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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 pan thoroughly with softened butter and dust it with flour. Pop the greased pan into the freezer for 10 minutes. The firmed-up layer of fat will ensure your cake releases perfectly, even from the most intricate bundt shape.
Prepare the dry ingredients
In a bowl, combine the flour, baking powder and salt. Mix thoroughly so everything is evenly blended. Then whisk the egg whites with a pinch of salt into stiff peaks.
The light, fluffy base
In 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 whipped egg whites. Mix only until just combined, so the batter keeps as much air as possible for maximum fluffiness.
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, spread it evenly into 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 nicely onto a wire rack. Let it cool completely before decorating.
Crisp glaze
Melt 100 g of chocolate with the cocoa butter over a water bath. Once the mixture is smooth, remove it from the heat and immediately stir in the remaining 50 g of chocolate. Stir vigorously until it's all melted. The chocolate will then be perfectly glossy and crisp.
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. And you're done!