Easiest Way to Make Favorite Raspberry and White Chocolate Ricotta Pound Cake

Raspberry and White Chocolate Ricotta Pound Cake.

Raspberry and White Chocolate Ricotta Pound Cake

Hello everybody, it is Brad, welcome to our recipe site. Today, we're going to prepare a distinctive dish, raspberry and white chocolate ricotta pound cake. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Raspberry and White Chocolate Ricotta Pound Cake is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It's enjoyed by millions daily. They are fine and they look wonderful. Raspberry and White Chocolate Ricotta Pound Cake is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook raspberry and white chocolate ricotta pound cake using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Raspberry and White Chocolate Ricotta Pound Cake:

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

Steps to make Raspberry and White Chocolate Ricotta Pound Cake:

  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..

So that is going to wrap this up for this exceptional food raspberry and white chocolate ricotta pound cake recipe. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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