White Chocolate Raspberry Cake

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!

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

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