Raspberry and White Chocolate Cake - Lifehacker

Break the chocolate into pieces and place in an ovenproof container. Cover with milk.

Place the container on a pot of boiling water so that it does not touch the liquid. Stir constantly until the chocolate is melted. Cool to room temperature.

Preheat oven to 180 ° C. Brush with butter and flour on three 20 cm diameter round tins. Line the bottom with a round piece of parchment.

If you don't have three of the same tins, just bake the cakes in one in turn.

Combine flour, baking powder and salt.

Using a mixer, beat the softened butter and sugar until fluffy.

Reduce the speed of the appliance and add eggs one at a time, beating thoroughly each time. Add the vanilla extract at the end.

Without stopping the mixer, add flour and chocolate milk alternately, starting with flour and ending with flour. Beat the dough thoroughly after each addition.

Pour the dough into molds. Bake for about 40 minutes. Check the readiness with a toothpick: it should come out of the cakes dry.

Remove from oven and let the cakes rest for 10 minutes. Then remove them from the molds and cool completely.

Using a mixer in a heat-resistant bowl, beat the egg whites and sugar until smooth.

Make sure the mixer attachments and bowl are clean and dry and that the whites are free of any traces of yolks.

Place the bowl in a pot of boiling water so that it does not touch the liquid. Beat the whites for about 3 minutes, until they are warm and the sugar melts.

If you have a cooking thermometer, use it. The mass temperature should be 70–71 ° C.

Remove the bowl from the bath. Beat the mixture with a mixer for another 5-10 minutes, until the protein mass cools and becomes fluffy.

Add cubes of softened butter and stir on low speed. At first, there may be lumps in the mass. Continue whisking until smooth.

If it's too runny, refrigerate for 20 minutes, then whisk again.

Melt the chocolate, cool, add to the butter mass and stir. The cream should be smooth and gentle.

Save a third of the raspberries for garnish. Cut the rest approximately in half.

If the tops of the cakes have risen, cut them off so that the layers are even.

Place one crust on a serving platter. Spread half of the jam or preserves on it. Spread about a third of the cream on top, and press half of the chopped raspberries into it.

Cover with a second crust and repeat layers of filling. Place the third cake on top. Cover it and the sides of the cake with the rest of the cream. Garnish with raspberries.