White Choc and Berry Cake
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
1
- For the dough
- 1.333 cups white Chocolate couverture (chopped)
- ⅞ cup butter
- 1 Tbsp Cherry brandy
- 4 eggs (medium sized, separated)
- ⅔ cup sugar
- ½ cup all-purpose flour
- To decorate
- ⅔ cup cream (30% fat content)
- 1.333 cups Raspberries
- 1 ¾ ozs white chocolate
Preparation steps
1.
Line the base of the pan with baking parchment and butter the sides. Place the couverture and the butter in a small bowl. Place over a saucepan of boiling water and let melt. Stir in the cherry liqueur. Take off the heat and let cool.
2.
Heat the oven to 190°C (170° fan) 375F, gas 5.
3.
Beat the egg whites until stiff. Beat the yolks with the sugar until pale and creamy. Stir in the cool chocolate butter. Quickly beat in the flour. Stir 2 tbsp egg white into the dough, then carefully fold in the rest.
4.
Place the dough in the pan, smooth the top and bake for 30-40 minutes. Test using a wooden toothpick: if it comes out clean, the cake is done. Let cool in the pan, then take out of the pan and peel off parchment.
5.
Set the cake on a plate. Whip the cream until stiff and spread over the cake. Cover with the raspberries. Scrape shavings or scrolls from the white chocolate using a potato peeler and sprinkle them over the cake.
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