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White Chocolate Raspberry Gateau
Friday, 28 September 2012

Hi everyone!! Today, I will be sharing this recipe with you. I made it for my boyfriend and his family and they certainly loved it! Although it is a lot of work and probably is one of the most challenging cakes I have ever baked. The tricky (and messy) part is making the solid chocolate wall that goes around the edges of the cake.

For the sponge layers:
  • 4 medium eggs
  • 125g caster sugar
  • 75g plain flour, sifted
  • 25g cornflour, sifted
For the white chocolate raspberry mousse:
  • 3 gelatine leaves
  • 450g raspberries
  • 175g white chocolate
  • 200g plain fromage frais
  • 2 medium egg whites
  • 25g caster sugar
To assemble:
  • 4 tbsp raspberry or orange liqueur
  • 200ml double cream
  • 225g white chocolate
  • Fresh raspberries to decorate
  1. Preheat oven to Gas Mark 5. Oil and line 2 x 23cm/9 inch cake tins.
  2. To make the sponge layers, whisk the eggs and sugar until thick and creamy and the whisk leaves a trail in the mixture. Fold in the sifted flour and cornflour, then divide between the tins. Bake in the preheated oven for 12-15 minutes or until risen and firm. Cool in the tins, then turn out onto wire racks.
  3. For the mousse, place the gelatine with 4 tablespoons of cold water in a dish and leave to soften for 5 minutes. Puree half the raspberries, press through a sieve, then heat until nearly boiling. Squeeze out excess water from the gelatine, add to the puree and stir until dissolved. Reserve.
  4. Melt the white chocolate in a bowl set over a saucepan of simmering water. Leave to cool, then stir in the fromage frais and puree. Whisk the egg whites until stiff and whisk in the sugar. Fold into the raspberry mixture with the rest of the raspberries.
  5. Line the sides of a 23cm/9 inch springform tin with a non-stick baking parchment. Place 1 layer of sponge in the base and sprinkle with half the liqueur. Pour in the raspberry mousse mixture and top with the second sponge. Brush with the remaining liqueur. Press down and chill in the refrigerator for at least 4 hours.
  6. Unmould onto a plate. Cut a strip of double thickness non-stick baking parchment to fit around the cake and stand 1cm higher. Melt the white chocolate and spread thickly onto the parchment (Note: this could get very sticky and messy). Leave until just setting. Wrap around the cake and freeze for 15 minutes. Peel away the parchment.
  7. Whip the cream until thick and spread over the top. Decorate with raspberries.

It is a lot of work and it does require a lot of ingredients. But it was worth it and it makes a wonderful celebration cake. The mousse and the sponge complement each other creating a light, sweet and refreshing taste. For that extra wow, I decorated it with a ribbon tied around the cake.


Hii!!! I'm Anna. A 21 year old Media student in London with a baking obsession. I like to make cakes, desserts or any kinds of sweet things and blog about them!

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