𝓦𝓱𝓲𝓽𝓮 𝓒𝓱𝓸𝓬𝓸𝓵𝓪𝓽𝓮 𝓡𝓪𝓼𝓹𝓫𝓮𝓻𝓻𝔂 𝓗𝓮𝓪𝓿𝓮𝓷𝓵𝔂 𝓒𝓪𝓴𝓮

Components:

1. 1 and a half cups of all-purpose flour or flour
2. One and one-half tablespoons of baking powder
3. One-fourth of a teaspoon of salt
4. 1 and a half cups of unsalted butter, softened
5. 1 whole cup of granulated sugar
6. 2 full-sized eggs
7. 1 teaspoon of essence of vanilla bean
8. Half a cup of milk
9. 1 cup of raspberries that are fresh
10. a cup of melted white chocolate (to be used for the cake and the drizzle)

How to proceed:

• Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). A 9×5-inch loaf pan should be greased and floured.
• Mix the flour, baking powder, and salt together in a bowl of medium size using a whisk.
• Beat the butter and sugar together in a large mixer until the mixture is frothy and light. After each addition of egg, make sure to give the mixture a thorough pounding. Add the vanilla extract and stir.
• Add the flour combination to the butter mixture in an alternating fashion with the milk, starting with the flour mixture and ending with it. Continue to mix until everything is just mixed.
• Incorporate the raspberries and half of the melted white chocolate in a gentle manner.
• Pour batter into loaf pan that has been prepared, and smooth the top.
• You should bake the cake for sixty to seventy minutes, or until a toothpick inserted in the middle comes out clean.
• After allowing the cake to cool for ten minutes in the pan, take it from the pan and allow it to cool entirely on a wire rack.
• After the cake has cooled, drizzle it with the leftover white chocolate that has been melted, and if you so choose, adorn it with additional fresh raspberries also.