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White chocolate and raspberry cake

Recipe from: October 31 2012
white chocolate and raspberry cake recipe

Ingredients 7
Time 00:30
  • 250
  • 150
    white chocolate
  • 2
    sherry, or Kirsch
  • 1
    sponge cake, 22cm round
  • 225
  • 50
    white chocolate, grated
  • 1
    punnet raspberries


Place the mascarpone, chocolate and Kirsch or sherry into a glass bowl and mix to combine well.

Cut the sponge cake into 3 equal squares or rounds, using a large cookie cutter.

Place one of the rounds or squares onto the serving plate. Spread with 1/3 of the mascarpone mixture.
Scatter some of the raspberries over the mixture.

Repeat this with two more layers, decorating the top of the tower with the remaining raspberries and white chocolate curls/shavings.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Read more on: recipe  |  dessert

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