White chocolate cake with raspberry cream

White Chocolate and Raspberry Cream Cake: An Elegant and Delicious Recipe

A white chocolate and raspberry cream cake is not just a simple dessert; it is a true culinary masterpiece. This captivating recipe combines the sweetness of white chocolate with the freshness of raspberries, offering an absolutely irresistible contrast of flavors and textures. Perfect for special occasions, anniversaries, or simply to indulge loved ones, this cake stands out with its elegant appearance and exquisite taste.

Total preparation time: 3 hours (including cooling time)
Preparation time: 1 hour
Baking time: 30 minutes
Number of servings: 10

Ingredients

For the base:
- 4 eggs
- 4 tablespoons granulated sugar (approx. 100 g)
- 4 tablespoons flour (approx. 40 g)
- 100 g white chocolate
- Bergamot essence (to taste)

For the raspberry cream:
- 250 g fresh raspberries (or frozen, thawed)
- 200 g mascarpone
- 100 g liquid cream
- 1 teaspoon agar-agar (powder)
- 100 g sugar (for puree)

For the fondant (made a day in advance):
- 1 tablespoon gelatin
- 6 tablespoons water
- 1 tablespoon butter
- 2 tablespoons honey
- 500 g powdered sugar (or more, as needed)

Step-by-Step Instructions

Preparing the base
1. Whip the egg whites: In a large bowl, add the egg whites and a pinch of salt. Use an electric mixer to beat them until stiff peaks form.

2. Add the sugar: Gradually add the granulated sugar, continuing to mix until it completely dissolves and you achieve a glossy meringue.

3. Incorporate the yolks: In another bowl, mix the yolks with 3 tablespoons of sparkling water and bergamot essence. Once well combined, add the mixture over the egg whites, gently folding it in.

4. Melt the chocolate: Use a double boiler to melt the white chocolate. Once melted, let it cool slightly, then add it to the egg mixture, carefully folding it in to avoid deflating the egg whites.

5. Incorporate the flour: Sift the flour and gradually fold it into the mixture using a spatula and circular motions from top to bottom.

6. Bake the base: Pour the mixture into a baking pan lined with parchment paper and bake in a preheated oven at 180 degrees Celsius for 25-30 minutes. Check with a toothpick to see if it is baked; it should come out clean.

Preparing the raspberry cream
1. Raspberry puree: In a saucepan, place the raspberries and 100 g of sugar. Cook over medium heat, stirring until the raspberries turn into a puree. If using frozen raspberries, ensure they are well thawed before use.

2. Add agar-agar: Once the raspberries are blended, add the agar-agar and simmer for 1-2 minutes over low heat, stirring constantly. Allow to cool.

3. Combine with mascarpone: In a bowl, mix the mascarpone with the liquid cream, then add the cooled raspberry puree. Gently fold in, then incorporate whole raspberries.

4. Chill the cream: Place the cream in the refrigerator for an hour to firm up slightly.

Preparing the fondant
1. Prepare the gelatin: In a small bowl, mix the gelatin with water and let it hydrate slightly. Then, place it over a double boiler to melt.

2. Add butter and honey: When the gelatin is warm, add the butter and honey, stirring well until everything is completely dissolved.

3. Incorporate the powdered sugar: In a large bowl, place the powdered sugar (start with 350 g) and add the liquid mixture. Stir with a spoon, starting from the center, until it becomes a thick paste. Add more powdered sugar if needed.

4. Kneading: Turn the paste onto a work surface dusted with powdered sugar and knead until it becomes elastic and no longer sticks to your hands. Wrap it in plastic wrap and refrigerate until the next day.

Assembling and decorating the cake
1. Cutting the base: Once the base has completely cooled, cut it into two equal parts.

2. Syrup: Prepare a syrup from water, sugar, and bergamot essence, then drizzle it over each layer of the base.

3. Filling the cake: Place the first layer on a serving platter, add a generous layer of raspberry cream, then place the second layer on top.

4. Coating the cake: Spread a thin layer of butter over the cake to help the fondant stick, then cover the cake with the prepared fondant.

5. Decorating: Use leftover fondant to create flowers or other decorations, giving the cake a festive appearance.

6. Final chilling: Let the cake sit for a few hours before serving, allowing the flavors to meld.

Serving suggestions
The white chocolate and raspberry cream cake is delicious served alongside a glass of champagne or a sweet white wine. Additionally, a spoonful of raspberry sauce or a fruit coulis can add an extra layer of flavor.

Nutritional benefits
Raspberries are rich in antioxidants, vitamins C and K, as well as fiber, contributing to a balanced diet. White chocolate, although higher in calories, provides a source of calcium and healthy fats, while mascarpone adds a creamy and rich texture.

Frequently asked questions
- Can I use other fruits for the cream?
Yes, you can replace raspberries with other berries, such as blackberries or blueberries. Adjust the amount of sugar according to the sweetness of the fruits.

- Is it possible to make the cake gluten-free?
Yes, substitute regular flour with a gluten-free option, such as almond flour or rice flour.

- How can I store the cake?
Keep the cake in an airtight container in the refrigerator, where it will stay fresh for 3-4 days.

This white chocolate and raspberry cream cake recipe will not only impress with its appearance but also with its refined and balanced taste. Get ready to delight your guests and create unforgettable memories with each slice!