Mary Berry White Chocolate and Raspberry Cake Recipe

Dive into the delightful world of baking with Mary Berry's White Chocolate and Raspberry Cake, a perfect treat that combines the sweetness of white chocolate with the tartness of raspberries for a truly irresistible dessert. This cake is not only a testament to Mary Berry's expertise in creating mouthwatering treats but also a fantastic option for those special occasions or simply to enjoy a slice of decadence any day of the week.

Mary Berry’s White Chocolate and Raspberry Cake: A Brief Overview

Mary Berry, a renowned figure in the baking world, known for her role in "The Great British Bake Off," offers a recipe that is as delightful to the palate as it is to the eye. Her White Chocolate and Raspberry Cake is a symphony of flavors, featuring the creamy richness of white chocolate perfectly balanced by the fresh zing of raspberries.

Cultural or Historical Context

This cake, like many of Mary Berry's creations, is deeply rooted in British baking traditions, reflecting a love for rich, comforting desserts. White chocolate and raspberry are a classic combination, popular for their complementary flavors. Mary Berry brings this duo to life in a cake that's both elegant and delicious, making it a favorite for various occasions, from afternoon teas to celebratory events.

Ingredients List

For a sumptuous cake that serves around 16 or more, you'll need the following:

• For the Cake:
  • Butter or baking spread (500g), softened and unsalted
  • Caster sugar (500g)
  • Vanilla extract (2 tsp)
  • Large eggs (9)
  • Self-raising flour (500g)
  • Fresh raspberries (300g)
  • White chocolate chips (150g)
• For the Buttercream:
  • Butter (350g), softened and unsalted
  • Icing sugar (700g)
  • White chocolate (175g), melted
  • Milk (2 tbsp)
• For Filling and Decoration:
  • Raspberry jam (100g)
  • Fresh raspberries (16)
  • Freeze-dried raspberries (2 tbsp)
  • White chocolate curls or grated white chocolate for garnish

Preparation Instructions

1. Preparation: Begin by preheating your oven and preparing your cake tins. The cake batter involves creaming together the butter and sugar until fluffy, then gradually adding eggs and vanilla extract. After incorporating the flour, fold in the raspberries and white chocolate chips gently.
2. Baking: Pour the mixture into the tins and bake until a skewer comes out clean. Let the cakes cool completely before assembling.
3. Buttercream and Assembly: Whip up the buttercream by first mixing the butter, then gradually adding icing sugar and melted white chocolate. Assemble the cake layers with buttercream and raspberry jam, finishing with a decorative touch of fresh raspberries and white chocolate curls.

Storage and Reheating

This cake is best enjoyed fresh but can be stored in an airtight container in a cool place for up to 3 days. While reheating isn't generally recommended for cakes, you can bring it to room temperature if it has been stored in the fridge.

Nutritional Information

Each serving is rich in flavor and calories, reflecting the generous amounts of butter, sugar, and chocolate used in the recipe. For detailed nutritional values, consider the specific ingredients and serving size.

Frequently Asked Questions

• Can I use frozen raspberries? Fresh raspberries are recommended to avoid excess moisture that can make the cake soggy.
• Can I make this cake in advance? Yes, the cake can be baked a day ahead, but for best results, assemble it with the buttercream and decorations on the day of serving.

Mary Berry's White Chocolate and Raspberry Cake is not just a dessert; it's an experience, offering a slice of British baking at its best. Perfect for any occasion, this cake promises to be a crowd-pleaser that beckons you back for one more slice.

For more detailed instructions and tips, Mary Berry's recipes can be found in her cookbooks and on cooking websites dedicated to her culinary art.