Vanilla Cake with Raspberries and White Chocolate by @helena_pudic

50 min

8 servings

🍪

300 g

Biscuits

🧈

250 g

Butter

🥛

900 ml

Milk

🍮

2 packs

Vanilla pudding

🍫

300 g

White chocolate

🥥

180 g

Coconut

🍬

120 g

Sugar

🫐

250 g

Raspberries

🌽

2 tbsp

Cornstarch

🥛

80 ml

Heavy cream

  1. Mix
    • vanilla pudding
    • sugar
    • milk

    Mix 2 packs of vanilla pudding and 80g of sugar with a small amount of 700ml milk. Add to boiling milk and cook until thickened. Add 120g butter and 100g white chocolate to melt. Cover with plastic wrap.

  2. Mix
    • biscuits
    • butter
    • milk

    Mix 300g ground biscuits with 130g melted butter and 200ml milk. Press into a 24cm cake pan.

  3. Add
    • coconut
    • vanilla pudding
    • biscuits

    Add 180g coconut to the vanilla cream and mix well. Spread over the biscuit base and refrigerate.

  4. Cook
    • raspberries
    • sugar
    • cornstarch

    Cook 250g raspberries with 4 tbsp sugar until mushy. Add 2 tbsp cornstarch mixed with a little water and cook for another minute. Spread over the vanilla cream and refrigerate.

  5. Melt
    • white chocolate
    • heavy cream

    Melt 200g white chocolate with 80g heavy cream in the microwave in intervals. Pour over the fruit layer and refrigerate for a few hours.

Vanilla Cake with Raspberries and White Chocolate by @helena_pudic

50 min

8 servings

🍪

300 g

Biscuits

🧈

250 g

Butter

🥛

900 ml

Milk

🍮

2 packs

Vanilla pudding

🍫

300 g

White chocolate

🥥

180 g

Coconut

🍬

120 g

Sugar

🫐

250 g

Raspberries

🌽

2 tbsp

Cornstarch

🥛

80 ml

Heavy cream

Preparation Steps

  1. Step 1/5

    Mix 2 packs of vanilla pudding and 80g of sugar with a small amount of 700ml milk. Add to boiling milk and cook until thickened. Add 120g butter and 100g white chocolate to melt. Cover with plastic wrap.

    🍮vanilla pudding
    🍬sugar
    🥛milk
    🧈butter
    🍫white chocolate
    🥣mixing bowl
    🥄whisk
    🧻plastic wrap

  2. Step 2/5

    Mix 300g ground biscuits with 130g melted butter and 200ml milk. Press into a 24cm cake pan.

    🍪biscuits
    🧈butter
    🥛milk
    🥣mixing bowl
    🥄spatula
    🍰cake pan

  3. Step 3/5

    Add 180g coconut to the vanilla cream and mix well. Spread over the biscuit base and refrigerate.

    🥥coconut
    🍮vanilla pudding
    🥣mixing bowl
    🥄spatula

  4. Step 4/5

    Cook 250g raspberries with 4 tbsp sugar until mushy. Add 2 tbsp cornstarch mixed with a little water and cook for another minute. Spread over the vanilla cream and refrigerate.

    🫐raspberries
    🍬sugar
    🌽cornstarch
    🥣mixing bowl
    🥄spatula

  5. Step 5/5

    Melt 200g white chocolate with 80g heavy cream in the microwave in intervals. Pour over the fruit layer and refrigerate for a few hours.

    🍫white chocolate
    🥛heavy cream
    🥣mixing bowl
    🥄spatula

Composition

Ingredients

Types

Grains, Dairy, Desserts, Sweets, Fruits, Thickeners

Ingredients

biscuits, butter, milk, vanilla pudding, white chocolate, coconut, sugar, raspberries, cornstarch, heavy cream

Allergens

Gluten, Dairy, Tree Nuts

Dietetics

Dietary regimen

Vegetarian

Calories

450 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 50g, Sugar: 40g, Fat: 25g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 0.8mg

Vitamins

Vitamin D: 0.5µg, Vitamin C: 10mg, Vitamin A: 50µg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

mixing bowl, whisk, spatula, cake pan, plastic wrap

Appliances

stove, microwave, refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Party, Celebration

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

European

Geographic

Croatia, Europe

Various

Aspect

Texture

Creamy, Crunchy

Flavors

Sweet

Other

Price

Medium

Recommended Preservation

refrigerator

Preservation Infos

room temperature : 2 hours (cool place), refrigerator : 3 days (covered), freezer : 1 month (airtight container)