White Chocolate Raspberries, raspberry flavoured lollies covered in creamy white chocolate inspired by Milkybar.
- Eggs 2 large
- Sugar 120 g, golden caster
- All Purpose Flour 90 g
- Baking Powder 1/2 tsp
- Salt 1 pinch
- Vegetable oil 60 ml
- Milk 55 ml, whole
- Vanilla Extract 1 tsp, extra
- White Chocolate 80 g, chips
- Milk 60 ml, whole, plus 2-3 tbsp extra
- Butter 150 g, softened
- Icing sugar 375 g
- Vanilla Extract 1 tsp, extract
- Raspberries 80 g, frozen, chopped
- Gelatin 1
- Sugar 2 tbsp, golden caster
- Raspberries 140 g
- Lemon Juice 1 tbsp
- Sugar 3 tbsp, caster
- Edible Gold 1 1/2 tsp
- Lollipop Sticks 8
For the sponge
- Preheat the oven to 180°C (160° fan) | gas 4.
- Grease and line the base and sides of a 23 cm | 9″ square springform cake tin with greaseproof paper.
- Combine the eggs and golden caster sugar in a large heatproof bowl set over a half-filled saucepan of gently simmering water.
- Beat the mixture briefly to combine.
- Continue to whisk until the mixture measures ~38°C | 100F on a sugar thermometer.
- Remove the bowl from the heat and continue to beat with an electric whisk until thick and the beaters leave a ribbon-like trail in the mixture.
- Sift in the flour, baking powder, and salt, folding until smooth.
- Add the oil, milk, and vanilla extract and fold again until the batter is smooth.
- Scrape into the prepared tin, spreading out evenly.
- Bake for 18-22 minutes until a cake tester comes out clean from its centre. Remove to a wire rack to cool.
For the buttercream
- Combine the white chocolate chips and 60 ml milk in a heatproof bowl. Set it over a half-filled saucepan of gently simmering water, stirring occasionally until melted.
- Remove from the heat and set aside to cool.
- Beat the butter in a large mixing bowl until thick and pale, about 2 minutes. Beat in the icing sugar in three additions until smooth and incorporated.
- Add the melted white chocolate and the vanilla extract and beat again until smooth.
- Beat in an extra 2-3 tbsp milk to thin the buttercream if needed; it should be spreadable.
- Finish by folding in the frozen chopped raspberries.
- Spoon the buttercream on top of the sponge base in the cake tin and spread it out in an even layer, smoothing the top.
- Cover and chill until needed.
For the topping
- Soak the gelatine leaf in a small bowl of cold water.
- Combine the golden caster sugar with 50 ml water in a saucepan, and cook over a medium heat, stirring until the sugar has dissolved.
- Add the raspberries and continue to cook for a further 4-5 minutes until broken down and juicy.
- Strain the hot raspberry juice through a fine sieve into a small bowl and stir in the lemon juice.
- Squeeze out the excess water from the gelatin before adding it to the raspberry liquid, whisking until dissolved.
- Let the mixture cool for 10 minutes before carefully pouring over the buttercream layer in the cake tin.
- Cover the tin again and chill for at least 3 hours until the topping is set.
- Before serving, turn out the cake from the tin.
- Pulse together the caster sugar with the gold glitter in a food processor and sprinkle the mixture over the top of the raspberry layer.
- Cut the cake into eight triangles.
- Skewer with lolly sticks before serving.