White Chocolate Raspberry Gateau
Perfect cake for a romantic Valentine’s treat. Delicious with Champagne or Prosecco!
Recipe by Julia Gearing
Uploaded by Julie Gearing
Time to make
Skill Level
Easy
Serves
8 people
Baking ingredients
- 4 eggs
- 125 g caster sugar
- 125 g plain flour
- 50 g white chocolate, finely grated
Decorating ingredients
- 150 ml light creme fraiche
- 2 tbsp freeze-dried raspberry pieces
- 75 g white chocolate, melted and cooled a little
- 80 g unsalted butter
- 25 ml single cream
- 250 g icing sugar
- White chocolate curls to decorate
- Freeze-dried raspberry pieces to decorate
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Instructions
MAKING THE SPONGE:
Step 1
Grease and line two 20cm sandwich tins.
Step 2
Whisk the eggs and caster sugar just enough to leave a trail when the whisk is lifted.
Step 3
Sift the flour into the bowl then add the grated chocolate.
Step 4
Divide the mixture between the tins and bake in a preheated oven, 180°C for 20-25 minutes until just firm to touch.
Step 5
Transfer to a wire rack to cool.
Step 6
Mixed the freeze-dried raspberries into the creme fraiche. Sandwich the two cooled cakes together on a serving stand.
MAKING THE FROSTING:
Step 7
Melt the 75g white chocolate and cool. Beat the 80g butter with the icing sugar until fully combined. Beat in the cooled white chocolate.
Step 8
Spread over the top and sides of the cake with a palette knife to completely cover the cake.
Step 9
Decorate with freeze-dried raspberries and white chocolate curls (optional).
Step 10
You could also decorate with sugared rose petals to create an even more romantic look!
