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!





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White Chocolate Raspberry Cake
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This fluffy White Chocolate Raspberry Cake is truly divine!

Course Dessert Cuisine American, International

Prep Time 20 minutes minutes Cook Time 45 minutes minutes Chilling Time 4 hours hours 20 minutes minutes Total Time 5 hours hours 25 minutes minutes

Servings 12 servings

Author Paula


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 Metric – US Customary
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.

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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
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