Ingredients

• 200 g raspberries
• 75 g granulated sugar
• 125 g tea biscuits
• 80 g butter (unsalted)
• 25 g powdered sugar
• 80 ml heavy cream
• 250 g white chocolate
• 75 raspberry mixture (check step 4)
• 125 g white chocolate
• raspberry mixture

Instructions

1. Add the raspberries and sugar to a saucepan over medium-high heat cook for 7-10 minutes. Stir regularly. Take a bowl and place a sieve on top. Pour the raspberry mixture through the sieve and press it firmly with a spatula or spoon to strain out the seeds. Reserve 75 grams of the raspberry mixture and put the rest in a piping bag.

2. Heat the heavy cream almost to a boil. Then add the pieces of white chocolate (250 grams) and let it sit for 1 minute. Mix until smooth.

3. Put the white chocolate ganache in a deep bowl and add a portion of the raspberry mixture (75 grams). Mix together until smooth.

4. Melt the butter over low heat in a saucepan.

5. Put the tea biscuits and powdered sugar in a food processor and grind finely.

6. Put the finely ground tea biscuit in a deep bowl and add the melted butter. Mix together

7. Meanwhile, melt the white chocolate (125 grams) using a double boiler.

8. Spread the cookie dough evenly over the bottom of a dish or baking pan. Press it firmly using the bottom of a spoon. Add the raspberry mixture and spread it evenly over the cookie dough. Then add the melted white chocolate and spread it evenly.

9. Drizzle the raspberry mixture on top and use a toothpick to create a decorative pattern.

10. Place the raspberry cake, covered, in the refrigerator to set, preferably overnight. Cut the cake into pieces the next day.