Creamy vanilla and raspberry cake with white chocolate ganache

This vanilla, raspberry and white chocolate cake combines the classic flavors of rich vanilla and tart raspberries with the sweetness of white chocolate in a layered delight. The cake starts with a crunchy biscuit base, followed by a creamy vanilla and coconut layer, a vibrant raspberry filling and topped with a smooth white chocolate ganache. Each layer complements the others, creating a symphony of flavors and textures that make this cake an irresistible treat.

Why you'll love this

This cake is a perfect blend of textures and flavors: crunchy, creamy, tangy, and sweet. The coconut in the vanilla cream adds a tropical touch that pairs beautifully with the raspberries and white chocolate. This dessert not only tastes exquisite, but it also looks beautiful, making it a spectacular addition to any table.

Perfect opportunity

Ideal for parties such as birthdays, holiday parties or any festive gathering. It is also perfect for seasonal events where bright flavours can really shine, or to impress guests at a dinner party.

Decorating Tips

• Garnish the top with fresh raspberries and shredded coconut for a natural, elegant look.
• Drizzle some melted white chocolate in a zigzag pattern over the ganache for added flair.
• Sprinkle with edible gold dust or pearls to add a touch of luxury to the presentation.

Recipe

Ingredients:

• For the base:
  • 300 g crushed biscuits
  • 130 g melted butter
  • 200 ml of milk
• For the vanilla cream:
  • 700 ml of milk
  • 2 sachets vanilla pudding
  • 100 g white chocolate
  • 120 g butter
  • 180 g coconut flakes
  • 80 g sugar
• For the raspberry filling:
  • 250 g raspberries (frozen, they can be used)
  • 4 tablespoons of sugar
  • 2 tablespoons cornstarch (dissolved in a little water)

• For the ganache:
  • 200 g white chocolate
  • 80 g whipping cream

Instructions:

1. Prepare the vanilla cream:
   • Dissolve the vanilla pudding powder and sugar in some of the 700ml milk. Add to the rest of the boiling milk and cook until the mixture thickens.
   • Stir in butter and white chocolate until melted and smooth. Cover with plastic wrap to prevent a crust from forming and set aside.
2. Make the base:
   • Mix the crushed biscuits with the melted butter and milk. Press firmly into a 24 cm diameter cake tin to form a compact layer. Reserve in the refrigerator.

3. Assemble the vanilla layer:
   • Stir the coconut into the slightly cooled vanilla cream. Spread evenly over the biscuit base and return to the refrigerator.
4. Prepare the raspberry filling:
   • Cook the raspberries with the sugar until they become a paste. Lightly crush them with a spoon, then add the dissolved cornstarch. Cook for another minute until the mixture thickens.
   • Spread the raspberry filling over the vanilla layer. Let cool in the refrigerator.
5. Prepare the ganache:
   • Mix white chocolate and whipped cream. Melt in microwave in intervals, stirring until smooth.
   • Pour the ganache over the hardened raspberry layer. Refrigerate for a few hours to set completely.

Enjoy this luxurious vanilla, raspberry and white chocolate cake, a dessert that is as delicious to look at as it is to eat!