Mixture
4 large eggs (whites and yolks separated)
1 cup of sugar
2 cups of all-purpose flour
1/2 teaspoon of baking powder
Filling
1 can of heavy cream (250g)
300g of white chocolate chips
100g of raspberry jam
Sauce
1/4 cup of milk
1/4 cup of coconut milk
1 tablespoon of sugar
Marshmallow
2 cups of cornstarch
1 cup of water
3 large egg whites
To decorate
Chocolate shavings
Raspberry sauce
Mixture
4 large eggs (whites and yolks separated)
1 cup of sugar
2 cups of all-purpose flour
1/2 teaspoon of baking powder
Filling
1 can of heavy cream (250g)
300g of white chocolate chips
100g of raspberry jam
Sauce
1/4 cup of milk
1/4 cup of coconut milk
1 tablespoon of sugar
Marshmallow
2 cups of cornstarch
1 cup of water
3 large egg whites
To decorate
Chocolate shavings
Raspberry sauce
Mixture
In a mixer, beat the egg whites until stiff peaks form
Stop the mixer and add the yolks, sugar, and milk
Mix until combined
Add the flour and baking powder and mix well
Pour into a greased cake pan and bake at 350°F for 25-30 minutes or until a toothpick comes out clean
Filling
Heat the heavy cream until it starts to boil
Remove from heat and add the white chocolate chips
Stir until melted
Set aside
Sauce
Heat the milk, coconut milk, and sugar until the sugar dissolves
Remove from heat and set aside
Marshmallow
Mix together the cornstarch and water until smooth
Heat the mixture over medium heat until it thickens to a marshmallow consistency
Let cool
Assembly
Cut the cake in half, soak with the sauce, and fill with the filling
Refrigerate for 1 hour
Cover with marshmallow and decorate with chocolate shavings and raspberry sauce
Serve immediately.
