Since the last big cake - my first one - turned out pretty good, I wanted to try another one. I did this one in the same week as the last one (my scedual only went wrong AFTER that), but the result was.. well, a little different.
White chocolate and raspberries
from ""500 taarten & cakes" by Fergal Connoly.
140g white chocolate
140g fine white sugar
4 large eggs, split
1 teaspoon vanilla-extract
200g fresh raspberries
Preheat the oven to 160°C and get a round cake-shape ready.
Break the chocolate into pieces and melt it au bain marie. Let it cool for about ten minutes.
Mix the butter and half of the sugar to a smooth, creamy whole and mix the egg yellows through. Stir the vanilla-extract and the melted chocolate through it. Filter the flour in the mix, add the almonds and fold everything through eachother. In a different bowl, mix the eggwhites until they're foamy, then add the rest of the sugar and mix it until it's thick and shiny and you're able to make peeks with it.
Fold the eggwhite through the chocolate mix in small portions.
Bake the whole for about 40 minutes (I think I baked mine for an hour and it still didn't turn out that good, though), until it's risen and golden yellow. Add the raspberries on top.
Like I said, even after an hour, it seemed underbaked. The texture was almost like bread-pudding and I really don't think that was the intention of the recipe. The taste wasn't so bad, but the texture kind of ruined it...