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