Baking · Finnish

Easy raspberry and white chocolate cake

Name: Easy raspberry and white chocolate cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 servings
Cuisine: Finnish
Ingredients: 200 g Valio butter; 4 eggs; 3 dl sugar; 6 dl wheat flour; 1 tbsp vanilla sugar; 2 tsp baking powder; 2 dl Valio milk; 100 g white chocolate; 250 g raspberries; 15 g freeze-dried raspberries; 2 tub Valio Keittiön vanilla frosting (380 g each); edible flowers

This raspberry and white chocolate sheet cake is easy to make. Fresh raspberries pressed into the batter bring a lovely tartness alongside the white chocolate, and a beautiful raspberry-flavored vanilla frosting finishes the cake. A perfect treat for summer celebrations.

Smarrig Kitchen6mo

Machine-translated, original language: Suomi.

Prep 20 min Cook 30 minTotal 50 minInspired by valio.fi

Method

1
Melt the butter and leave to cool.
2
Whip the room-temperature eggs and sugar until light and fluffy.
3
Combine the wheat flour, vanilla sugar, and baking powder. Stir the dry ingredients into the egg foam, alternating with the melted butter and milk.
4
Pour the batter into a baking dish (about 22x32 cm). Chop the white chocolate into small cubes with a knife. Press the raspberries into the batter and sprinkle the white chocolate pieces on top.
5
Bake the cake in a 200 °C oven for 20–25 minutes, or until done. Allow to cool.
6
Crush the freeze-dried raspberries and mix into the frosting. You can save some raspberries for decorating the cake.
7
Spread the frosting casually over the surface of the cake. Decorate with edible flowers.

Sweet pastries Brunch Get-together Midsummer Summer parties Spring