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Recipe of Raspberry and White Chocolate Cake
Recipe

Raspberry and White Chocolate Cake

1 h
Not so easy
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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!

Ingredients

8 servings
  • 1 1/4 cups of nut ground
  • 1 bar of Butter
  • 3 spoonfuls of sugar
  • 1 1/2 cups of flour
  • 1 teaspoonful of Orange zest
  • 1 egg smoothie
  • 3 cups of raspberry
  • 16 ounces of White chocolate chopped
  • 1/2 Cup of whipping cream
  • 1/2 Cup of whipping cream
  • 1 teaspoonful of 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.
    Calories
    859
    kcal
    43%
    Carbohydrates
    96.3
    g
    32%
    Proteins
    19.2
    g
    38%
    Lipids
    48.6
    g
    75%
    Fiber
    12.5
    g
    25%
    Sugar
    46.1
    g
    51%
    Cholesterol
    80.8
    mg
    27%
    Esha
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