Raspberry and White Chocolate Cake
What I’ve learned since having the lab is that people will buy anything with pistachio or raspberry. This cake has a moist pistachio sponge, a silky white chocolate cream, and a raspberry insert, so it’s sure to be a hit!
For an 18 cm cake, approximately 2.4 kg
For the sponge:
95 g butter
135 g sugar
Beat the butter and sugar until light and fluffy.
5 eggs
Add the room-temperature eggs one by one, mixing well after each addition.
145 g flour
110 g pistachios
9 g baking powder
Process these ingredients in a food processor until the pistachios are finely ground. Add them to the wet ingredients and fold gently with a spatula.
95 g white chocolate
Melt the white chocolate and gently fold it into the batter until fully combined.
Divide the batter into two 18 cm rings and bake at 160°C (no fan) for about 30 minutes, or until a toothpick inserted comes out clean.
For the raspberry insert:
3 egg yolks
75 g sugar
200 g raspberry purée
Heat the raspberry purée and pour it over the egg yolks mixed with sugar. Cook over a double boiler until thickened and the temperature exceeds 82°C.
60 g butter
Add the butter and mix until fully incorporated. Cover with plastic wrap and refrigerate for 2-3 hours.
For the white chocolate cream:
530 g white chocolate
266 g heavy cream
Melt them together to form a ganache. Cover with plastic wrap and refrigerate for at least 6 hours.
250 g mascarpone
Whip 500 g of the white chocolate cream with mascarpone until you get a fluffy, white cream. Do not overmix, as this cream tends to split if overworked.
Assembly:
Cut each sponge in half to get 4 layers. Fill each layer with 250 g white chocolate mascarpone cream and 100 g raspberry insert. Refrigerate for 6-8 hours.
300 g mascarpone
Whip the remaining 300 g white chocolate cream with mascarpone until light and fluffy. This will be the outer coating, with a different chocolate-to-mascarpone ratio than the filling.
Decoration:
I used fresh raspberries and crushed pistachios for a simple yet elegant finish.
