This Vanilla Cake with Raspberries and White Chocolate combines the classic flavors of rich vanilla and tart raspberries with the sweetness of white chocolate in a layered delight. The cake starts with a crunchy biscuit base, followed by a creamy vanilla and coconut layer, a vibrant raspberry filling, and is topped with a smooth white chocolate ganache. Each layer complements the others, creating a symphony of flavors and textures that make this cake an irresistible treat.
Why You’ll Love This
This cake is a perfect blend of textures and flavors—crunchy, creamy, tart, and sweet. The coconut in the vanilla cream adds a tropical twist that pairs beautifully with the raspberries and white chocolate. This dessert not only tastes exquisite but also looks stunning, making it a show-stopping addition to any table.
Perfect Occasion
Ideal for celebrations such as birthdays, anniversaries, or any festive gathering. It’s also perfect for seasonal events where the bright flavors can really shine, or for impressing guests at a dinner party.
Decoration Tips
- Garnish the top with fresh raspberries and shredded coconut for a natural and elegant look.
- Drizzle some melted white chocolate in a zigzag pattern over the ganache for added flair.
- Sprinkle edible gold dust or pearls to add a touch of luxury to the presentation.
Recipe
Ingredients:
- For the base:
- 300g biscuits, crushed
- 130g butter, melted
- 200ml milk
- For the vanilla cream:
- 700ml milk
- 2 vanilla pudding packets
- 100g white chocolate
- 120g butter
- 180g coconut flakes
- 80g sugar
- For the raspberry filling:
- 250g raspberries (frozen can be used)
- 4 tablespoons sugar
- 2 tablespoons cornstarch (dissolved in a little water)
- For the ganache:
- 200g white chocolate
- 80g whipping cream
Instructions:
- Prepare the Vanilla Cream:
- Dissolve the vanilla pudding powder and sugar in a portion of the 700ml milk. Add to the remaining boiling milk and cook until thickened.
- Stir in butter and white chocolate until melted and smooth. Cover with plastic wrap to prevent a skin from forming and set aside.
- Make the Base:
- Combine the crushed biscuits with melted butter and milk. Press firmly into a 24cm diameter cake mold to form a compact layer. Chill in the refrigerator.
- Assemble the Vanilla Layer:
- Mix the coconut into the slightly cooled vanilla cream. Spread evenly over the biscuit base and return to the refrigerator.
- Prepare the Raspberry Filling:
- Cook the raspberries with sugar until they turn into a mushy consistency. Crush slightly with a spoon, then add the dissolved cornstarch. Cook for an additional minute until thickened.
- Spread the raspberry filling over the vanilla layer. Chill in the refrigerator to set.
- Make the Ganache:
- Combine the white chocolate and whipping cream. Melt in the microwave in intervals, stirring until smooth.
- Pour the ganache over the set raspberry layer. Refrigerate for a few hours to set completely.
Enjoy this luxurious Vanilla Cake with Raspberries and White Chocolate, a dessert that’s as delightful to look at as it is to eat!
