Raspberry White Chocolate Cake
Raspberry white chocolate cake is a true classic, perfect for any special occasion. The sweet white chocolate and tangy raspberry flavors create a perfect harmony, complemented by a creamy texture. This dessert is an ideal choice for festive dinners, birthdays, or simply a weekend treat. The raspberry sauce and fresh fruit make the presentation special, and a homemade cake is always one of the most beautiful expressions of love.
Ingredients for this recipe
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Preparation Steps
1
Preheat oven to 350°F (180°C). Line a cake pan with parchment paper.
2
Melt the white chocolate and butter in a double boiler or microwave, then let it cool slightly.
3
In a bowl, beat the eggs and sugar until light and fluffy. Add the vanilla extract.
4
Sift together the flour and baking powder, then gently fold into the egg mixture. Add the melted chocolate and butter, and mix until smooth.
5
Pour half of the batter into the cake pan. Sprinkle a layer of raspberries over the batter, then cover with the remaining batter. Ensure even layering.
6
Bake at 350°F (180°C) for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7
While the cake is baking, prepare the raspberry sauce: blend the remaining raspberries with a little sugar, then strain to make it smooth.
8
Let the cake cool completely. Garnish with fresh raspberries and raspberry sauce. Chill in the refrigerator for at least one hour before serving to allow the flavors to meld.
