appearance and taste, this White Chocolate and Raspberry Jelly Spiral Cake is the perfect choice. The fine, fluffy base harmoniously blends with the delicate white chocolate cream and raspberry jelly, creating a perfect balance between sweetness and acidity. Additionally, its spiral appearance makes it a true feast for the eyes!
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12
Ingredients
For the base:
- 5 eggs
- 5 tablespoons sugar
- 3 tablespoons oil
- 100 g flour
- 1 packet Dr. Oetker strawberry pudding
- 1 teaspoon baking powder
For the white chocolate cream:
- 270 g white chocolate
- 250 ml heavy cream
- 2 packets whipped cream stabilizer (optional)
For the raspberry jelly:
- 200 g raspberries
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 1 packet Tort Jelee
For the meringue decoration:
- 100 g egg whites (about 3 egg whites)
- 100 g sugar
- 1 tablespoon concentrated strawberry and raspberry syrup
- 1 tablespoon Dr. Oetker strawberry pudding powder
For the chocolate curls decoration:
- 100 g white chocolate
- 1 tablespoon oil
Preparation
Step 1: Preparing the base
1. Start by separating the egg whites from the yolks, placing the egg whites in a large bowl. Add a pinch of salt and beat with a mixer until stiff peaks form.
2. Gradually add the sugar and continue to mix until you achieve a glossy and firm meringue.
3. In another bowl, mix the yolks with the oil until you have a homogeneous mixture. Carefully pour this over the meringue and gently fold with a spatula, using an up-and-down motion.
4. In a separate bowl, mix the flour with the pudding powder and baking powder. Incorporate this mixture into the egg mixture, being careful not to deflate the meringue.
5. Pour the mixture into a baking tray (42/29 cm) lined with baking paper and bake in a preheated oven at 180°C for 15-20 minutes, until the base is lightly browned. Let it cool on a wire rack.
Step 2: White chocolate cream
1. Break the white chocolate into small pieces and melt it over low heat with the heavy cream, stirring constantly until smooth.
2. Once you have a uniform mixture, set it aside to cool. As it cools, the cream will thicken. If you want a firmer texture, add the whipped cream stabilizer, mixing until fluffy.
Step 3: Raspberry jelly
1. Place the raspberries in a bowl and blend them well with a hand mixer.
2. Transfer the puree to a saucepan, add the sugar, and heat over low. Bring to a boil, then add the cornstarch dissolved in a tablespoon of cold water, stirring continuously. Boil until you achieve a consistency similar to cream. Let it cool.
Step 4: Chocolate curls
1. Melt the white chocolate with the oil over low heat or in the microwave. Mix well.
2. Pour the melted chocolate onto a piece of baking paper, leveling it into a thin layer. Place it in the freezer for a minute, then cut out curls using a cookie cutter. Return them to the freezer to harden completely.
Step 5: Assembling the cake
1. On the cooled base, spread the white chocolate cream and level it.
2. Cut the base into 4 equal strips lengthwise. Roll the first strip and place it on a platter. Arrange the remaining strips in continuation of the first, forming a spiral.
3. Finish the cake with a little whipped cream. Use a cake ring to maintain the shape, and if you don’t have one, you can make a ring from aluminum foil.
4. Pour the raspberry puree over the cake and level with a spoon. Prepare the gelatin according to the instructions on the packet and pour it over the raspberry puree. Refrigerate until set.
Step 6: Decorating the cake
1. Decorate the cake with the chocolate curls and meringues you prepared earlier. You can use the strawberry and raspberry syrup to add extra flavor.
Serving suggestions
This cake pairs perfectly with a cup of green tea or a strong espresso, which will contrast nicely with the sweetness of the cake. Additionally, a sparkling wine or prosecco could be an excellent choice for a special occasion.
Useful tips
- If you want a simpler version of the base, you can replace the pudding with cornstarch or plain flour, but the texture will be different.
- Make sure the white chocolate is of good quality to achieve a smooth and delicious cream.
- Experiment with other fruits for the jelly, such as blackberries or strawberries, to vary the flavor of the cake.
Frequently asked questions
1. Can I use dark chocolate instead of white chocolate?
Yes, but the taste will be different. Dark chocolate will add a note of bitterness that will change the balance of flavors.
2. How can I store the cake?
The cake stores well in the refrigerator for 3-4 days, but it is best consumed on the first day.
3. Can I replace raspberries with another fruit?
Absolutely! Any fruit that pairs well with white chocolate works, from mango to peaches.
Calories and nutritional benefits
Each serving of White Chocolate and Raspberry Jelly Spiral Cake contains approximately 350 calories, being rich in antioxidants due to the raspberries and providing a good source of calcium from the white chocolate.
This White Chocolate and Raspberry Jelly Spiral Cake is not just a simple dessert, but a true culinary experience. Whether for a special occasion or simply to treat yourself, it is an excellent choice that will bring smiles to the faces of your loved ones. I invite you to try it and enjoy every slice!