White Chocolate Raspberry Cake

Name: White Chocolate Raspberry Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 200 g raspberry puree; 60 g unsalted butter; 50 g low-gluten flour; 170 g egg; 50 g raspberry puree; 15 ml lemon juice; 90 g egg white; 45 g sugar; 2 g salt

A layered cake built on a raspberry sponge base, stacked with mango mousse, a cream cheese filling, another layer of mango mousse, and finished with a mango glaze.

50 min

Easy

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Ingredients

raspberry puree 200 g

unsalted butter 60 g

low-gluten flour 50 g

egg 170 g

raspberry puree 50 g

lemon juice 15 ml

egg white 90 g

sugar 45 g

salt 2 g

Instructions

Make the raspberry cake base

Heat the raspberry puree and unsalted butter until boiling, add the low-gluten flour and cook into a paste, then remove from heat.

Add the egg mixture

Slowly add the eggs, then add the raspberry puree and lemon juice and mix well.

Whip the meringue

Beat the egg whites and sugar to soft peaks (1, 2, 3, 4), then fold into the mixture from step 2 to form the cake batter.

Bake the cake base

Fix an 8-inch round mold, line the bottom and sides with paper, pour the mixture from step 3 into the mold, and bake in a water bath at 180°C top heat and 150°C bottom heat for 25 to 30 minutes.

Assemble the cake

The bottom is the cake base; on top is a layer of mango mousse, a cheese filling layer, another layer of mango mousse, and finally poured over with a mango glaze. Decorate the surface with fruits and whipped cream.