Hi!
Creamy Raspberry and White Chocolate Cake.
Cream:
- 100 g white chocolate / SF
- 350 ml heavy cream
- 500g mascarpone / LF
- 2 tablespoons xylitol/ erythritol powder
Additionally
- Raspberry jam – I used a homemade recipe you can find here. or 200 g raspberries (fresh or frozen)
- 3/4 teaspoon potato starch
- 250g long sponge cakes / GF
- 100g sugar-free white chocolate / or any
- 80ml heavy cream
- few butter biscuits or oatmeal cookies / GF, SF
Instructions:
Mascarpone and cream – should be chilled, taken straight out of the fridge.In a small saucepan, heat 50ml of cream, remove from the heat and add finely chopped white chocolate. Mix until a uniform icing is formed. Set aside to cool (can be placed in the fridge for 20-30 minutes).
Mix 300ml of cream with mascarpone and xylitol powder (2 full spoons). When the cream starts to stiffen, add the cooled chocolate icing. Mix for a while until a stiff cream is formed. If it is not sweet enough for you, add a little more powdered sugar.
On the bottom of the cake tin, place oblong GF sponge cakes, first soaking each one in any milk of your choice (I used coconut milk). Then spread the cream and put in the fridge.
There are two ways to make the raspberry layer. The easier way is to heat 4-5 tablespoons of raspberry jam with 1 tablespoon of water in a small saucepan. Put it in the fridge for 15-20 minutes to cool completely.
The second way is to put raspberries (about 200 g – they can be fresh or thawed) in a small saucepan. Pour 2 tablespoons of water over them and cook for literally 2-3 minutes. Add about 3/4 teaspoon of potato starch to create the consistency of raspberry frużelina. Remove from the heat and set aside to cool. Put it in the fridge for 15-20 minutes.
Remember that the raspberry layer should actually be cooled down, or even cold, because if it is warm and you put it on the cream, it may dissolve.
Gently spread the raspberry mass on top of the cream (leave a little for decorating the top).Add a second layer of sponge cake and the remaining cream.
Heat the cream in a small saucepan. Remove from the heat and add the finely chopped white chocolate. Mix until a uniform glaze is formed. Set aside to cool for a moment. Pour the chocolate glaze over the top of the cake.
Using a spoon, we apply raspberry mass at equal intervals. With a skewer, we make a pattern – just drag it over all the dots. Sprinkle the edges with crushed cookies of your choice, I used coconut GF. Refrigerate, preferably overnight – and then serve.
Enjoy !
