Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, raspberry and white chocolate ricotta pound cake. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Raspberry and White Chocolate Ricotta Pound Cake is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Raspberry and White Chocolate Ricotta Pound Cake is something which I have loved my entire life.
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.
To get started with this recipe, we have to prepare a few ingredients. You can have raspberry and white chocolate ricotta pound cake using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Raspberry and White Chocolate Ricotta Pound Cake:
- Get Cake
- Get 200 g caster sugar
- Get 200 g self rising flour
- Prepare 1 tsp baking soda
- Take 250 g ricotta
- Get 4 large eggs
- Take 125 g butter, melted
- Take 125 g raspberries
- Make ready 100 g white chocolate, roughly chopped
- Get To serve:
- Get 150 g white chocolate
- Get 50 mL double cream
- Make ready 1 tsp vanilla
- Prepare 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!
Instructions 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.
So that is going to wrap it up for this exceptional food raspberry and white chocolate ricotta pound cake recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
