30 min

This is a delicious summery cake which is not too sweet.  My daughter would have happily eaten the lot given her love for coconut.

White Chocolate & Raspberry Torte

For the sponge base

4 egg yolks, size M

40g icing sugar

3 egg whites, size M

40g caster sugar

40g corn flour

40g flour

For the coconut sponge

130g icing sugar, sifted

70g ground almonds

70g desiccated coconut

5 egg whites, size M

50g caster sugar

For the raspberry filling

300g frozen raspberries, defrosted

30g caster sugar

3 leaves gelatine, soaked

For the raspberry topping

130g frozen raspberries

1 leaf gelatine, soaked

20g caster sugar

For the white chocolate mousse

100ml milk

1 egg yolk

10g caster sugar

4 1/2 leafs gelatine, soaked

290g white chocolate, chopped

10ml raspberry liquor

420ml double cream

To decorate


40g pistachios, chopped


For the sponge, line the base and grease the sides of a baking tray. Mark out a 24cm circle. Preheat the oven to 180C/160C fan. In a bowl beat together the egg yolks and icing sugar until pale and fluffy. in a separate bowl beat together the egg whites and the caster sugar until the mixture holds its shape but is not stiff and dry.   Fold a third of the egg whites into the egg yolks then fold in the remaining egg whites. Sift over the flour and corn flour and carefully fold into the egg mixture (you want to keep in as much air as possible) until well combined. Spread the mixture evenly into the marked circle of your baking tray and bake for 10 – 12 Minutes. Turn out onto a cooling rack lined with baking parchment and sprinkled with a little caster sugar. Peel of the lining paper and leave to cool.

For the coconut sponge line the base and sides of a 22cm spring form with baking parchment. Preheat the oven to 190C/170C fan. In a bowl mix together the sifted icing sugar, almonds and coconut. In a separate bowl beat together the egg whites with the caster sugar until stiff but not dry. Gently fold in the dry ingredients until well combined. Pour into your prepared tin and bake for 15 – 20 minutes. Leave to cool in the tin.

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. Pour the fruit mixture over the coconut sponge in the tin and place into the freezer for at least 2 hours.

To make the white 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 and leave to stand for a couple of minutes then stir until melted and smooth. Leave to cool to about 30C then add the raspberry liquor. In a large mixing bowl beat the double cream until thickened but not stiff then add the chocolate mixture and stir until thoroughly combined.

To finish cut the sponge to fit a 24cm serving ring. Line the ring with acetate or parchment paper. Place the sponge onto a serving plate inside the ring and top with a third of the chocolate mixture. Release the coconut sponge with the raspberry filling from the tin and press raspberry side down onto the chocolate mousse. Add the rest of the mousse on top of the coconut sponge making sure that the mousse fills the gap around the sides. Smooth the top with a palette knife and chill in the fridge for 4 hours.

To make the raspberry topping place the raspberries with the sugar into a small saucepan and bring to a boil. Stir to dissolve the sugar then take off the heat and stir in the squeezed out gelatine and leave to cool.

Pour the raspberry topping onto the cake and leave to set. Remove the ring and acetate or paper from the cake and press on the chopped pistachios. Decorate the top with raspberries.

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Hi there, looks delicious and wanting to try and make it!! Wanted to know if I can substitute the gelatine leaves for gelatine powder and also what would those measurements then be? Plz would love your help 🙂