There white chocolate and raspberry cake it is a greedy and spectacular dessert but easy to make. A dessert without cooking that heralds spring with a shell of chocolate biscuits and a fresh cream, sweet and fragrant but not cloying.
Ingrediants
- 250 g of chocolate biscuits
- 120 g of melted butter
- 230 ml of fresh cream
- 150 ml of milk
- 130 g of white chocolate
for the base
for the stuffing
- 250 g of fresh or frozen raspberries
- 2 tablespoons of powdered sugar
- 8 g of gelatin in sheets
- ½ vanilla bean
- 1 handful of frozen raspberries for decoration
Furthermore
There white chocolate and raspberry cake it is an easy and delicious recipe: a cocoa biscuit shell filled with a delicious cream and white chocolate cream, which the presence of raspberries makes fresh and not excessively sweet.
A dessert which requires little effort, halfway between one pie it’s a cheese cake uncooked, and brings the soft colors of spring to the table. To prepare the white chocolate and raspberry cake you can use both frozen and fresh raspberries. A handful of frozen raspberries, to be grated on the surface of the cake, you will also need it for decoration.
pairing between raspberries and chocolate is sure to hit even if it comes to milk chocolate or dark chocolate. Among the many recipes that prove it, the Chocolate and raspberry mousse cake or the very easy but super greedy baskets of chocolate and raspberries are definitely worth trying.
If, on the other hand, your passion is white chocolate desserts, we recommend the white chocolate and strawberry tart or the white chocolate and lemon caprese cake.
OTHER DELICIOUS RECIPES: Cream and raspberry parfait with mirror glaze, Red velvet donut with cream cheese and raspberries, Raspberry tart with white chocolate, Raspberry parfait
How to prepare: White chocolate and raspberry cake
- Execution
- easy
- Preparation time
- 25 min
- Rest time
-
3h and 30 min
- Portions
-
8
How to prepare: White chocolate and raspberry cake
To prepare the white chocolate and raspberry cake, start from the base. Pulverize the biscuits in a mixer and mix them with the melted butter at room temperature. Spread the mixture into a 22 cm diameter tart mold with removable bottom: help yourself with the back of a spoon to level it well. Place in the refrigerator for 30 minutes.
Soak the gelatine leaves in cold water for 10 minutes. In the meantime, pour the milk and cream (minus 2 tablespoons that you will keep aside) in a saucepan, add the seeds extracted from the vanilla bean and bring to the limit of boiling. Then pour everything into a bowl in which you have collected the chopped white chocolate. Mix well to completely melt the chocolate. When you have obtained a homogeneous mixture, add the raspberries and sugar. Blend everything with an immersion blender.
Heat the 2 tablespoons of cream kept aside and dissolve the jelly extracted from the water and squeezed. Then add it to the mixture of chocolate and raspberries and mix. Transfer everything inside the biscuit shell and level. Place in the refrigerator to settle for at least 3 hours. Just before serving, turn out the cake and grate the frozen raspberries on the surface.
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