White Chocolate Raspberry Cake is the most delicious homemade cake with raspberries, white chocolate, and meringue crust.

This easy step-by-step recipe will show you how to make a stunning cake, easily and without much hassle.

This cake turns out so elegant and delicious!

Delight your loved ones with a fabulous raspberry cake that you simply cannot tear yourself away from!

VIDEO

STEPS

Recipe

This White Chocolate Raspberry Cake is light, elegant, and bursting with flavor.

The juicy raspberries and creamy white chocolate create a divine combination of flavors and aromas.

And the airy meringue crust perfectly complements the velvety texture of the cream filling.

To add the finishing touch, garnish this amazing dessert with fresh raspberries and delicate white chocolate curls!

It’s so good, you’ll be licking your fingers!

Wondering how to easily and beautifully decorate a cake with raspberries?

It’s simple!

Just arrange the whole berries on top and sprinkle some white chocolate curls.

The pleasant pink tint of the cake beautifully harmonizes with the vibrant color of the raspberries and the pure whiteness of the chocolate.

But what truly sets this cake apart is the incredibly crispy meringue.

This amazing crust pairs wonderfully with the creamy sweetness of the raspberry and chocolate filling.

Each slice of this delicate White Chocolate Raspberry Cake is a delightful play of contrasts.

The pink and snow-white cake with the pearl-like meringue, and the vibrant raspberries.

And let’s not forget about the magical creamy filling, which comes in two irresistible variations: raspberry puree and white chocolate.

With just a little effort, you’ll create a fabulous dessert that will surely surprise your family and friends.

It’s a true delicacy that tastes as good as it looks!

White Chocolate Raspberry Cake – VIDEO RECIPE

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how to cook White Chocolate Raspberry Cake?

STEP 1

To start, preheat your oven to 100°C (210⁰F). Grab a medium bowl and add in some room temperature egg whites. Sprinkle in a pinch of salt and grab your mixer. Beat those whites until they become nice and fluffy.

TIPS: For better results when whipping egg whites, make sure to use clean, dry, and grease-free dishes. Glass or metal bowls work best, as plastic is not easy to degrease.

TIPS: Remember to take the eggs out of the refrigerator in advance so that the egg whites can reach room temperature. Cold egg whites don’t whip well.

STEP 2

Now, it’s time to add some lemon juice to the mix. Pour it right into the whipped whites. Next, grab your sugar and add it in one tablespoon at a time, making sure to beat for a few seconds between each addition. Keep beating with the mixer until you see those stiff peaks form.

TIPS: To achieve a thick and shiny meringue, add sugar slowly. This will help increase its volume.

STEP 3

Grab a 24 cm springform pan and line it with parchment paper. Pour your whipped white mixture into the pan and use a spatula to level out the top.

TIPS: If you don’t have a springform pan, don’t worry! There are 4 alternative ways to replace it when baking.

STEP 4

Now, pop that pan with the whipped white mixture into your preheated oven at 100°C (210⁰F) and let it bake for 2-3 hours. While that’s happening, let’s move on to the next steps.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 5

Take a small bowl and pour in some gelatin. Add in some room temperature water and let it sit for about 10-15 minutes to swell up.

TIPS: When it comes to gelatin, regular gelatin can easily be swapped out for instant gelatin. No need to soak it beforehand. Save yourself some time and hassle!

STEP 6

In another medium bowl, toss in some raspberries and grab an immersion blender. Blend those berries until they become nice and smooth.

TIPS: Don’t own an immersion blender but still want to make a delicious raspberry puree? No problem! A food processor, chopper, or even a meat grinder can do the trick. The possibilities are endless!

TIPS: If you don’t have fresh raspberries on hand, frozen ones can be a great substitute.

STEP 7

In yet another medium bowl, crack in some egg yolks and add in some sugar. Pour in some grape juice and give it a good mix.

TIPS: Any clarified juice, such as apple juice without pulp, can be used as a replacement for grape juice.

