The raspberry pound cake covered with white chocolate is a soft and delicious dessert, beautiful to look at and good to taste!
The combination of white chocolate and raspberries, with their contrast of colors and flavors, makes this pound cake a real delight for the palate.
The pound cake is excellent for breakfast, snack but so garnished it is also perfect for other occasions.
The raspberry pound cake also contains yogurt in the batter and is filled with jam and fresh raspberries, which keeps it moist and makes it soft and fragrant for several days.
Now let’s find out how to prepare this delicious treat perfect for any occasion, also as an alternative dessert for Christmas!
If you love raspberries, also try these recipes
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Raspberry Pound Cake Covered with White Chocolate
- 2 cups all-purpose flour
- 3 eggs (medium)
- 1/2 cup yogurt
- 3/4 cup sugar
- 2/3 cup sunflower oil
- 1 packet baking powder
- Half lemon zest (grated)
- 5 tbsp raspberry jam
- 10 raspberries
- 5 oz white chocolate
- 13 raspberries
- to taste mint leaves
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Pound Cake Tin
- 1 Oven
Steps for Raspberry Pound Cake Covered with White Chocolate
Weigh all the ingredients for the preparation of the pound cake.
You can mix by hand in a bowl or use the stand mixer using the paddle, proceed by whisking the eggs with the sugar and grated lemon zest, a couple of minutes until they are frothy.
Then add while continuing to mix the sunflower oil and yogurt, finally the sifted flour with the packet of baking powder.
Keep working until you get a sticky and homogeneous dough.
Pour half the dough into the appropriate buttered and floured mold, fill the central part with 4 tablespoons of jam and fresh raspberries and cover with the remaining dough.
Level well with the back of a spoon and then transfer it to the oven.
Bake the pound cake in a preheated oven on the middle shelf at 350°F (ventilated) for about 50-55 minutes or 1 hour in a static oven.
If the surface browns too much, cover it with a sheet of aluminum foil.Do the toothpick test at the end of the cooking time, if necessary, continue cooking, the minutes also depend on the power of your oven.
Remove the pound cake from the oven and let it cool a bit before removing it from the mold.You can also use the pound cake simply like this with a dusting of powdered sugar.
Melt the white chocolate in a double boiler or in a glass bowl for a few minutes in the microwave.
Place the pound cake on a serving plate, let the melted white chocolate drizzle over the surface, add the raspberries, and then let the chocolate set.
Add some fresh mint leaves to the raspberry pound cake covered with white chocolate.
Slice and serve the pound cake when the chocolate has hardened.
Storage, Tips, and Variations
The raspberry pound cake stays soft for a couple of days, you can store it in a cool place, if it is very hot better in the fridge, covered with plastic wrap or aluminum.
You can replace the raspberries with other fruits of your choice.
Questions and Answers
What can I substitute for the jam and raspberries?
With other jam such as strawberry, blackberry, blueberry, or others, adding just as much fresh fruit.
