// White chocolate and raspberry cake

Creamy and refreshing

I’m sharing with you the recipe for this creamy and delicious no-bake cake made with condensed milk, white chocolate, and raspberries.

It’s an easy recipe and an ideal dessert for any occasion 🤗😋🩷

Ingredients: Base (20cm pan)

💙Line the base of the pan with baking paper and the sides with acetate
🥣Crush the biscuits, mix with the melted butter, cover the base of the pan with the mixture, and refrigerate for 20 minutes
💧Soak the gelatin sheets in cold water
🍫Melt the white chocolate and set aside to cool slightly
🥣In a bowl, whip the cream until stiff and add the condensed milk and vanilla flavoring. Beat until well combined
🍫Add the white chocolate and beat to combine (do not overbeat)
🔥Heat the 50ml of cream, dissolve the gelatin sheets, and pour into the mixture. Mix well to combine
🍶Mix the frozen raspberries with the 70g of jam and set aside

🫗Pour the mixture into the pan in three layers, alternating with the raspberry-jam mixture, and refrigerate for at least 6 hours or overnight
🔥Heat the 150g of jam, add the half gelatin sheet (soaked), stir well, let cool slightly, and pour over the surface of the cake
✨Unmold and decorate as you like

Notes

💫Gelatin sheets can be replaced with powdered gelatin; 1 sheet equals 1.5g of powdered gelatin
💫Whipping cream is heavy cream and should have at least 35% fat
💫The decorative pearls are made of white chocolate and coconut