11 days! Until my birthday, that is. So I spent some time yesterday experimenting with different food ideas. I got these cute little jars from The Reject Shop, $1 each! Winning. This Raspberry and White Chocolate Cake is one of a many different layered cakes I plan on serving, and it’s easy as (seriously, I made it.)!
Layer 1: Sticky raspberry sauce
You’ll need about 200g fresh raspberries (save 8 for later), 1 cup caster sugar and 1 cup water. That’s all!
Heat the sugar and water in a small saucepan over low-medium heat, until the sugar is dissolved. Increase the heat to a simmer and cook for one more minute. Add the raspberries and gently crush them with a wooden spoon. Keep the mixture on the heat for another 4-5 minutes to thicken slightly. It will get even thicker when it cools. Done! You can store this in the fridge, but you may need to heat it a little when you want to use it.
Layer 3: Sweet white-chocolate whipped cream (seriously!)
You’ll need 300mL whipping cream and 1/4 cup (or less) grated white chocolate. Plus a little icing sugar to taste- 2 teaspoons worked well for me.
Combine the cream, chocolate and icing sugar, and whip it to form stiff peaks.
Layer 4: White chocolate and raspberries
Last but not least, roughly chop about 1/4 cup white chocolate and halve the remaining raspberries.
Spoon in some raspberry sauce-I’m not sure why I put the sauce at the bottom, but it just works. Put one slice of cake in next (I had to chop mine into smaller bits to fit). Then a generous dollop of cream with a little white chocolate and raspberry on top (I only put one halved raspberry, per layer cuz they were SOUR!). And repeat!