This Creamiest White Chocolate and Raspberry Cake features a unique and light semolina base, complemented by a fresh raspberry cream and a luxurious vanilla cream layer, all crowned with a smooth white chocolate ganache. This cake is not only a feast for the eyes but also for the palate, with its blend of creamy textures and vibrant flavors. It’s the perfect dessert for those who appreciate the delightful pairing of fruit and chocolate in a wonderfully creamy texture.
Why You’ll Love This: The cake stands out for its delightful combination of textures—from the soft semolina base to the velvety creams and the rich ganache topping. The tartness of the raspberries beautifully offsets the sweetness of the white chocolate, making each bite perfectly balanced and utterly irresistible. It’s an excellent choice for anyone looking for a dessert that’s both sophisticated and satisfying.
Perfect Occasion: This White Chocolate and Raspberry Cake is ideal for celebrations such as birthdays, anniversaries, or any festive gatherings. It’s also perfect for spring and summer events when the desire for lighter, fruit-based desserts becomes prevalent. This cake makes a great centerpiece for afternoon tea or as a special treat to enjoy with family and friends during weekend gatherings.
Decoration Tips:
- Garnish the top with fresh raspberries and mint leaves to add a touch of elegance and freshness.
- Sprinkle some crushed pistachios or almond slivers around the edges for a nutty contrast and a dash of color.
- A light dusting of powdered sugar or edible flowers can also enhance the aesthetic appeal, making the cake even more inviting.
- For an extra touch of indulgence, drizzle some melted white chocolate in a decorative pattern over the ganache before it sets.
Ingredients: Base:
- 500 ml milk
- 100 g sugar
- 100 g semolina
Raspberry Cream:
- 250 g raspberries
- 3 tbsp water
- 3 tbsp sugar
- 1 packet vanilla sugar
- 2 tbsp cornstarch
White Cream:
- 500 ml milk
- 5 tbsp sugar
- 2 packets of vanilla pudding mix
- 75 g butter or margarine
- 100 g whipping cream
White Ganache:
- 70 ml whipping cream
- 150 g white chocolate
Instructions:
- For the Base: Cook milk, sugar, and semolina for a few minutes until thickened. Pour into a 20 or 23 cm cake mold lined with baking paper. Smooth out and let cool.
- For the Raspberry Cream: Combine raspberries, water, sugar, vanilla sugar, and cornstarch in a saucepan. Cook over medium heat for about 8-10 minutes until thickened. Pour over the cooled semolina base.
- For the White Cream: Mix cold milk, sugar, and pudding mix until smooth. Cook until thickened. Cover with plastic wrap directly on the surface to prevent a skin from forming and let cool. Whip room temperature butter or margarine, then blend into the cooled pudding. Finally, fold in whipped cream. Spread this cream over the raspberry layer.
- For the Ganache: Melt white chocolate in the whipping cream, let it cool slightly, then pour over the top layer of the cake.
- Chill: Refrigerate the cake for at least 3 hours before serving.
Enjoy this creamy and luxurious White Chocolate and Raspberry Cake, a dessert sure to delight and impress with its exquisite flavors and textures!
