Raspberry Bundt Cake with White Chocolate and Sour Cream
·Prepare the tin and oven
Preheat the oven to 170 °C. Thoroughly grease the bundt tin with softened butter and dust it with flour. Pop the prepared tin into the freezer for 10 minutes. The chilled, hardened layer of fat will ensure you can turn out the cake perfectly, even from the most intricate tin shape.
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.
The light and airy base
Using a stand mixer, beat the butter with both sugars until pale and fluffy. Gradually beat in the egg yolks, then briefly mix in the sour cream.
Bringing it all together
Using a spatula, gently fold the flour mixture into the butter base in two batches. Then very gently fold in the whisked egg whites. Mix only until just combined, keeping as much air in the batter as possible for maximum lightness.
Raspberries and baking
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, smooth it into the tin, 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 tin for 10 minutes – it will gradually pull away from the sides, making it easy to turn out onto a wire rack. Let it cool completely before decorating.
Crisp glaze
Melt 100 g of the chocolate with the cocoa butter over a bain-marie. Once smooth, remove from the heat and immediately stir in the remaining 50 g of chocolate. Stir vigorously until fully melted. The chocolate will then be beautifully glossy and set with a nice snap.
Decorating
Drizzle the top of the cake with the chocolate and let it set. Arrange fresh raspberries on top and decorate with roses. Finish with a light dusting of pink glitter. All done!