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Elda Benassini

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Recipe of Raspberry and White Chocolate Cake
Recipe

Raspberry and White Chocolate Cake

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Fruit tarts are a delicious dessert, in this recipe the cake is filled with a mixture of white chocolate and stuffed with raspberries, a delicacy!
Learn more about Elda Benassini

Ingredients

8 portions
  • 1 1/4 cups walnut, ground
  • 1 bar butter
  • 3 tablespoons sugar
  • 1 1/2 cups flour
  • 1 teaspoon Orange zest
  • 1 egg, smoothie
  • 3 cups raspberry
  • 16 ounces White chocolate, chopped
  • 1/2 cups whipping cream
  • 1/2 cups whipping cream
  • 1 teaspoon sugar

Preparation

Preheat the oven to 200 centigrade.
In a bowl, stir the ground walnut, sugar, flour, orange zest and a butter stick. Add the egg and put in an 11-inch cake pan. Squeeze the dough with your fingers so that it covers the bottom and sides. Put a waxed paper and put beans on top (this is to avoid losing the shape of the cake).
Bake the cake for 35 minutes or until lightly browned. Remove the waxed paper and the beans.
Pass the cake to a platter and put 2 and a half cups of the raspberries.
Put the white chocolate in a bain-marie, add the cream, 1 teaspoon of sugar and the ½ stick of butter. Stir everything very well so that the chocolate is dissolved. Put the raspberries on top and cool the cake. Put the rest of the raspberries on top and serve at room temperature.

TIPS

You can also substitute the pie dough for a recipe from the Paste Sucre for Cakes that is in kiwilimon.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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