Raspberry-white chocolates filling:

  • 300g white chocolate (couverture) - 10.5 oz
  • 500g frozen or fresh raspberries - 17.6 oz
  • zest of 1/2 lemon
  • 2 tbsp sugar
  • 200g whipped cream - 7 oz
  • 250g mascarpone - 8.8 oz

Ingredients for chocolate brush strokes 

  • 200g white chocolate (couverture) - 7 oz
  • Food color suited for chocolate - pink

Hazelnut sponge cake ingredients:

  • 6 eggs
  • 200g sugar (1 cup)
  • 75g ground hazelnuts (3/4 cup)
  • 175g flour (1 1/4 cup)
  • 1 teaspoon Baking powder
  • 40g melted butter (1/3 stick of butter)
  • 1 tbsp cocoa powder unsweetened
  • To decorate: 40g blueberries, 5-7 strawberries, 20 raspberries, 2 tablespoons chopped hazelnuts, 1 tablespoon powdered sugar
The exact instructions for the cake can be found here. Bake the sponge cake in a 22 cm - 24 cake ring (about 9 inches). 
Raspberry white chocolate hazelnut cake


  1. Wash and raspberries and crush with a fork. Alternatively, place frozen raspberries in a saucepan and warm until the raspberries turn to mush. Then puree the raspberries and strain the seeds out - discard seeds. Add sugar and lemon zest to remaining raspberry.
  2. Melt white chocolate over a water bath or in the microwave allow to cool to room temperature.
  3. Add raspberry mixture to white chocolate and fold gently. Allow to cool.
  4. Whip the heavy cream until stiff peaks and fold in raspberry mixture. 
  5. Cut the hazelnut cake into 3 layers and evenly distribute white chocolate raspberries between each layer. Cover the cake with about a third of the chocolate raspberry cream.
  6. Melt white chocolate for the brush strokes (microwave or over a water bath).
  7. Color white chocolate with food coloring (suitable for chocolate).
  8. Cover a baking tray or large plate with baking paper. Pour small round blob (about 3/4 inch) on baking paper. Then using an offset spatula, spoon or brush press one side of the blob and pull. Do not press too hard - the baking paper should not really be visible, otherwise the chocolate brushstrokes will break. Put the baking sheet or plate in the fridge for 30 minutes.
  9. Remove brushstrokes from the baking paper with an offset spatula and press on the cake.
  10. Decorate cake with fresh fruits, chopped hazelnuts and a little powdered sugar and keep cool.
pink chocolate brush strokes

Pink chocolate strokes

Hazelnut white chocolate brush stroke cake