White Chocolate Raspberry Traybake
For the sponge:
- 100g erythritol / 5-10 drops stevia (be careful because it is very sweet)
- 15g unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract sugar-free
- 120ml almond / coconut milk (homemade here)
- 1teaspoon baking powder / GF
- 1/4 teaspoon salt
- 75g fresh raspberries / frozen
For the topping:
- 170 g sugar-free white chocolate, chopped (or use whatever you like)
- 60 ml double coconut cream / regular
- 75 g fresh raspberries (for decoration)
INSTRUCTION:
Preheat oven to 175°C. Grease and line a 9×9-inch square baking pan with parchment paper.
In a large bowl, beat together softened butter and powdered sugar or stevia until light and fluffy, about 3 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, alternating with milk, and mix until smooth and well combined.
Gently fold in fresh raspberries, being careful not to break them up too much. Pour batter into prepared baking pan and spread evenly.
Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Leave the sponge cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
For the icing: Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over a low heat until it is just barely simmering, then pour it over the white chocolate. Leave for 1-2 minutes, then stir until smooth and the chocolate has completely melted.
Once the sponge cake has cooled completely, pour the white chocolate mixture over the top of the cake, spreading it evenly with a spatula.
Place the fresh/frozen raspberries on top, gently pressing them into the white chocolate to help them stick.
Leave the white chocolate to set for 30 minutes to an hour before cutting into squares. Serve and enjoy your white chocolate and raspberry cake!
Enyoj!!
