Celina Rodríguez G

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Celina Rodríguez G

White Chocolate Cake with Raspberries

Name: White Chocolate Cake with Raspberries
Prep time: 25 min
Cook time: 25 min
Yield: 15
Cuisine: Americana
Ingredients: 150 grams butter, at room temperature; 1 can condensed milk, (for the base); 2 eggs; 3 1/2 cups wheat flour; 1 tablespoon baking soda; 1 can condensed milk, (for the filling); 184 grams White chocolate, in pieces; 1 cup raspberry, washed and disinfected ***

25 mins

Half

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Celina Rodríguez G

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This cake can be prepared for that person who has always said that he does not like white chocolate, when he tastes this he will love this type of chocolate, I recommend it; P

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Ingredients

15 portions

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150 grams butter, at room temperature
1 can condensed milk, (for the base)
2 eggs
3 1/2 cups wheat flour
1 tablespoon baking soda
1 can condensed milk, (for the filling)
184 grams White chocolate, in pieces
1 cup raspberry, washed and disinfected ***

Preparation

FOR THE BASE: Beat the butter until acremar, add the condensed milk and the yolks, mix until completely integrated. Add the flour and mix. Add the previously sifted flour with the powder to cook until it has a smooth dough. Turn it over to a floured table and knead lightly.

Spread with the help of a rolling pin, cover the molds for previously greased tarts, cut the edges and bake for 25 to 35 minutes. Reserve.

FOR FILLING: In a bowl, mix the other condensed milk with the chocolate. Heat in the microwave at intervals of 30 seconds moving between each interval. Repeat the procedure until the chocolate melts completely.

Pour the filling on the base for tartlets, decorate with raspberries and refrigerate for 1 hour or until set completely. *