Vanilla Cake with Mixed Berry Jelly, White Chocolate Rolled Dough
Vanilla Cake with Mixed Berry Jelly, White Chocolate Rolled Dough
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Vanilla Cake with Mixed Berry Jelly, White Chocolate Rolled Dough

50 MIN
50 MIN
2 H


Génoise Cake

White Chocolate Dough

Mixed Berry Jelly

White Chocolate Frosting


Génoise Cake

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter, flour and line a 20-cm (8-inch) springform pan with parchment paper.
  2. In a bowl, combine the flour with 30 ml (2 tablespoons) of sugar. Set aside.
  3. In another bowl, beat the eggs with the remaining sugar and vanilla with an electric mixer until the mixture is light and triples in volume, about 8 minutes. Gently stir in the melted butter with a spatula.
  4. Sift the flour mixture over the egg mixture, folding delicately as you sift in the flour.
  5. Spoon the batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  6. Let cool for about 10 minutes. Unmould and cool completely on a rack.

White Chocolate Dough

  1. In a double boiler, melt the chocolate. Off the heat, add the corn syrup. Stir with wooden spoon until the mixture is firm and smooth. Transfer to a lightly oiled bowl. Cover and refrigerate for about 2 hours.

Berry Jelly

  1. In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
  2. In a saucepan, bring half the fruit with the sugar to a boil. Simmer for 2 minutes. Add the gelatin and stir until it has completely dissolved. Remove from the heat and add the remaining berries. Refrigerate for about 1 hour or until the gelatin has slightly thickened.

White Chocolate Frosting

  1. In a bowl, cream the butter with the sugar. Add the chocolate and cream and beat until the mixture is smooth. Pour into a pastry bag fitted with a plain round 1-cm (1/2-inch) tip. Set aside.


  1. Slice the cake horizontally in order to get 3 slices. Place the first slice on a serving platter. With the pastry bag, pipe a ring of frosting around the edge of the cake (to prevent the jelly from leaking out of the cake and prevent it from staining the white chocolate). Spread half of the berry jelly in the centre of the ring. Layer with a second slice of cake and repeat with the remaining frosting and jelly. Cover with the last cake slice. Round off the top of the cake with a serrated knife. Cover the cake with the remaining white chocolate frosting.
  2. On a work surface dusted with icing sugar, roll out two thirds of the white chocolate dough to completely cover the cake. With a pastry or pizza wheel, cut the base of the dough to remove the excess. With a brush, remove any excess icing sugar.
  3. Color the remaining white chocolate dough in different colors (use latex gloves, if desired). Roll out the dough and cut flowers or other shapes. Moisten with water and decorate the cake. Keep the cake at room temperature.


A nice change from almond paste, using this white chocolate dough is easy to handle and cut, and it is quite delicious. It also allows for creativity: add a few drops of food coloring to create beautiful decorative sculptures with the leftovers ... It's the perfect cake for a christening or a small wedding.

For more subtlety and variety in the colors, use gel food coloring. It is available in specialty kitchen stores.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.