Quatre-quart cake with raspberries, pistachio & white chocolate ganache

Name: Quatre-quart cake with raspberries, pistachio & white chocolate ganache
Cook time: 1 min
Total time: 1 min
Ingredients: For the white chocolate ganache:; 150 g white chocolate, chopped; 100 ml Authentic full cream from Carlsbourg; For the cake:; 250 g unsalted Ardennes butter from Carlsbourg (room temperature); 250 g fine sugar; 250 g flour; 250 g eggs (about 4 to 5 pieces); 1 pinch of salt; 1 tablespoon vanilla essence; 1 tablespoon raspberry jam; 2 punnets of fresh raspberries; 1 handful of pistachios, roughly chopped; 1 teaspoon rose water (optional, to taste – for a floral touch); 2 tablespoons pistachio butter (for finishing)

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A classic with a playful twist – moist, fruity, and luxurious! This cake is a celebration in itself: a classic quatre-quart – named for the equal weight of its four main ingredients – gets a fresh upgrade with raspberries, pistachio butter, and a velvety white chocolate ganache. Soft, buttery, and with a surprising swirl of raspberry jam… and then that drizzle of pistachio butter on top? Truly irresistible. Perfect for a cozy coffee break or a special occasion.

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Ingredients

What do you need?

Quantity:

For the white chocolate ganache:
150 g white chocolate, chopped
100 ml Authentic full cream from Carlsbourg

For the cake:
250 g unsalted Ardennes butter from Carlsbourg (room temperature)
250 g fine sugar
250 g flour
250 g eggs (about 4 to 5 pieces)
1 pinch of salt
1 tablespoon vanilla essence
1 tablespoon raspberry jam
2 punnets of fresh raspberries
1 handful of pistachios, roughly chopped
1 teaspoon rose water (optional, to taste – for a floral touch)
2 tablespoons pistachio butter (for finishing)

For the white chocolate ganache:
150 g white chocolate, chopped
100 ml Authentic full cream from Carlsbourg

Preparation method

How do you make this?

Preparation

Preheat the oven to 170°C (top and bottom heat).
Grease a round baking tin (approx. 22 cm) with butter and dust with flour.

Making cake batter

Beat the soft butter until creamy together with the caster sugar, vanilla essence and pinch of salt.
Add the eggs and flour alternately, in parts each time, mixing well until a smooth batter is formed.
Optionally add the rose water for a subtle floral touch (start with ½ tsp if desired).
NB:Don't overmix after adding the flour – this keeps the cake fluffy.

Divide batter & make raspberry swirl

Pour ¾ of the batter into the baking tin.
Mix the remaining ¼ batter with the raspberry jam and 1 punnet of raspberries.
Spoon this mixture on top of the batter in the pan and make swirls with a spoon or tip of a knife.

Baking

Bake the cake in the middle of the oven for about 45 minutes.
Check with a skewer: if it comes out dry, the cake is ready.
Let cool in the tin for 5 minutes, then carefully remove from the tin and let cool completely on a wire rack.

Making ganache

Place the white chocolate and cream together in a heatproof bowl.
Melt in a bain-marie over gently simmering water and stir until a smooth ganache is formed.
Let it cool slightly until the ganache thickens slightly but is still liquid.

Finishing

Place the cooled cake on a serving plate.
Pour the ganache over the top of the cake.
Finish with spoonfuls of pistachio butter (in a nice drizzle), the remaining raspberries and chopped pistachios.

Tips

Rose water can quickly become overpowering—so use it carefully.
You can add pieces of white chocolate to the batter for extra creaminess.
For a nice marble effect: use a skewer or a knife and make long movements.
No pistachio butter in the house? No problem — this cake is delicious without it.