Raspberry and White Chocolate Cake

Raspberry and White Chocolate Cake

Fruit tarts are a delicious dessert, in this recipe the cake is filled with a mixture of white chocolate and stuffed with raspberries, a delicacy!

Raspberry and White Chocolate Cake

Ingredients

• 1 1/4 cups ground nuts
• 1 butter bar
• 3 spoonfuls of sugar
• 1 1/2 cups flour
• 1 teaspoon orange zest
• 1 beaten egg
• 3 cups of raspberry
• 16 ounces of chopped white chocolate
• 1/2 cup of whipping cream
• 1/2 cup of whipping cream
• 1 teaspoon of sugar

Preparation

1. Preheat the oven to 200 centigrade.
2. In a bowl, stir the ground walnut, sugar, flour, orange zest and a butter stick. Add the egg and put in an 11-inch cake pan. Squeeze the dough with your fingers so that it covers the bottom and sides. Put a waxed paper and put beans on top (this is to avoid losing the shape of the cake).
3. Bake the cake for 35 minutes or until lightly browned. Remove the waxed paper and the beans.
4. Pass the cake to a platter and put 2 and a half cups of the raspberries.
5. Put the white chocolate in a bain-marie, add the cream, 1 teaspoon of sugar and the ½ stick of butter. Stir everything very well so that the chocolate is dissolved. Put the raspberries on top and cool the cake. Put the rest of the raspberries on top and serve at room temperature.

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