Name: White chocolate and raspberry gateau recipe
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: Serves: 16
Ingredients: 250g butter, at room temperature; 250g golden caster sugar; 4 eggs, at room temperature; 1tsp vanilla extract; 250g self-raising flour

Nutrition Per Portion

RDA

Calories

832 Kcal

42%

Fat

61 g

87%

Saturated Fat

38 g

190%

By GoodtoKnow

published 2 September 2019

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

Ingredients

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

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Method

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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