White chocolate cake squares

These heavenly cake squares are crowned with an icing made from white chocolate and cream.

It’s an irresistible taste sensation when you place an icy, slightly sharp raspberry on top.

 

For the cake:

200 g butter

400 ml whole milk

3 eggs

325 g wheat flour

170 g caster sugar

3 tsp baking powder

1tsp vanilla sugar

For the icing:

30 g white chocolate

100 ml cream

120 g icing sugar

In a saucepan, melt the butter in the milk, then take off the heat and let cool. Beat in the eggs. In a separate bowl, mix together the dry ingredients and then stir into the wet. Pour the batter into an oven tray lined with parchment paper or a square baking tin and bake in a 175 °C oven for about 30 minutes.

For the icing, melt the white chocolate in the cream in a saucepan over low heat. Thoroughly mix in the icing sugar. Let it cool before pouring over the cake. Then, after the icing has set, cut into individual squares. Garnish with icy raspberries or blueberries.