Raspberry and White Chocolate Slice

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Raspberry and White Chocolate Slice
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
645
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie645 kcal(31 %)
Protein5.36 g(5 %)
Fat45.14 g(39 %)
Carbohydrates56.8 g(38 %)
Sugar added21.89 g(88 %)
Roughage1.33 g(4 %)
Vitamin A289.91 mg(36,239 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.72 mg(23 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.25 mg(23 %)
Niacin0.98 mg(8 %)
Vitamin B₆0.04 mg(3 %)
Folate28.21 μg(9 %)
Pantothenic acid0.42 mg(7 %)
Biotin0.44 μg(1 %)
Vitamin B₁₂0.64 μg(21 %)
Vitamin C5.61 mg(6 %)
Potassium181.69 mg(5 %)
Calcium120 mg(12 %)
Magnesium12.17 mg(4 %)
Iron0.54 mg(4 %)
Iodine15 μg(8 %)
Zinc0.51 mg(6 %)
Saturated fatty acids27.36 g
Cholesterol130 mg
Author of this recipe:

Ingredients

for
1
For the cake
3
0.333 cup
superfine caster sugar
½ cup
½ teaspoon
2 tablespoons
butter (melted)
For the buttercream
3.333 cups
white chocolate (chopped)
1 ¾ cups
2 teaspoons
1 ⅔ cups
To decorate
2 cups
How healthy are the main ingredients?
eggRaspberry

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 28 x 18 4 cm|11 x 7 x1 1/2" baking tin and line with non-stick baking paper.
2.
Whisk the eggs and sugar in a mixing bowl with an electric whisk until very thick and pale.
3.
Sift in the flour and baking powder and gently fold into the mixture until incorporated. Stir in the butter.
4.
Put into the tin and shake gently until even. Bake for 30-35 minutes until golden and springy to the touch. Turn out onto a wire rack and remove the lining paper. Leave to cool completely.
5.
For the buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and leave to stand for 20 minutes, until cool but not set.
6.
Whisk the butter in a mixing bowl with an electric whisk until fluffy. Whisk in the chocolate and vanilla, until smooth. Sift in the icing sugar and whisk until smooth. Cover and chill for about 40 minutes until thick enough to spread.
7.
Cut the cake into 3 evenly sized pieces. Spread 1/3 of the buttercream on 1 piece and press 1/4 of the raspberries into the cream. Place another cake layer on top and repeat the process with the buttercream and raspberries. Place the remaining cake on top and spread with the remaining buttercream. Decorate with raspberries.