How to Make Tasty Raspberry and White Chocolate Ricotta Pound Cake

Raspberry and White Chocolate Ricotta Pound Cake. I particularly like the combination of raspberries and white chocolate here though, a combination I often add to muffins for sweet summery vibes. This cake recipe is a lot like the Ricotta Torta that Italians traditionally serve on Easter Sunday to break the Lenten fast after Easter Mass. The combination of fresh raspberries and melted white chocolate is simply delicious!

This just-sweet-enough pound cake is what I like to a call a walk-by cake. Meaning that if it's sitting on the counter and you happen to walk by, there is approximately a zero percent chance that you won't slice off a piece. Learn how to make this decadent white chocolate raspberry cheesecake!! You can have Raspberry and White Chocolate Ricotta Pound Cake using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Raspberry and White Chocolate Ricotta Pound Cake

1. You need of Cake.
2. You need 200 g of caster sugar.
3. It's 200 g of self rising flour.
4. Prepare 1 tsp of baking soda.
5. You need 250 g of ricotta.
6. You need 4 of large eggs.
7. You need 125 g of butter, melted.
8. You need 125 g of raspberries.
9. It's 100 g of white chocolate, roughly chopped.
10. Prepare of To serve:.
11. It's 150 g of white chocolate.
12. Prepare 50 mL of double cream.
13. It's 1 tsp of vanilla.
14. You need 250 g of strawberries.
15. It's 125 g of raspberries.

A delicately flavored white chocolate cheesecake with a raspberry swirl in a. This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate buttercream, fresh raspberries, and raspberry I actually made this White Chocolate Raspberry Cake weeks (months?) ago with the intent to post it in July. Chocolate cake with striking balance of sweet raspberries, creamy ricotta cheese and bitter cocoa powder. Chocolate cake was all I used to bake at one point of time.

Raspberry and White Chocolate Ricotta Pound Cake instructions

1. Preheat the oven to 180C. Grease and lineal a 20 cm springform pan..
2. Combine sugar, flour and baking powder. Mix well..
3. In a separate bowl, combine ricotta, eggs and melted butter. Mix well and then pour into the dry ingredients..
4. Fold into the batter the raspberries and white chocolate..
5. 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..
6. 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..

Then I met Arvind, who loves to eat chocolate any day, any time but dislikes chocolate cake. This easy pound cake is bursting with tangy raspberries and sweet white chocolate, finished off with a generous swirl of cream cheese frosting. Add frozen raspberries and use a large metal spoon or spatula to quickly fold in until just combined. Spoon mixture into prepared tin and smooth surface. Once I made the pound cake, and then assembled those pretty trifles, I had left over pound cake.