White Chocolate Sheet Cake
With the sheet cake featuring white chocolate from Spoonsparrow, not only chocolate lovers will be delighted – a refreshing experience is also pre‑programmed!
Ingredients
- 160 g butter
- 180 g sugar
- 5 eggs
- 400 g flour
- 2 tsp Baking powder
- 3 tbsp breadcrumbs
- 750 g raspberries
- 200 g white chocolate (30%)
- 125 g butter
- 125 g flour
- 75 g ground almonds
- 100 g sugar
- powdered sugar (for dusting)
- 150 ml whipping cream (30%)
Instructions
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1.
Preheat the oven to 200°C fan‑forced.
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2.
For the dough, mix room‑temperature butter with sugar, eggs, flour and baking powder until smooth. Line a baking tray with parchment paper and spread the dough evenly using a dough scraper, smoothing the surface. Sprinkle breadcrumbs on top. Mix the raspberries with chopped white chocolate and distribute evenly over the cake.
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3.
For the crumble topping, combine softened butter, flour, almonds and sugar in a bowl. Knead into crumbs, sprinkle over the cake and bake in the preheated oven for about 50 minutes, covering with foil if necessary. Let cool, cut into pieces, dust with powdered sugar and serve with whipped cream.
