In this article, you will learn how to make a chocolate and raspberry gateau cake - a fluffy cake with whipped cream in-between the layers. If you don’t have a lot of baking experience, don't worry! This recipe was designed to be easy and straightforward to follow, so anyone can make this cake!
Overview
1. What is a chocolate and raspberry gateau?
2. What ingredients do I need?
3. Nutrition Facts
4. How to make Chocolate and Raspberry Gateau
1. What is a chocolate and raspberry gateau?
This gateau cake is a light, airy and spongy cake, thanks to the potato flour, with whipped cream in-between the layers and raspberries laid out on top. The chocolate and raspberries are a fresh and sweet combination, perfect for any special occasion.
2. What ingredients do I need?
You can find these ingredients easily at our online shop or at a Longdan store. For best results, we recommend using the exact ingredients listed below.
CAKE
- 75g FREEE Potato Flour
- 25g cocoa
- 2 teaspoons FREEE Baking Powder
- 3 eggs
- 100g sugar
FILLING AND TOPPING
- 150ml double cream
- 75g white chocolate
- 1 tbsp sugar
- 75g milk chocolate
- 15g butter
- 300g raspberries
3. Nutrition Facts
Typical values |
Per 100g |
Energy |
322kcal/1370kJ |
Fat |
0.1g |
of which saturates |
0.1g |
Carbohydrate |
79.3g |
of which sugars |
0.1g |
Fibre |
0.8g |
Protein |
0.6g |
Salt |
0.03g |
4. How to make the Chocolate and Raspberry Gateau
There are two main parts to creating a perfect chocolate and raspberry gateau. The first part is creating the cake and the second part is making the filling and topping. Let’s start with creating cake.
- Line two 20cm/8” round, loose bottom cake tins with parchment and pre-heat the oven.
- Put the flour, cocoa and baking powder into a bowl. Set aside.
- Separate the eggs into two bowls and beat the whites until stiff.
- Beat in the sugar a spoon at a time into the egg white.
- Now beat the yolks until pale.
- Fold the yolk into the egg white with a metal spoon.
- Sieve half the prepared flour into the bowl and mix with the spoon, using a cutting and folding action.
- Sieve the remaining flour into the bowl and fold it in with the spoon.
- Divide the mixture between the prepared tins and smooth the tops.
- Bake for 35 minutes.
- Allow the cakes to cool for 10 minutes, then turn them out to cool on a wire rack.
Next, we will make the filling and the topping for the cake. The filling will go in between the two cake layers, and will give the cake a rustic, homemade feel to it.
- Whip half the cream until thick.
- Melt the white chocolate for 40 seconds in a microwave then stir this into the cream.
- Spread over one cold sponge and place the other on top.
- Heat the remaining cream, sugar and butter in a pan until just boiling.
- Remove from the heat, add the chocolate, stir until dissolved and leave to cool for 5 minutes.
- Spread the chocolate mixture over the top of the cake.
- Press the raspberries into the warm chocolate topping.
If you successfully make this chocolate and raspberry gateau, don't forget to tell us about it!
Source: Dovesfarm