It has been a while since I posted a sweet recipe. I wouldn’t want to give a false impression here, I don’t have a particularly sweet tooth but still find myself making desserts regularly. My oven is a bit temperamental so I try to not use it too much, even though I am making this Guinness Brown Bread all the time.

So I decided it was time to make another no bake dessert. A fridge cake is pretty much the easiest dessert you can make. Just layer some simple ingredients and bung it in the fridge to set. Easy! Lemon and raspberries are delicious together, add in some sweet white chocolate and you have a match made in heaven. Even thought it won’t win any prizes for best looking dessert, this White Chocolate Raspberry and Lemon Fridge Cake is going straight to the top of my favourites!

Useful tips & links:

White chocolate can be quite tricky to work with. I tried different ways to make the chocolate cream mix, I melted the cream and chocolate together before whipping them up but had to put them in the freezer for quite a while to get them to whip. So the way I described below works if you take care working with the chocolate.
I normally make a fridge cake in a round or square cake tin. However, as I’m not cooking for any crowds at the moment I decided to make this in a loaf tin instead. You can double the ingredients for an 8″ square cake tin.
You can use good shop bought lemon curd for this or I usually make it using Felicity Cloake’s recipe.
If you prefer, you can blitz up the raspberries and ripple them through the cream.
I break up the biscuits so that I can make them fit into a full layer in the tin. Ginger biscuits would work well for flavour but as they are quite hard may not soften as well as the digestive biscuits.
For more fridge cake ideas see my Strawberries Cookies and Cream Fridge Cake or my favourite, Chocolate Biscuit Cake.
Have a look at Gillian’s recipe for Caramel Squares on her IGTV @GillyBeanGirl, I have made these far too often since lockdown began!

White Chocolate Raspberry and Lemon Fridge Cake

Serves 8

Ingredients:

200g of white chocolate, plus extra for decorating
500ml of double cream
1 teaspoon of vanilla
150g of digestive biscuits, broken into pieces
150-175g of raspberries, halved
100g of lemon curd

Method:

Gently melt the white chocolate in a bain marie or in the microwave, taking care as white chocolate splits very easily. Once it has melted, set it aside to cool.
Whip the cream and the vanilla together until peaks start to form. Once the white chocolate has cooled completely but not set, gently stir it through the cream. Take care not to mix too vigorously or the cream and chocolate could split.
If the mixture does split, put the bowl in the freezer for about 10 minutes and then stir gently again. The mixture should become smooth again. Don’t worry too much about it, it will still taste great.
Add the lemon curd to the mixture and fold it through. It doesn’t have to be combined, it’s actually nicer if the curd ripples through the cream.
Line a 2lb loaf tin with 2 layers of cling film, making sure the edges hang over the sides of the tin.
Spread almost a third of the creamy mix on to the bottom of the tin.
Cover the cream with half of the broken biscuits, arranged so there are as few gaps as possible.
Add a layer of the raspberries an top with another third of the chocolate cream mix.
Repeat for another layer until all of the ingredients are used.
Put the cake into the fridge to set for at least 8 hours, preferably overnight.
To take the cake out of the tin, place a plate on top of the tin and flip it over. Remove the tin and gently peel off the cling film.
Grate some white chocolate over the top and serve.