Raspberry White Chocolate Naked Cake

raspberry white chocolate naked cakeraspberry white chocolate naked cake

Today, I’m going to share my first attempt to make a Raspberry White Chocolate Naked Cake for a friend’s birthday. I was inspired by different recipes on the blog La Popotte de Manue

Raspberry White Chocolate Naked Cake : the recipe


For the sponge cake :

4 eggs

120g of sugar (I used muscovado sugar)

120g sifted flour with 1 teaspoon of baking powder

The pulp of a vanilla bean

For the whipped ganache :

200 g of white chocolate

40 cl of 30% fat liquid cream

For the raspberry purée :

250g raspberries (frozen)

50g of sugar

2 tablespoons water

Some fresh raspberries for decoration

The Steps

Preparation of the whipped ganache

The day before, place the chopped white chocolate in a large bowl. Boil the liquid cream, pour half on the white chocolate, whisk and add the other half. Mix well, the mixture should be perfectly smooth. Reserve in the fridge until the next day.

Place your robot whip and a bowl in the freezer for the next day.

Preparation of raspberry purée

In a saucepan, put raspberries, sugar and water and bring to a boil. Crush the raspberries at the end of cooking. Reserve.

Preparation of the sponge cake

Preheat the oven to 160°C.

Put the vanilla pulp in the sugar, mix with your fingertips.

Separate the whites from the yolks, assemble the whites using your robot with the whisk. When they are well sparkling add the vanilla sugar spoon after spoon. Whisk in yolks and mix quickly. Finish with the flour, always with a whisk and without over-emphasizing the mixture. Separate the device in half and pour it into the buttered and floured molds.

Bake for 15 to 20 minutes, the sponge cake should be lightly browned.

Cool and cut the sponge cake in half.

Put the ganache in the salad bowl that was in the freezer. Whip the preparation for the ganache with the electric whisk, as for a whipped cream. When the ganache is frothy and firm, stop.

Place the first disc of sponge cake on the serving platter, cover with raspberry coulis, put on top of the ganache. Repeat for all the discs.

Pour remaining ganache onto cake and decorate with some raspberries.

Keep cool before serving.

Other layer cake recipes :

raspberry white chocolate naked cakeraspberry white chocolate naked cake


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