// White chocolate and raspberry cake

Creamy and refreshing

I’m sharing with you the recipe for this creamy and delicious no-bake cake made with condensed milk, white chocolate, and raspberries.

It’s an easy recipe and an ideal dessert for any occasion 🤗😋🩷

Ingredients: Base (20cm pan)

• 🍪200g Maria-style or digestive biscuits
• 🧈70g melted butter

Ingredients: Filling

• 🍶400ml whipping cream (heavy cream)
• 🥛200g condensed milk
• 🍫170g white chocolate
• 🥄1 teaspoon vanilla flavoring
• 🥣2 gelatin sheets (approx. 3.5g)
• 🍶50ml hot whipping cream
• ❤️120g frozen raspberries
• ❤️70g raspberry jam

Ingredients: Topping

• ❤️150g raspberry jam
• 🥣1/2 gelatin sheet (optional)

Elaboration

1. 💙Line the base of the pan with baking paper and the sides with acetate
2. 🥣Crush the biscuits, mix with the melted butter, cover the base of the pan with the mixture, and refrigerate for 20 minutes
3. 💧Soak the gelatin sheets in cold water
4. 🍫Melt the white chocolate and set aside to cool slightly
5. 🥣In a bowl, whip the cream until stiff and add the condensed milk and vanilla flavoring. Beat until well combined
6. 🍫Add the white chocolate and beat to combine (do not overbeat)
7. 🔥Heat the 50ml of cream, dissolve the gelatin sheets, and pour into the mixture. Mix well to combine
8. 🍶Mix the frozen raspberries with the 70g of jam and set aside

1. 🫗Pour the mixture into the pan in three layers, alternating with the raspberry-jam mixture, and refrigerate for at least 6 hours or overnight
2. 🔥Heat the 150g of jam, add the half gelatin sheet (soaked), stir well, let cool slightly, and pour over the surface of the cake
3. ✨Unmold and decorate as you like

Notes

• 💫Gelatin sheets can be replaced with powdered gelatin; 1 sheet equals 1.5g of powdered gelatin
• 💫Whipping cream is heavy cream and should have at least 35% fat
• 💫The decorative pearls are made of white chocolate and coconut

I hope you enjoy this delicious no-bake cake as much as I do 😋❤️