White chocolate cake with raspberry jelly

White chocolate cake with raspberry jelly: an irresistible treat

This white chocolate and raspberry jelly cake is a real culinary gem, perfect for any special occasion or simply to indulge. The combination of smooth chocolate, tart raspberries and fluffy crumbs is absolutely irresistible. What's more, the recipe is versatile and can be adapted to suit your culinary preferences. Let's discover every step of this delicious recipe together!

Preparation time: 1 hour 30 minutes
Baking time: 35 minutes
Total: 2 hours 5 minutes
Number of servings: 12

Ingredients

For the counter
- 100 ml boiling water
- 60 g dark cocoa
- 150 g raw sugar
- 100 g butter (good quality)
- 300 ml sweet milk
- 3 eggs
- 200 g white flour
- 1 teaspoon baking powder
- 1 teaspoon ammonia

For the syrup
- 700 ml water
- 4 tablespoons raw sugar
- 50 ml cherry liqueur

For the cream
- 500 g mascarpone
- 500 g cream cheese (high-fat)
- 400 g white chocolate

For the raspberry jelly
- 200 g raspberries
- 100 g white sugar
- 300 ml water
- 2 tbsp starch

For the garnish
- 200 g dark chocolate
- 150 g full-fat butter
- 100 g icing sugar
- 250 g mascarpone
- 100 g melted white chocolate
- 2 tbsp sweet milk
- 1 toothpick natural coloring
- Chocolate candies
- Pralines
- Sugar Roses

History of White Chocolate Raspberry Jelly Cake

Thro through the ages, cakes have been a symbol of joy and celebration. This white chocolate raspberry jelly cake combines the tradition of chocolate cakes with the freshness of fruit, adding flavor and elegance. White chocolate, with its velvety texture, contrasts perfectly with the tart raspberries to create a memorable taste experience.

Preparation

1. Preparing the Blats:
- In a bowl, combine cocoa and sugar. Pour in boiling water and stir vigorously with a whisk until blended.
- Add the cubed butter and mix until completely melted.
- Stir in the milk with the ammonia, then add one egg at a time, mixing well after each addition.
- Finally, add the baking powder and flour, mixing until smooth.
- Prepare a baking tin (preferably 24 cm) greased with butter and dusted with flour or lined with baking paper. Pour the mixture into the tin.
- Knock the pan twice to remove air bubbles. Bake in the preheated oven at 180°C for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Allow the shortcakes to cool completely.

2. Making the Syrup:
- In a kettle, bring water to a boil. When it comes to a boil, add the sugar and simmer for a few minutes.
- Turn off the heat and add the cherry liqueur. Leave the syrup to cool.

3. Making the cream:
- Melt the white chocolate in a steam bath, then leave to cool slightly.
- In a bowl, add the mascarpone, cream cheese and powdered sugar. Mix well until the sugar is completely melted.
- Add the melted white chocolate and mix again until smooth. Refrigerate the custard to set slightly.

4. Making the Raspberry Jelly:
- In a blender, blend raspberries with water until pureed.
- Strain the puree to make a syrup, then add the sugar and starch. Mix well.
- Put the mixture on the heat and stir continuously with a wooden spoon until it thickens.
- Pour the jelly into round silicone or plastic molds and leave to cool completely.

5. Cake Assembly:
- Cut the tops into as many layers as you like. I prefer 4 thick layers for a richer texture.
- Using the baking pan with the removable ring, place the first layer of the countertop. Drizzle well with the cooled syrup.
- Place a layer of jelly in the middle, then add the cream around the edges to level with the jelly.
- Repeat the process with the other layers: fold in the syrup, add the jelly and cream. Finally, finish with the last layer of the cream-coated top. Press lightly to get an even layer and refrigerate to set.

6. Making the Ornat Cream:
- Mix the softened butter and powdered sugar until fluffy.
- Add a tablespoon of milk, mixing continuously. Finally, stir in the mascarpone and melted chocolate.
- Add the natural coloring and mix well. Leave the cream to chill.

7. Decorating the Cake:
- Melt the dark chocolate in a steam bath and leave to cool slightly.
- Remove the cake from the refrigerator and remove the ring from the baking pan. Use a spatula to spread the buttercream around the edge of the cake.
- Drizzle the melted dark chocolate over the top of the cake, allowing it to drip over the edges.
- Decorate with pralines, chocolates and sugar roses. Use buttercream in a poche to decorate the edges of the cake.

8. Serving:
- Refrigerate the cake until serving. When ready to enjoy, slice with a warm knife to get clean cuts.
- This cake pairs perfectly with a glass of champagne or flavored tea, but can also be enjoyed with vanilla ice cream for a delicious contrast.

Practical Tips and Variations
- Variations of ingredients: You can use other fruits for the jelly, such as strawberries or blueberries, depending on preference.
- Texture enhancement: Add a few ground walnuts to the mascarpone cream for added texture and flavor.
- Sweetening: Adjust the amount of sugar in the cream and jelly depending on how sweet you prefer your cake.
- Serving: This cake can be refrigerated for up to 3 days, but is best eaten within the first 48 hours of baking.

Calories and Nutritional Benefits
This cake contains about 350 calories per serving, but is rich in healthy fats from the cheese and white chocolate, with a vitamin boost from the raspberries. Raspberries are an excellent source of antioxidants and vitamins C and K, contributing to overall health.

Frequently asked questions:
1. Can I use dark chocolate instead of white chocolate?
- Yes, you can substitute white chocolate for dark chocolate, but it will change the sweetness and flavor profile of the cake.

2. Is it possible to make the cake gluten-free?
- Absolutely! Replace the white flour with a gluten-free alternative such as almond flour or a gluten-free flour blend.

3. Can I make the cake the day before?
- Absolutely! Making the cake the day before will allow the flavors to develop and blend better.

This white chocolate cake with raspberry jelly is not just a dessert, but a true culinary experience. Savor every bite and enjoy with your loved ones!

 Ingredients: For the base: 100 ml boiling water, 60 g dark cocoa, 150 g raw sugar, 100 g fatty butter, 1 cup sweet milk, 3 eggs, 200 g white flour, 1 tsp baking powder, a pinch of ammonia. For the syrup: 700 ml water, 4 tbsp raw sugar, 50 ml cherry liqueur. For the cream: 500 g mascarpone, 500 g high-fat cream cheese, 400 g white chocolate, 200 g fruit jelly, 100 g raspberries, 300 ml water, 2 tbsp cornstarch. For decoration: 200 g dark chocolate, 150 g fatty butter, 100 g powdered sugar, 250 g mascarpone, 100 g melted white chocolate, 2 tbsp sweet milk, a pinch of toothpick, natural food coloring, chocolate candies, pralines, sugar roses.