Servings

12

Cook

40 min

This beautiful cake needs a little forward planning to allow for the freezing and chilling time. It looks complicated and lengthy but is not really that difficult. I promise you it is worth the effort if you want to serve something a bit special for a special celebration.

Raspberry and White Chocolate Torte

INGREDIENTS
For the Plain Sponge

2 egg yolks

60g icing sugar

2 egg whites

25g plain flour

15g corn flour

For the Hazelnut Sponges

4 egg yolks

125g icing sugar

4 egg whites

125g ground-roasted hazelnuts

For the Raspberry filling

400g frozen raspberries, defrosted

40g caster sugar

4 sheets of leaf gelatine, soaked

For the Chocolate Mousse

125ml milk

2 medium egg yolks

15g caster sugar

5½ sheets leaf gelatine

365g white chocolate, chopped

525ml double cream, lightly whipped

For the Decorations

200g fresh raspberries

2 tbsp red currant jelly

50g chopped roasted hazelnuts

METHOD

Preheat the oven to 180C/160C fan. Grease and line the base of a 23cm cake tin with baking parchment.

In a small bowl, set aside 2 tbsp of the icing sugar. Whisk the egg yolks with the remaining icing sugar until pale and thick.

Sift the flours onto the egg mixture and with a large metal spoon, fold in gently. Do not worry that the mixture appears to be quite thick.

In a clean separate bowl and with an electric hand whisk, beat the egg whites until soft peaks form, and then beat in the icing sugar.

Again with a large metal spoon, carefully and working in thirds, fold in the egg whites.

Pour the mixture into the cake tin and bake for about 10-12 minutes until firm to the touch and a toothpick inserted into the middle comes out clean.

While the sponge is baking make the hazelnut sponge mixture. Grease and base line a 23cm spring form.

In a small bowl, set aside 2 tbsp of the icing sugar. Whisk the egg yolks with the remaining icing sugar until pale and thick.

With a large metal spoon, fold in the hazelnuts. Again the mixture will be quite thick.

In a clean separate bowl and with an electric hand whisk, beat the egg whites until soft peaks form, and then beat in the icing sugar.

As before with a large metal spoon, carefully and working in thirds, fold in the egg whites.

Pour the mixture into the cake tin and bake for about 20 minutes until firm to the touch and a skewer inserted into the middle comes out clean.

While the sponges are cooling make the raspberry filling. Heat a third of the raspberries with the sugar until almost boiling. Add the squeezed out gelatine, stir until dissolved then add to the remaining raspberries.

Line the base of a 20cm spring form with baking parchment and trim the plain sponge to fit. Pour the raspberry filling over the sponge base and place into the freezer for at least 2 hours.

Once the raspberry and sponge filling has frozen, make the chocolate mousse.

In a saucepan bring the milk to a simmer. In a separate bowl mix the egg yolk with the sugar then add the milk stirring constantly. Pour the mixture back into the saucepan and bring back under a medium temperature to the boil again stirring all the while. Immediately add the squeezed out gelatin and stir until dissolved. Add the white chocolate, leave to stand for a couple of minutes before stirring until melted and smooth, then leave to cool to about 30C. In a large mixing bowl beat the double cream until thickened but not stiff, add the chocolate mixture and stir until thoroughly combined.

Place a 20 cm spring form ring onto a serving dish. Cut the hazelnut sponge in half horizontally. Take the first of the hazelnut sponges and trim to a 20cm diameter. You can do this easily by using a 20cm loose-bottomed cake tin base as a template. Place the sponge into the centre of the ring on the serving plate. Pour on half of the chocolate mousse making and smooth the top. Remove the raspberry sponge filling from the freezer and, using a chef’s blowtorch to loosen the sides, take it out of the tin then place it sponge side down into the centre of the mousse.

Trim the remaining hazelnut sponge to a 20cm diameter and place on to the raspberry sponge. Spoon on the remaining chocolate mousse, making sure it fills the sides and smooth the top with a pallet knife. Refrigerate for at least 4 hours.

Remove the cake from the fridge and again, using a chef’s blowtorch, loosen the sides before releasing the ring from the cake. Decorate the sides with the chopped hazelnuts. Arrange the raspberries on top of the cake. Melt the red currant jelly in a microwave or over a low heat in a saucepan and brush over the raspberries.

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