White chocolate and raspberry gateau recipe

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serves: 16
Skill: medium
Prep: 35 min
Cooking: 25 min

Nutrition per portion

Calories 832 kCal 42%
Fat 61g 87%
  -  Saturates 38g 190%
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  • White chocolate and raspberry gateau is made from a light and airy sponge layered with a fruit and cream filling then smothered with a thick layer of white chocolate ganache


    • 250g butter, at room temperature
    • 250g golden caster sugar
    • 4 eggs, at room temperature
    • 1tsp vanilla extract
    • 250g self-raising flour
    • For the icing:
    • 700g butter
    • 600g icing sugar
    • 350g Philadelphia
    • 1tsp vanilla extract
    • 100g raspberries, crushed
    • 1tbsp cassis
    • To decorate:
    • white chocolate, grated
    • toasted hazelnuts, crushed


    • Heat the oven to 180C, gas 4. Cream together the butter and sugar until pale and creamy. Gradually beat in the eggs and vanilla (add a little flour if the mix curdles), then fold in all the flour.

    • Divide the mixture between 2x20cm sandwich tins, greased and base lined with baking paper. Bake for 25 mins, or until a skewer inserted into the middle comes out clean. Cool in the tins for 5 mins. Turn out onto a wire rack to finish cooling.

    • Meanwhile, to make the icing, beat together the butter and icing sugar until light and airy, then fold in the Philadelphia and vanilla. Put a third into a separate bowl and fold in the crushed raspberries and cassis.

    • Carefully split the 2 cakes in half, horizontally, to make 4 layers. Put the bottom cake onto a serving plate and spread with a third of the raspberry icing, then repeat until you have 4 layers.

    • Decorate the cake with the remaining icing and smooth with a palette knife. Mix together the chocolate and nuts, and push onto the sides of the cake.

    Top tip for making White chocolate and raspberry gateau

    You can replace the raspberries with other seasonal soft fruit - just remember to use complementary jam and freeze-dried decorations too.

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