1/1 Photo of White Chocolate Raspberry Fantasy Cake
24 hrs 40 mins
Elegant and beautiful. Adapted from Better Homes and Gardens 1994. You may also use strawberries in place of the raspberries.
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- 4 large eggs, divided
- 1 3/4 cups all-purpose flour
- 1 tablespoon lemon zest, finely shredded
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 ounces good quality white chocolate, chopped (such as Lindt)
- 3/4 cup half-and-half
- 1/3 cup margarine or 1/3 cup unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 cup fresh raspberries or 1 cup sliced strawberry
- 3 tablespoons raspberry liqueur or 3 tablespoons raspberry extract
- 1/3 cup seedless raspberry jam or 1/3 cup strawberry jam, at room temperature
- 1/4 cup powdered sugar, to dust
- 1/2 cup fresh raspberry, for garnishing
- 4 ounces good quality white chocolate, chopped (such as Lindt)
- 1 1/2 cups heavy cream
- 1 tablespoon cold water
- 1/2 teaspoon plain gelatin powder (such as Knox)
- 3 tablespoons granulated sugar
White Chocolate Curls
- 4 -6 ounces white chocolate, at room temperature
- 1CAKE:Separate eggs and place egg whites into a large mixing bowl and set aside; place yolks into a small bowl and set aside.
- 2Combine flour, lemon zest, baking powder, and salt; set aside.
- 3Melt the 3 ounces chopped white chocolate with 1/4 cup of the half n half in a small pan over very low heat, stirring constantly, until the chocolate begins to melt- immediately remove from heat and stir until smooth.
- 4Stir remaining half-and-half into the chocolate and let cool.
- 5Cream margarine or butter with granulated sugar on high speed until soft and fluffy.
- 6Beat in vanilla.
- 7Add egg yolks, one at a time, beating well after adding each.
- 8Alternately add the flour mixture and the chocolate mixture, beating on medium-low speed after each addition, just enough to combine (don't over beat).
- 9Beat egg whites using clean beaters on high speed until stiff peaks form (this may take some time).
- 10Gently fold the egg whites into the batter, then spread into 2 greased and floured 8" round baking pans.
- 11Bake in a preheated 350°F oven for 25-30 minutes or until a toothpick inserted in the center tests clean.
- 12Let cake cool in pans on a wire rack for 10 minutes, then remove from pans and let cool completely.
- 13In a small bowl, combine 1 cup of the berries and raspberry liqueur or extract, place covered in fridge until needed.
- 14CURLS: Using a veggie peeler, carefully drag the peeler across the broad surface of the bar of white chocolate over sheets of wax paper- curls of peeled chocolate will fall.
- 15Carefully arrange in a single layer in an airtight plastic container and chill (amount you make is up to you- you will want enough to completely cover the top of the cake at least).
- 17Have ready a chilled mixing bowl and chilled beaters.
- 18Combine 1/4 cup cream and the white chocolate in a small pan and heat over very low heat, stirring constantly, until starts to melt; remove from heat and keep stirring until smooth.
- 19Let cool completely.
- 20Have a small pan heating to a boil (just a few inches of water).
- 21Combine cold water and gelatin powder in a 1-cup glass measure and let stand 2 minutes.
- 22Place measuring cup into the boiling water (wear kitchen mitts) and heat and stir until gelatin is dissolved (or place in microwave for a few seconds until dissolved).
- 23Using the chilled bowl and beaters, whip the remaining 1 1/4 cups cream and sugar on medium speed, while gradually drizzling in the gelatin mixture.
- 24Beat until soft peaks form.
- 25Continue beating, while adding the cooled chocolate mixture, this time beating until stiff peaks form- do not over beat.
- 26Use immediately to frost cake.
- 27TO ASSEMBLE: Place 3 large squares of wax paper onto the cake plate, overlapping edges and letting sides hang over the plate (these will be pulled out later).
- 28Place one cake layer onto the wax paper.
- 29Set berry mixture into a strainer over a small bowl and let juices drain.
- 30Using a pastry brush, brush the liquid over the cake layer.
- 31Stir jam to soften and spread over the cake layer.
- 32Top with 1/3 of the frosting and spoon 1 cup of the berries on top.
- 33Place remaining cake layer on top and frost top and sides of cake with remaining frosting.
- 34Garnish with curls and gently pull out the wax paper sheets.
- 35Cover loosely with plastic wrap and chill up to 24 hours, if needed.
- 36Just before serving, sprinkle with remaining 1/2 cup plain berries and dust with powdered sugar.
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Nutritional Facts for White Chocolate Raspberry Fantasy Cake
Serving Size: 1 (194 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 595.3
- Calories from Fat 275
- Total Fat 30.5 g
- Saturated Fat 16.8 g
- Cholesterol 136.5 mg
- Sodium 248.3 mg
- Total Carbohydrate 73.7 g
- Dietary Fiber 2.0 g
- Sugars 51.3 g
- Protein 8.2 g
The following items or measurements are not included: