Easiest Way to Cook Tasty Raspberry and White Chocolate Ricotta Pound Cake

Without fail cooking ultimate Raspberry and White Chocolate Ricotta Pound Cake easy, delicious, practical.

Good Evening every body, at this time you get present recipe Raspberry and White Chocolate Ricotta Pound Cake with 15 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 6 stages of easy cooking Raspberry and White Chocolate Ricotta Pound Cake.

Ingredients all Raspberry and White Chocolate Ricotta Pound Cake

1. Prepare : Cake.

2. Needed 200 g : caster sugar.

3. Prepare 200 g : self rising flour.

4. Prepare 1 tsp : baking soda.

5. Needed 250 g : ricotta.

6. Needed 4 : large eggs.

7. Prepare 125 g : butter, melted.

8. Prepare 125 g : raspberries.

9. Needed 100 g : white chocolate, roughly chopped.

10. Prepare : To serve:.

11. Prepare 150 g : white chocolate.

12. Prepare 50 mL : double cream.

13. Needed 1 tsp : vanilla.

14. Needed 250 g : strawberries.

15. Prepare 125 g : raspberries.

If all ingredients Raspberry and White Chocolate Ricotta Pound Cake it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Raspberry and White Chocolate Ricotta Pound Cake

1. Preheat the oven to 180C. Grease and lineal a 20 cm springform pan..

2. Combine sugar, flour and baking powder. Mix well..

3. In a separate bowl, combine ricotta, eggs and melted butter. Mix well and then pour into the dry ingredients..

4. Fold into the batter the raspberries and white chocolate..

5. Bake for 50-60 minutes or until golden and a cake skewer comes out clean. Cool in the pan for 20 minutes before removing from the pan. Let cool in a cooling rack completely..

6. To prepare the chocolate glaze, heat the double cream and vanilla until almost simmering. Pour slowly into the chocolate while whisking until the chocolate have melted. Glaze the top of the cake and decorate with the strawberries and raspberries..

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