Raspberry Vanilla Cake

Ingredients

• 200 g Unsalted Butter (cut into cubes, room temperature)
• 200 g White Chocolate (chopped for melting)
• 4 Eggs (large, at room temperature)
• 200 g Granulated Sugar
• 150 g All-Purpose Flour (sifted)
• 1 tsp Salt
• 1 tsp Lemon Zest (freshly grated)
• 50 g White Chocolate (chopped, folded into batter)
• 150 g Frozen Raspberries (do not thaw before baking)
• 150 g White Chocolate (for crunch layer, melted)
• 100 g Biscoff Cream (spreadable cookie butter)
• 1 Vanilla Bean (seeds scraped, pod saved for later)
• 1 pinch Salt
• 200 g White Chocolate (for raspberry ganache, melted)
• 150 ml Heavy Cream (for ganache)
• 100 ml Raspberry Puree (fresh or frozen then blended)
• 6 Egg Yolks (large)
• 40 g Cornstarch
• 120 g Granulated Sugar
• 500 ml Whole Milk
• 1 Vanilla Bean (pod and seeds)
• 50 g Unsalted Butter (softened)
• 4 g Gelatin Sheets (soaked in cold water 5 min)
• 200 ml Heavy Cream (for pastry cream enrichment)
• 300 g Frozen Raspberries (for marmalade)
• 150 g Granulated Sugar
• 1 tsp Vanilla Paste
• 5 g Pectin (mixed with a little sugar before adding)
• 4 g Gelatin Sheets (soaked)
• 150 g White Chocolate (for mousse, melted)
• 200 ml Heavy Cream
• 150 ml Raspberry Puree
• 1 Vanilla Bean (seeds only)
• 4 g Gelatin Sheets (soaked)
• 200 g White Chocolate (for mirror glaze, chopped)
• 5 g Gelatin Sheets (soaked in cold water)
• 100 ml Glucose Syrup
• 80 g Granulated Sugar
• 50 ml Water
• 100 ml Heavy Cream
• 1 tsp Pink Food Coloring Paste (gel‑based for mirror glaze)
• 30 g Edible Flowers (mixed pink and white, safety sealed)

Instructions

1. Prepare White‑Chocolate Raspberry Blondie Base

   Melt butter in a saucepan over low heat, then add white chocolate and stir until smooth. In a separate bowl whisk eggs, sugar, flour, and salt until light and airy. Fold the melted butter‑chocolate mixture and lemon zest into the dry ingredients, then stir in chopped white chocolate and frozen raspberries. Pour batter into a greased pastry ring.

   Time: PT13M

2. Bake Blondie Base

   Bake in a pre‑heated oven at 180°C for 22‑27 minutes, until the top is golden and a skewer inserted in the centre comes out clean.

   Time: PT25M

   Temperature: 180°C

3. Cool and Chill Base

   Allow the cake to cool completely in the ring, level the surface with a glass, then refrigerate while preparing the next layer.

   Time: PT15M

4. Make Vanilla Crunch Layer

   Scrape seeds from a vanilla bean. Melt white chocolate, remove from heat and stir in Biscoff cream, vanilla seeds, and a pinch of salt until smooth. Spread evenly over the chilled blondie, level with a spoon, and place the cake in the freezer to set.

   Time: PT10M

5. Set Crunch Layer

   Freeze for 30 minutes until firm.

   Time: PT30M

6. Prepare Raspberry Ganache

   Melt white chocolate in a bowl. Heat heavy cream and raspberry puree in a saucepan just below boiling, then pour over the melted chocolate while stirring. Blend with an immersion hand blender until silky.

   Time: PT10M

7. Set Ganache Layer

   Pour the ganache over the frozen crunch layer, spreading evenly. Return to freezer to set.

   Time: PT30M

8. Make Pastry Cream

   Whisk egg yolks, cornstarch, and sugar in a bowl. Heat milk with vanilla pod and seeds to a boil, then slowly pour the hot milk over the egg mixture while whisking. Return to saucepan and cook, whisking constantly, until thickened. Strain, then whisk in softened butter and softened gelatin sheets. Cool to lukewarm, then fold in heavy cream and whisk to a smooth consistency.

   Time: PT38M

9. Set Pastry Cream Layer

   Spread the pastry cream over the ganache, smooth the surface, and freeze for 30 minutes.

   Time: PT30M

10. Prepare Raspberry Marmalade

    Combine frozen raspberries, sugar, and vanilla paste in a saucepan; cook until raspberries are tender. Stir in pectin mixed with a little sugar and bring to a boil. Remove from heat, add soaked gelatin sheets, and stir well.

    Time: PT23M

11. Cool and Set Marmalade

    Allow marmalade to cool to room temperature, then spread over the set pastry cream. Freeze the cake overnight (minimum 12 hours).

    Time: PT15M

12. Make Raspberry‑Vanilla Mousse

    Melt white chocolate. Heat heavy cream, raspberry puree, and vanilla seeds to just below boiling, then stir in soaked gelatin sheets. Pour the hot mixture over the melted chocolate and stir until fully incorporated. Cool to room temperature, then whip additional heavy cream to soft peaks and fold into the chocolate‑raspberry mixture. Pour into a silicone mold lined with acetate sheet and place on top of the frozen cake, mousse side down.

    Time: PT35M

13. Set Mousse Layer

    Freeze the assembled cake with mousse for another overnight period (minimum 12 hours).

    Time: PT0M

14. Prepare Mirror Glaze

    Chop white chocolate and place in a tall jug. Soak gelatin sheets in cold water. In a saucepan heat glucose syrup, sugar, water, and heavy cream to a boil, then whisk in the soaked gelatin. Pour the hot syrup over the chopped chocolate and blend with an immersion hand blender until smooth. Add pink food‑coloring paste and blend again.

    Time: PT25M

15. Cool Glaze

    Allow the glaze to cool to 34‑35°C (93‑95°F).

    Time: PT10M

    Temperature: 34-35°C

16. Final Assembly and Decoration

    Place the fully frozen cake on a cooling rack. Spray half of the top with white velvet spray. Pour the pink mirror glaze over the other half, allowing it to flow smoothly. Decorate the centre with sealed edible pink and white flowers for a floral finish.

    Time: PT9M

Nutrition Facts

Calories

350

Protein

4g

Carbohydrates

45g

Fat

18g

Fiber

3g