This is an absolute lovely summerish treat: Ombre White Chocolate Cake with Raspberries.
The inspiration comes from my favourite Slovak portal. Once I found it, I knew I have to try asap. This is an incredible fluffy and light, creamy and fruity dessert. The classic sponge with a twist, flavoured up with white chocolate. Gorgeous cream cheese frosting, flavoured up with white chocolate once again. Layers of fresh raspberries and pink ombre effect to impress. Have fun and enjoy this beauty!
Ombre White Chocolate Cake with Raspberries is suitable for kids from the age of 3. It is lighter than classic buttercream and incredibly smooth. Whether you have some cream left, just put some sponge in the bottom of a serving glass, top up with raspberries and cream and finish with chocolate shavings. Yummy!
Total Time: 2 hours + overnight chill in the fridge
100g of white chocolate, melted in a steam bath
5 whole eggs, separated
140g of caster superfine sugar
A pinch of sea salt
60ml of lukewarm water
60ml of olive oil
150g of plain flour, sifted
1/2 package of baking powder without phosphate, sifted
200g of white chocolate, melted in a steam bath
500g of creamy low-fat quark
250ml of Mascarpone cheese
250ml of double cream, whipped
1/2 vanilla bean, seeds scraped out
1/4 teaspoon of good quality pink colouring (I used ROSADO Wilton)2 heaped tablespoons of raspberry marmalade (at least 50% of fruit content)
200g of fresh raspberries, washed
Preheat the oven to 180 degrees.
First, melt the chocolate in a steam bath. Then, transfer into a cold bath, so it cools down for a bit.
Seperate the eggs: yolks in a large mixing bowl, together with the caster sugar; egg white into a metal bowl with a pinch of salt.
Next, whisk the egg whites until firm peaks.
Then, whisk the yolks with sugar until it doubles its size. You get a creamy and whiter texture, once the sugar is dissolved, for about 3 minutes on high speed.
Pour in the water and oil. Mix.
Mold the chocolate in and give a good stir.
Add flour with baking powder. Mix.
Finish with the egg snow, a third at a time. Mold and turn over with a spatula, so you do not loose the fluffiness.
Afterwards, mold the dough into a greased springform tin lined with some baking paper in the bottom (I used round of 20cm). Bake in the oven for about 40 minutes until a wooden skewer comes clean from the middle.
Take it out and let it cool down entirely.
Melt the white chocolate in a steam bath and let it cool down in a cold bath, afterwards.
In a small metal bowl pour the double cream and whip into peaks.
In a medium mixing bowl ease the quark and Mascarpone with a balloon whisk. Add the seeds from the vanilla bean and give it a good stir.
Next, mold in the chocolate and mix.
Start adding the cream and incorporate, one-third at a time. Mold and turn over with a spatula. Give a good last stir and refrigerate until further processing.
Once the cake is ready and chilled, remove the extra excess from the top. Brush the crumbs away and divide into 3 equal parts with a sharp knife.
Next, layer the 1st part of The Sponge with 1 heaped tablespoon of raspberry marmalade. Smoothen with a spatula and layer with a good amount of The Frosting, around 2 spatulas. Then, 1/2 of the fresh raspberries in and repeat with another part of The Sponge. Save the best looking layer for the top and gently press together.
Apply The Frosting on the top and the sides of the cake. Smoothen with a cake smoother and refrigerate for at least 30 minutes.
Meanwhile, divide the rest of The Frosting into 4 equal bowls. Add pink food colouring into 3 of them to create 3 different shades of pink. The 4th one remains white.
The Frosting isn’t as thick as buttercream, so work fast or refrigerate until processing. You can pipe The Frostings into decoration bags and decorate accordingly to your wishes.
I used a pedal nozzle for the half of The Frosting, which helped me to decorate the sides of the cake. I started piping of the darkest colour on the bottom to the whitest on top of the cake. Afterwards, I smoothened them with cake smoothers, which created a beautiful ombre effect.
For the top, I used an open star nozzle and created small flowers in rounds, starting from darkest colour shades in the middle, all the way to white colour in the widest part. No limits to imagination. Refrigerate until the next day and slice into heaven.
Makes 12 serves.