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White Chocolate Raspberry Gateau

Perfect cake for a romantic Valentine’s treat. Delicious with Champagne or Prosecco!

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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

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!