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I did not realize that this cake can be that delicious! It’s incredibly delicate and the combination of white chocolate and raspberries makes it not too sweet. It is for sure a special treat for yoghurt/smoothie fans. I took the recipe from my bible blog. Enjoy!

300 g white chocolate
250 ml full cream
5 eggs
120 g caster sugar
250 g mascarpone
1 cup ground almonds
1 tbsp vanilla extract
300 g raspberries (can be frozen)

Full cream and white chocolate place in a small pot and heat up on slowly, constantly stirring. Remove from the stove and set aside.

Separate egg whites from egg yolks. Beat egg yolks with 60 g of sugar till mass becomes lightly coloured. Add mascarpone, extract, almonds and melted chocolate. Mix it will smooth.

Beat the egg white with 60 g of sugar until stiff. Fold gently into the mixture.

Line a cake tin (Ø 23 cm) with baking paper. Pour the mix into it and place raspberries on top.

Bake at 175˚C around 60 minutes covered with aluminum foil to prevent burning. Cool down in the oven (it will rise during baking and then go down). Refrigerate minimum 4 hours.

For the cream:
250 ml full cream
2 tbsp icing sugar
100 g raspberries (if frozen, defreeze before adding to the cream)

Whip the cream. In the end of whipping add sugar and raspberries. Pour onto cold base and spread it evenly.