Creamiest White Chocolate Raspberry Cake: A Divine Dessert Delight

Creamiest White Chocolate Raspberry Cake: A Divine Dessert Delight

This creamiest white chocolate and raspberry cake features a unique, light semolina base, complemented by fresh raspberry cream and a luxurious layer of vanilla cream, all topped with a smooth white chocolate ganache. This cake is not only a feast for the eyes but also for the palate, with its blend of creamy textures and vibrant flavors. It's the perfect dessert for those who enjoy the delicious pairing of fruit and chocolate in a wonderfully creamy texture.


Why you'll love it: The cake stands out for its delicious combination of textures, from the soft semolina base to the velvety creams and the rich ganache filling. The tartness of the raspberries beautifully offsets the sweetness of the white chocolate, making each bite perfectly balanced and totally irresistible. This is a great choice for anyone looking for a dessert that is both sophisticated and satisfying.

Perfect occasion: This white chocolate and raspberry cake is ideal for celebrations such as birthdays, anniversaries or any other festive gathering. It is also perfect for spring and summer events, when the desire for lighter, fruit-based desserts becomes predominant. This cake makes a great centerpiece for afternoon tea or as a special treat to enjoy with family and friends at weekend get-togethers.

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Decorating Tips:

  • Garnish the top with fresh raspberries and mint leaves to add a touch of elegance and freshness.
  • Sprinkle some crushed pistachios or almond slivers around the edges for a nutty contrast and a pop of color.
  • A light dusting of powdered sugar or edible flowers can also enhance the aesthetic appeal, making the cake even more inviting.
  • For an extra touch of indulgence, pour a drizzle of melted white chocolate in a decorative pattern over the ganache before it sets.

Ingredients: Base:

  • 500 ml of milk
  • 100 g of sugar
  • 100 g of semolina

Raspberry Cream:

  • 250 g raspberries
  • 3 tablespoons of water
  • 3 tablespoons of sugar
  • 1 sachet of vanilla sugar
  • 2 tablespoons cornstarch

White cream:

  • 500 ml of milk
  • 5 tablespoons of sugar
  • 2 packets of vanilla pudding mix
  • 75g butter or margarine
  • 100g whipped cream

White Ganache:

  • 70 ml whipped cream
  • 150 g of white chocolate


  1. For the base: Cook the milk, sugar and semolina for a few minutes until thickened. Pour into a 20 or 23 cm cake tin lined with baking paper. Smooth and let cool.
  2. For the raspberry cream: Combine raspberries, water, sugar, vanilla sugar and cornstarch in a saucepan. Cook over medium heat for about 8 to 10 minutes until thickened. Pour onto the cooled semolina base.
  3. For the white cream: Mix cold milk, sugar and pudding mix until smooth. Cook until thickened. Cover with plastic wrap directly on the surface to prevent a skin from forming and let cool. Whisk room temperature butter or margarine, then mix into cooled pudding. Finally, add the whipped cream. Spread this cream over the raspberry layer.
  4. For the Ganache: Melt the white chocolate in the whipped cream, let it cool slightly, then pour it over the top layer of the cake.
  5. Coldness: Refrigerate the cake for at least 3 hours before serving.

Enjoy this creamy and luxurious white chocolate and raspberry cake, a dessert that is sure to delight and impress with its exquisite flavors and textures!

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