If there’s one thing I love, it’s a good raspberry cake!
The sweet caramel balances the fresh, slightly sour raspberries beautifully, making every bite a lovely mix of sweet and tart. And with the neatly arranged fresh raspberries on top, the cake also makes a particularly pretty addition to the table.
Happy baking <
Day 1
Ruby Chocolate & Raspberry Blondie:
- 75 g butter
- 35 g white chocolate (28%)
- 75 g ruby chocolate (32.8%)
- 50 g eggs (1 medium egg = 50 g)
- 70 g caster sugar
- 60 g all-purpose flour
- 40 g almonds
- 50 g fresh raspberries
- a pinch of salt
- Melt the butter and set it aside. Melt 35 g white chocolate and 35 g ruby chocolate in another bowl and set it aside.
- Whisk together the eggs, sugar, flour, and salt until the batter is light in color and has a fluffy consistency
