- 250 g eggs
- 200 g granulated sugar
- 180 g all-purpose flour
- 8 g baking powder
- 120 g butter
- 100 ml whole milk
- 10 ml vanilla extract
- 300 g raspberries
- 20 ml lemon juice
- 80 g powdered sugar
- 300 g white chocolate
- 300 g cream cheese
- 250 ml heavy cream
- 50 g white chocolate curls
Preheat the oven to 180°C, grease a rectangular cake pan, and line the base with parchment paper, extending the paper for easier lifting after baking.
Beat the eggs and sugar until pale and voluminous, then add melted butter, milk, and vanilla gradually while mixing gently to preserve air during mixing.
Sift flour and baking powder together, fold them into the egg mixture, then spread the batter evenly in the prepared pan without overmixing the batter.
Bake for twenty five minutes until golden and springy, test the center with a skewer, then cool completely before removing the cake on a rack.
Warm the raspberries with lemon juice and half the powdered sugar, cook until slightly thickened, then cool the filling to room temperature before cake assembly.
Melt white chocolate gently, cool slightly, then beat with cream cheese and remaining powdered sugar until smooth, creamy, and suitable for spreading after proper chilling.
Slice the cake horizontally, spread raspberry filling between the layers, cover the top with white chocolate cream, and chill until firm enough for clean slicing.
Cut the chilled cake into neat squares, garnish with white chocolate curls and raspberries, then serve immediately for distinct layers, raspberry flavor, and balanced sweetness.
