Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, raspberry and white chocolate ricotta pound cake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
I particularly like the combination of raspberries and white chocolate here though, a combination I often add to muffins for sweet summery vibes. This is the best cake I have made in a while. This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate buttercream, fresh raspberries, and It's not really chocolate after all. It contains no cocoa solids and is made up strictly of cocoa butter, sugar, and milk.
Raspberry and White Chocolate Ricotta Pound Cake is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Raspberry and White Chocolate Ricotta Pound Cake is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook raspberry and white chocolate ricotta pound cake using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Raspberry and White Chocolate Ricotta Pound Cake:
- Make ready Cake
- Get 200 g caster sugar
- Make ready 200 g self rising flour
- Prepare 1 tsp baking soda
- Make ready 250 g ricotta
- Prepare 4 large eggs
- Prepare 125 g butter, melted
- Take 125 g raspberries
- Take 100 g white chocolate, roughly chopped
- Make ready To serve:
- Get 150 g white chocolate
- Get 50 mL double cream
- Prepare 1 tsp vanilla
- Take 250 g strawberries
- Get 125 g raspberries
Learn how to make this decadent white chocolate raspberry cheesecake!! A delicately flavored white chocolate cheesecake with a raspberry swirl in a. This Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat tastes just like the popular bakery version! Creamy, flavorful, easy to make at home!
Steps to make Raspberry and White Chocolate Ricotta Pound Cake:
- Preheat the oven to 180C. Grease and lineal a 20 cm springform pan.
- Combine sugar, flour and baking powder. Mix well.
- In a separate bowl, combine ricotta, eggs and melted butter. Mix well and then pour into the dry ingredients.
- Fold into the batter the raspberries and white chocolate.
- Bake for 50-60 minutes or until golden and a cake skewer comes out clean. Cool in the pan for 20 minutes before removing from the pan. Let cool in a cooling rack completely.
- To prepare the chocolate glaze, heat the double cream and vanilla until almost simmering. Pour slowly into the chocolate while whisking until the chocolate have melted. Glaze the top of the cake and decorate with the strawberries and raspberries.
This Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat tastes just like the popular bakery version! Creamy, flavorful, easy to make at home! Our version of Nothing Bundt Cakes White Chocolate Raspberry Cake is spot on! I don't think you can get much closer to the real thing without. If you like your cakes sweet and fruity, this white chocolate and raspberry cake will put a smile on your face.
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