It was a long winter. It looked like it was never going to end.
All of a sudden the blossoms burst open and the leaves soon followed and now it looked like we’d skipped a season to a hot, muggy summer – something else to complain about.
Our vegetable and herb garden, abandoned since last October hasn’t even gotten a chance of a new life yet…but I still have hope to be able to plant my favourites …or is it too late?
Today feels wintery again, not freezing cold but a gloomy kind of day. The dampness gets right to your bones, and all you feel like doing is sipping hot tea…but something is missing. And this something is tasty, and fresh and fruity and cherry blossoms pink…cheesy and chocolatey too….mmmm…it’s official – it’s spring!
Time for a white chocolate and raspberry cake (gluten free! ):
300 g white chocolate
1 cup (250 ml) heavy cream
60 g sugar
250 g mascarpone
1 cup ground almonds
1 tbsp vanilla extract
300 g raspberries frozen are good;
Melt the chocolate in heavy cream on a stove. Whisk egg yolks with half the sugar until they are light in color and fluffy. Add mascarpone, vanilla, almonds and melted chocolate and mix till smooth. Beat the egg whites with the rest of the sugar till stiff and fold them gently into the mixture. Pour in a 9 inch springform lined with paper and put raspberries on top. Bake in a 350F oven for 60 minutes, covered with tin foil. Leave for several hours in the open oven to cool down and keep in the fridge of at least 4 hours afterwards.
Now it’s time for topping:
1 cup of heavy whipping cream
1 tbsp of powdered sugar
100 g raspberries
1 packet of gelatin ( this is optional – my cake had to travel so I wanted the cream to be stiffer and hold its shape);
Whip the cream with sugar and raspberries and put on top of the cake.
if you added gelatin put it back in the fridge so it sets.
Now it’s time to use your machinetta. It’s coffee and cake time.