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White Chocolate Raspberry Traybake Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Description

A delicious White Chocolate Raspberry Traybake featuring a soft vanilla sponge studded with fresh raspberries, topped with luscious white chocolate ganache and more fresh raspberries. Perfect for a sweet treat or dessert, this traybake balances fruity freshness with creamy sweetness in every bite.

Ingredients

For the Sponge:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup caster sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fresh raspberries

For the Topping:

  • 6 oz white chocolate, chopped
  • 1/4 cup double cream
  • 1/2 cup fresh raspberries (for decoration)
  • Optional: Powdered sugar (for dusting)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch square baking pan with parchment paper to prevent sticking.
  2. Cream Butter and Sugar: In a large bowl, beat the softened butter and caster sugar together until light and fluffy, which should take about 3 minutes for a smooth and airy base.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Stir in the vanilla extract for flavor.
  4. Combine Dry Ingredients and Milk: In a separate bowl, whisk the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with milk to maintain a smooth and well-mixed batter.
  5. Fold in Raspberries and Pour Batter: Gently fold in the fresh raspberries, taking care not to crush them, then pour the batter into the prepared pan, spreading evenly.
  6. Bake the Sponge: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before moving to a wire rack to cool completely.
  7. Prepare White Chocolate Ganache: Place chopped white chocolate in a heatproof bowl. Heat double cream in a small saucepan over low heat until it just simmers. Pour the cream over the chocolate, let sit for 1-2 minutes, then stir until smooth and fully melted.
  8. Apply Ganache on Cool Sponge: Once the sponge is completely cooled, spread the white chocolate ganache evenly over the top using a spatula.
  9. Decorate with Raspberries: Arrange fresh raspberries on top, gently pressing them into the white chocolate to help them stick securely.
  10. Optional Dusting: For an elegant finish, dust the traybake lightly with powdered sugar.
  11. Set and Serve: Allow the ganache to set for 30 minutes to an hour before slicing into 16 squares and serving.

Notes

  • Be gentle when folding in raspberries to avoid making the batter too pink or watery.
  • Use fresh raspberries for the best flavor and texture; frozen raspberries can make the batter soggy.
  • Ensure the sponge is completely cooled before applying the ganache to prevent melting or sliding.
  • Powdered sugar dusting is optional but adds a beautiful, professional touch.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/white-chocolate-raspberry-traybake-recipe-2/