STEP 8

Now, place your bowl with the egg mixture over a pan of simmering water. Cook it over medium heat for about 20 minutes, stirring occasionally, until it thickens up. Once it’s nice and thick, remove it from the heat.

TIPS: To properly create a water bath (a pan of simmering water), place the bowl on a saucepan with gently simmering water. Make sure the bottom of the bowl doesn’t touch the water.

STEP 9

Remember, that you soaked the gelatin in water? It’s time to add it to the hot mixture. Let it cool a bit.

STEP 10

Next, pour the chilled cream into a bowl and use a mixer to beat it until soft peaks form.

TIPS: For successful cream whipping, make sure it is chilled and has a high fat content of at least 33%.

STEP 11

Gently mix the egg-gelatin mixture into the whipped cream.

STEP 12

Divide the filling into two parts and carefully mix melted white chocolate into one part and raspberry puree into the other.

STEP 13

Take a 24cm springform pan and place the meringue base in it. Layer the chocolate filling on top, followed by the raspberry filling. Lightly mix both fillings together.

STEP 14

Arrange half of the raspberries on top of the filling.

STEP 15

Put the cake in the freezer for 3-4 hours until it’s completely frozen.

TIPS: It’s incredibly convenient to prepare this cake ahead of time and let it harden overnight in the freezer.

STEP 16

Remove the frozen cake from the springform pan.

TIPS: To easily remove the cake from the baking tin, run a knife along the edge to separate it first.

STEP 17

To finish, decorate the cake with the remaining raspberries and white chocolate curls. Let it come to room temperature before serving.

STEP 18

Cut White Chocolate Raspberry Cake into equal pieces and enjoy it with a cup of tea. Bon appétit!

TIPS: For easier slicing, slightly defrost the cake in advance. Bring it to room temperature before serving.

White Chocolate Raspberry Cake

Ingredients:

for the meringue crust

Egg whites – 3 pcs. (90 g)
Sugar – 1 cup (200 g)
Lemon juice – 1 tsp. (5 g)
Salt – 1/8 tsp. (1 pinch)

for the filling

Gelatin – 1 tbsp. (10 g)
Water – 1/5 cup (50 g)
Egg yolks – 5 pcs. (100 g)
Sugar – 1/2 cup (100 g)
Raspberries – 1/2 container (250 g)
Melted white chocolate – 1 bar (90 g)
Grape juice – 2/5 cup (100 g)
Cream 33% – 1 3/5 cup (400 g)

additionally

White chocolate curls
Raspberries

Cooking steps:

Meringue crust

Place room temperature egg whites in a medium bowl, add salt, and beat with a mixer until fluffy.
Pour lemon juice into the whipped whites. Then add sugar 1 tbsp at a time, beating for a few seconds between each addition. Continue beating with the mixer until stiff peaks form.
Place the whipped white mixture in a 24 cm springform pan lined with parchment paper. Level the top with a spatula. Bake in an oven preheated to 100°C (210⁰F) for 2-3 hours.

Filling

Pour gelatin into a small bowl, add water at room temperature, leave for 10-15 minutes to swell.
Place raspberries in a medium bowl and blend with an immersion blender until smooth.
Then, place egg yolks in a medium bowl, add sugar, pour in grape juice, mix thoroughly. Place the bowl over a pan of simmering water. Cook the egg mixture for 20 minutes over medium heat until thickened, stirring occasionally. Remove from heat.
Add gelatin, previously soaked in water, into the resulting hot egg mixture and mix. Cool slightly.
Pour the chilled cream into a medium bowl and beat with a mixer until soft peaks form. Place the egg-gelatin mixture into the whipped cream and mix gently.
Divide the resulting filling into two parts. Add melted white chocolate to one part, raspberry puree to the other, mix carefully.

Assembly

Lay the meringue base iat the bottom of a 24 cm springform pan. Carefully pour the chocolate filling on top of the meringue, then the raspberry filling. Lightly mix both fillings together.
Arange half the raspberries on top of the filling.
Place the cake in the freezer for 3-4 hours until completely frozen.
Decorate the finished cake with raspberries and white chocolate curls. Bring to room temperature before serving.