Raspberry and White Chocolate Tray Cake
Ingredients:
For the cake:
– softened unsalted butter
– granulated sugar
– eggs
– vanilla extract
– all-purpose flour
– baking powder
– salt
– fresh raspberries
– white chocolate, finely chopped
For the white chocolate – Ganache:
– White chocolate, chopped
– Cream
Raspberry and White Chocolate Tray Cake
Directions:
1. Preheat oven to 350°F (175°C). Grease and line a 9 x 13-inch baking sheet with parchment paper. Leave some excess on the sides for easier removal.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, stirring, followed by the vanilla extract.
4. In a separate bowl, mix together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients and stir until well combined.
6. Carefully mix in the fresh raspberries and chopped white chocolate.
7. Pour the batter onto the prepared baking tray and spread it out evenly.
8. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove the cake from the oven and let it cool completely on the baking sheet.
For white chocolate ganache:
1. Add the chopped white chocolate and fresh cream to a heat-resistant bowl and mix together.
2. Heat the mixture in the microwave, stirring every 30 seconds, until the chocolate is melted and the mixture is smooth and creamy.
3. Allow the ganache to cool slightly before pouring over the cooled cake.
Assembly:
1. Once the cake has cooled, pour the white chocolate ganache on top.
2. Decorate the cake with fresh raspberries.
3. Wait until the ganache has set, then cut the cake into squares.
4. Enjoy the irresistible combination of raspberry and white chocolate flavors