Raspberry and White Chocolate – Perfect Match of Tastes in a Yeast Loaf Cake
Raspberries and white chocolate are classic combinations where the sweetness of the chocolate balances the tart berry taste. But it is not only classic, but it is delicious too, so I decided to use it in a cake. And what can be better than raspberries, white chocolate and light, airy yeast cake?
Although I’ve made quite a few yeast cakes, I still don’t remember the dough’s exact recipe. So, whenever I am to make it, I prefer to have the instructions in the vicinity. This was also the case when I was preparing the dough for my new Raspberry White Chocolate Cake. I was in a rush, so whenever I wasn’t sure about the ingredients or next steps, I threw a glance at the recipe. Everything was going as usual until I added the prepared wet ingredients to the dry ingredients. I noticed the dough was much thinner than usual. I was a bit surprised and started thinking that I probably accidentally added too much milk or butter. Another glimpse at the instructions dispelled these doubts: the amounts I used were correct.
In this case, I decided to follow in my Grandmother’s footsteps. She always used to play by ear when it came to making her cakes. If the batter felt too thin, she would have added more flour. Or more milk if the dough had felt too thick. That is why I added more flour, bit by bit, till the batter seemed to have the right consistency.
White Chocolate Raspberry Cake – Heavenly Result of a Mistake
After I left the dough for approx. 1.5 hours in a warm place to double in size, it was ready to work with. I transferred it onto a kitchen surface dusted lightly with flour and divided it into two parts. Then I spread each portion into a shape of a rectangle roughly 25x15cm. You can use a rolling pin, but I did it with my hands. I only made sure they were covered in oil to prevent the dough from sticking to them.
When it came to the raspberry filling, I had fresh berries, so I used them in my White Chocolate Raspberry Cake. But you could also put frozen raspberries; just don’t defrost them before using them. After I scattered the white chocolate and raspberry filling on top of each of the rectangles, I rolled them separately (along the shorter side) and cut them in the middle lengthwise. Then I twisted the two pieces around each other. The loaves looked a bit messy, so I was slightly frightened to even look at them when they were finally in the oven. I was afraid adding more flour meant getting a dense cake. You can only imagine my surprise when I tried the cake and discovered it was the best yeast loaf cake I had ever baked. It was a very fluffy cake with a perfect combination of sweetness and tartness.
I was utterly puzzled. Thus, I looked at the recipe again, this time without rushing. And I discovered that instead of using 2 egg yolks, I used 2 WHOLE eggs! That was the reason why my dough was so much thinner: 2 beaten eggs create much more volume than 2 beaten egg yolks. And a massive part of this extra volume consisted of air made by beating egg white. That is why my Raspberry and White Chocolate Loaf Cake became lighter and fluffier than my previous yeast cakes.
White Chocolate Raspberry Cake Recipe
Incredibly light and airy yeast dough raspberry cake with white chocolate chips in the form of a plaited loaf.
- 250 ml milk
- 60 g sugar
- 20 g yeast
- 75 g unsalted butter
- 2 eggs
- 350 g all-purpose flour
- 1 tsp vanilla extract
- pinch salt
Raspberry filling and white chocolate glaze:
- 400 g raspberries
- 250 g white chocolate chips or chopped into small pieces white chocolate,
- 75 ml double cream
- Warm up the milk. It should be warm but not hot; hot milk will “kill” yeast.
- Pour half the milk into a cup, add 2 tbsp of sugar and the yeast, stir it and leave till it rises.
- With an electric mixer, beat the eggs with the rest of the sugar and vanilla extract for 2-3 minutes till fluffy.
- Put the flour and salt into a big bowl, add the milk and beaten eggs. Knead for a minute until more or less combined; add the yeast mixture, knead for 1-2 minutes, and finally add the melted butter. Knead the dough until it is smooth (however, small lumps are okay), and it doesn’t stick to your hand anymore. It should take about 5-7 minutes.
- Leave the bowl with the dough in a warm place until it doubles in size. Depending on the temperature, it can take between 1 and 2 hours.
- Cover bottoms and sides of 2 loaf tins (approx. 25cm x 8cm) with parchment paper.
- Transfer the dough onto a kitchen surface, dusted lightly with flour. Divide it into 2 parts and spread each portion into a shape of a rectangle roughly 25x15cm. The best way to do it is with your hands but make sure you cover your hands with oil at first to prevent the dough from sticking to them.
- Scatter the raspberries and 100g chopped chocolate on top of each rectangle (half of both ingredients on each). Roll them separately (along the shorter side) and cut in the middle lengthwise. Twist the two pieces around each other (it doesn’t matter if it looks messy). Transfer to the baking tins and leave to rise (approx. 10-15 minutes)—Preheat an oven to the temperature of 180 Celsius degrees (fan oven).
- When the loaves have risen, place the tins in the hot oven and bake for 30-35 minutes until the wooden stick inserted in the middle of the cake comes out dry. Place the baked loaves on a wire rack.
- Heat the cream. Pour the hot cream over the rest of the chopped chocolate (150g). Stir till combined and swirl the melted chocolate on top of the prepared loaf.