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Jul 8, 2015

White Chocolate Patty Cake with a Raspberry Crush Filling

White Chocolate Patty Cake with a Raspberry Crush Filling

This white chocolate patty cake has a bit of an identity crisis. It is kind of a cross between elegant and rustic.

White Chocolate Patty Cake with a Raspberry Crush Filling

The cake is called a patty cake because you press down on the edges to make it even. Rustic.
The cake contains 12 ounces of luxurious white chocolate. Elegant.
The edges of the cake sort of peel and and flake. Rustic.
The cake is filled and topped with about a pound and a half of raspberries. Elegant.
Making the cake involves whipping egg yolks and egg whites simultaneously in separate mixers. Elegant.
The cake layers are sort of a cross between a genoise and a chiffon. Elegant.

What do you think? Elegant or rustic?

White Chocolate Patty Cake with a Raspberry Crush Filling

The cake layers contain only 1/2 cup of flour, total, and no leavening. They get all of their airiness from whipped egg whites folded into the whipped egg yolks... plus 3/4 pounds of melted white chocolate and butter.

While the cake seems kind of complicated, you can do it in stages. I baked the layers on one day, wrapped them, and then refrigerated them. The next day I made the frozen raspberry puree and spread it on the layers. When I was ready to serve the cake, I topped it with the fresh raspberries.

White Chocolate Patty Cake with a Raspberry Crush Filling

The cake layers rise nicely in the oven, but then they collapse a bit when they cool. Don't freak out. It all works out.

Make sure that the white chocolate you use contains cocoa butter. It will look a bit gloppy when you are melting it, but that's okay. Just be sure to not over cook it, as it burns easily.

The original recipe calls for straining the seeds out of the sauce prior to spreading it on the cake layers. I skipped that step, and was still very happy with the sauce. I also added some raspberry jelly to the sauce to help it set.

This cake is this week's Tuesdays with Dorie pick, and was originally featured on Julia Child's PBS show, Baking with Julia. The contributing baker was Marcel Desaulniers. Watching him with Julia is such a treat.

White Chocolate Patty Cake with a Raspberry Crush Filling

12 ounces coarsely chopped white chocolate
2 ounces unsalted butter
2 tbsp water
10 large room temperature egg yolks
1/2 cup sugar
6 large room temperature egg whites
1/4 cup sugar
1/2 cup cake flour, sifted

16 ounces frozen raspberries
2 tbsp sugar
1 tsp lemon juice
2 tbsp raspberry jelly (in a pinch, use strawberry)

1 pint fresh raspberries


  1. With a rack in the middle, preheat the oven to 325 degrees F.
  2. Spray two 9 inch cake pans with a good nonstick spray or rub with butter. Line the bottoms with parchment, and oil/butter the parchment. 
  3. In a double boiler, melt the chocolate, butter, and water, whisking constantly. When it is just melted, remove it from the heat and set aside.
  4. Beat the egg yolks in the bowl of a stand mixer with 1/2 cup of sugar on high with the paddle attachment until pale yellow, about 4 minutes. 
  5. Turn the speed to low and continue to stir the egg yolks with the mixer while you whip the egg whites.
  6. In the bowl of another stand mixer (using the whisk attachment), or in a large bowl using a hand mixer, beat the egg whites until you have soft peaks, about 2 to 3 minutes. Slowly add the 1/4 cup sugar and continue whisking until the whites are stiff but not dry, about 2 to 3 minutes more. If you are using a second stand mixer, it will take less time. 
  7. Add the white chocolate mixture to the egg yolk mixture and mix on medium for about 30 seconds. 
  8. Fold in the flour until blended. Add 1/3 of the egg yolks and fold until blended. Fold in the rest of the egg whites. 
  9. Divide the batter between the two cake pans and smooth the tops.
  10. Bake for 26 to 28 minutes, until a toothpick comes out clean. 
  11. Cook in the pans on a rack for 20 minutes. 
  12. Invert the cakes over cardboard cake rounds or plates. When the cakes are completely cool, remove the parchment. Gently pat the layers with your hands to make them even. At this point, you can wrap the layers in plastic and refrigerate for up to 3 days. 
  13. To make the raspberry crush, blend the frozen raspberries, sugar, lemon juice, and jelly in a food processor. Spread half on one layer, place the second layer on top, and cover with the rest of the crush. At this point, you can rewrap the cake and refrigerate for about 8 to 12 hours. 
  14. When ready to serve, top the cake with fresh raspberries. 
  15. Slice and serve! Refrigerated leftovers are good too. 

Would you like to comment?

  1. Yummy! Looks gorgeous and I guess raspberry filling makes taste amazing :)

  2. It did all work out, didn't it?
    I was a bit worried about this cake, since sponge batters seem to be a nemesis of mine; but I thought it held up really well. Must have been all that white chocolate.

    Your cake is beautiful!

    1. Thanks Cher! I always have terrible luck with sponge batters. The savarin got the best of me. I'm sure it's all of that chocolate =)

  3. I think in the end, elegant wins with this one. yours looks so pretty with those gorgeous red berries!

    1. Thanks Steph. In a strawberry shortcakey way, right? =)

  4. Karen, my definition of rustic is definitely different from yours.... ;-) TO me this cake is the definition of elegance... WOW!

    gorgeous! WHat a coincidence, I just made brownies with raspberries mixed in the batter, from that book you recommended, Simply Sensational COokies.... Phil grabbed a small bite after dinner and fell in love with it.... I know our lab meeting tomorrow will be super sweet! ;-)

    (my brownies do match the definition of rustic, though! )

    1. Oooh, you got that book! I've made several cookies from it and have been really happy. I'm so sure your colleagues love having you around, and not just for the food. I took this cake to work too =)

    2. Not only I got the book, I also gave a copy to my niece in Brazil! She loved it too.... Today I got an email from Nancy giving me permission to blog on the Raspberry Brownies... oh yeah baby!!!!!

    3. How cool! Can't wait to see! Nancy's wonderful. She's also got a no knead bread book =)

  5. I was trying to come up with a clever word combining the two - wasn't working.

    So very beautiful, Karen!! I can just imagine it tasted sublime. I made a white chocolate batter cake long ago, but I do recall that I loved the flavor and texture of that cake. I skipped making this one (bummer!), for I'm taking a little break from the cooking clubs (except WW). Need a little breather. :)

    1. I'm with you Cathy. I've skipped more than I've done other than WW. Too much pressure. This one just called my name =)

  6. What a beautiful cake! I love raspberries on anything, plus the white chocolate? Divine!

  7. It looks gorgeous! I like the idea of using jam to help it set. I think I will try that next time because my raspberry crush just kept soaking in!

  8. What if you don't have to mixers?

    1. You can just move it to a bowl and wash it out, or wash your mixer between ingredients.


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