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Cooking
Raspberry Bundt Cake with White Chocolate and Sour Cream
· 8 servings
Prepare the pan and oven
Preheat the oven to 170 °C (340 °F). Grease the bundt pan thoroughly with softened butter and dust with flour. Pop the greased pan into the freezer for 10 minutes. The chilled, firmed-up layer of fat will help you turn out the cake perfectly, even from the most intricate mold.
Prepare the dry ingredients
In a bowl, combine the flour, baking powder, and salt. Mix well so everything is evenly blended. Then whisk the egg whites with a pinch of salt into stiff peaks.
Build the fluffy base
Using a stand mixer, beat the butter with both sugars until light and fluffy. Gradually beat in the egg yolks, then briefly mix in the sour cream.
Combine everything
Gently fold the flour mixture into the butter base in two additions using a spatula. Then very carefully fold in the whipped egg whites. Mix only until just combined, keeping as much air in the batter as possible for maximum fluffiness.
Add the raspberries and bake
In a bowl, lightly toss the raspberries and chocolate in flour so they don't sink to the bottom of the batter. Fold them into the batter, spread it evenly in the pan, and bake for 45–55 minutes. If the cake starts browning too much, cover it with foil.
Cooling
Once baked, let the cake cool in the pan for 10 minutes – it will gradually loosen from the sides and then turn out beautifully onto a wire rack. Let it cool completely before decorating.
Crisp glaze
Melt 100 g of the chocolate with the cocoa butter over a double boiler. Once smooth, remove from the heat and immediately stir in the remaining 50 g of chocolate. Stir vigorously until fully melted and combined. The chocolate will turn perfectly glossy and crisp.
Decorating
Pour the chocolate glaze over the top of the cake and let it set. Arrange fresh raspberries on top and decorate with roses. Finish with a light dusting of pink glitter. And you're done!