You know, in my family there is this unspoken rule, that there has to be a cake, or some other pastry after dinner. It’s normally on Sunday around 3-4pm, where we all would gather with a coffee and a piece of something sweet and just chat. Whenever we visit our relatives we become very aware of this ritual. Coffee would be served in a nice china, and even if the dinner was eaten in the kitchen, the cake is served in a living room. Of course this is not only limited to my family.
Being away, we don’t always continue this tradition, however sometimes we would think it would be nice to have that rule at our place as well. Of course, it’s not like we don’t enjoy our coffee throughout the day with the occasional piece of cake (or two). But it lacks that feeling of celebration a little bit.
With the weekend approaching, I thought it’s a good reason to celebrate. But to be honest, you don’t need any special occasion to bake this cake. The cake itself is reason enough.
Preparation time: 50min Baking time: 20min
3 Tbsp sugar
125g cold butter plus a little bit for the form
pinch of salt
100g white chocolate
3/4 of a glas of cream (ca 180g)
Sift the flour. Cut the butter into small pieces and put in the bowl. Add the flour, sugar, 1 tbsp of cold water and the pinch of salt. Knead until you have a smooth dough. Grease the baking mold, then spread the dough evenly.
Make holes using fork, cover with the food wrap and place in th fridge for ca.30min. After that time, bake in the pre-heated to 180º oven.
In the meantime prepare the chocolate topping. Break the chocolate and place into a heatproof bowl. Place that bowl over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. Once melted add the cream and let it cool a little bit. Add slightly beaten eggs and combine well with the rest.
Wash and dry the raspberries. Leave few for decoration aside, and place the rest around the cake. Pour the chocolate over and put the cake back in the oven. Bake for 15-20min in 180ºC. Served decorated with raspberries and sprinkled with icing sugar.