Raspberry love cake
This delicious biscuit fulfills everyone’s cake dream by combining raspberries and white chocolate. The melted chocolate and raspberries combine perfectly and create a delicious taste experience.
What you need to make raspberry love cake:
- 250 g FunCakes Mix for Sponge Cake
- 125 g FunCakes Mix for Buttercream
- FunCakes Flavour Paste -Raspberry-
- 500 g FunCakes Flavoured Fondant -Raspberry-
- 70 g FunCakes Chocolate Melts -White-
- Fresh raspberries
- Fresh lime
- FunCakes Decorating Bags
- FunCakes Magic Roll-Out Powder
- FunCakes Bake Release Spray
- Wilton Decorator Preferred Deep Round Pan Ø 20 x 7,5 cm
- Wilton -Wide Glide- Rolling Pin
- Wilton Cake Leveler
Preheat the oven to 175°C (convection oven 160°C).
Prepare 250 grams of FunCakes Mix for Sponge Cake as indicated on the package. Grease the baking pan using a baking spray and fill with the batter. Bake the sponge cake in the middle of the preheated oven in 30 – 35 minutes.
Prepare 125 grams of FunCakes Mix for Buttercream as indicated on the package. Divide the buttercream into two portions, a bigger and a smaller one. Add raspberry flavour paste to the small portion. For the bigger portion, melt 40 grams of chocolate melts at maximum power (± 800 W) in the microwave. To evenly spread the temperature, remove the chocolate every 15 – 20 seconds and stir well. Stop heating when the chocolate is almost completely melted (small bits of chocolate can still be seen). Keep stirring until the chocolate is dissolved. Whisk the melted chocolate through the buttercream.
Cut the cake twice using a cake leveler. Fill one layer using the raspberry buttercream and the other layer the white chocolate buttercream. Stack the layers on top of each other and cover the whole cake using the leftover chocolate buttercream.
Knead 500 grams of raspberry fondant well and roll it out on a with magic roll-out powder covered work surface. Cover the cake in fondant and remove the reaming fondant.
Melt 30 grams of white chocolate in the microwave at maximum power (± 800 W) in the microwave. To evenly spread the temperature, remove the chocolate every 15 – 20 seconds and stir well. Stop heating when the chocolate is almost completely melted (small bits of chocolate can still be seen). Keep stirring until the chocolate is dissolved and put it in a decorating bag. Cut of the tip of the decorating bag and make zigzag moves above the cake.
Decorate the cake with fresh raspberries and some slices of lime.