WHITE CHOCOLATE AND RASPBERRIES CAKE

Ingredients

For the biscuit crust:

350 g blended Cookies with chocolate pieces
125 g softened butter
4½ tablespoons sugar

For the filling:

250 ml milk
230 ml sweet cream
1 vanilla sugar
25 g powdered sugar
5 egg yolks
2 tablespoons Wheat flour Zito Luks
1 tablespoon Extra white flour Zito Luks
200 g coarsely chopped white chocolate

For decoration: 500 g fresh raspberries

12

60

PREPARATION

Beat the biscuits with the softened butter and sugar until a homogeneous mixture is obtained. Then form a biscuit base from the mixture in a rectangular tin. In a steamer, whisk together the milk, sour cream, vanilla and sugar until the sugar has melted and the mixture has started to boil. Put the yolks and the two flours in another bowl and beat with a hand whisk until you get a homogeneous mixture. Add the warm butter mixture to the yolk mixture and mix well. Add the chopped chocolate and beat until all the ingredients are combined. The filling is than put on top of the biscuit base and is left in the fridge for at least 2 hours. Before serving, garnish with raspberries.

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