White chocolate raspberry cake

Preparation

1. Prepare the base of the tart by mixing the ground biscuits with the melted butter until we have a compact and slightly sandy dough. We distribute it on the bottom and the walls of a round and removable mold for cakes and refrigerate.

2. Meanwhile, we melt the chocolate with about 75 ml in a non-stick saucepan over low heat. of cream (we leave the rest refrigerating). When the chocolate has melted, remove from the heat. Spread the cookie dough with about two tablespoons of this cream, using a silicone brush or spatula, and refrigerate again.

3. The gelatin leaves are softened in cold water and then well drained. We then add them to the hot chocolate cream to dissolve them well.

4. Let the chocolate cool a little and beat it with the fruit (if it is frozen, we must defrost it and remove the liquid very well) until we have a homogeneous cream.

5. Now we mount the rest of the cream, which must be very cold, with the electric whisk and mix it well with the raspberry cream.

6. Pour this preparation into the mold with the biscuit base and let it refrigerate for the cake to set.

7. We can use more melted white chocolate to form patterns on the surface of the cake. Another option is to spread it with jam or garnish it with a few natural raspberries.