You Are Here: Home » Different dishes » Dessert » Cake with raspberry and white chocolate from Irina Chadeevoy

Cake with raspberry and white chocolate from Irina Chadeevoy

Posted date : 01.02.2016 In Dessert, Different dishes

Hello, dear readers! Today I want to share with you a delicious flavored cake with raspberries and white chocolate from Irina Chadeevoy. The classic almond shortbread dough is added, which gives a great test crispness and flavor, and does not swell the dough during baking without load. I’ve not waited for fresh raspberries and frozen baked pie, get a great taste, but with a fresh raspberry pie in the section would look just perfect. By the way, a few days later he came to see me a bucket of fresh raspberries from the country, that’s really the law of meanness! I’m a big fan of white chocolate, and I want to note that the raspberries and white chocolate — a combination of the divine, which is unlikely to be indifferent to the real sweet tooth. Many thanks to Irene for the recipe, I’m thrilled!

Ingredients

Dough:

100 g ground almonds

100 g flour

100 g butter

50 g sugar

1 egg

half of 1 vanilla pod (seed)

Filling:

200 g white chocolate

250 g raspberries

4 egg yolks

300 g cream (10 — 20%)

half of 1 vanilla pod (seed)

Note

1. To prepare the dough add up to combine the cold butter, cut into cubes, flour, almonds and sugar, crushed, add the egg and knead the dough. Roll out and spread in the form, go to the fridge for half an hour.

2. prick the dough with a fork and send in a preheated 200 degree oven for 25 minutes. To prepare the stuffing chocolate break in pieces, and pour warm up the cream to the chocolate, stir until smooth.

3. The warm mixture add the egg yolks, stir. On the cake Put the raspberries (put off a few berries for decoration). Fill it with a mixture of chocolate cake and send in the oven for 35 minutes at 160 degrees. The surface of the filling must fully grasp. Cooled cake, decorate with raspberries and serve.

Translated by site: chocolate-kiss.ru