Ingredients

Butter unsalted 330gr

White chocolate 350gr

White sugar 210gr

Brown sugar 60gr

Egg 270gr

Self raising flour 190 gr

Cake flour self raising 110gr

Baking powder 1/2 tsp

Milk 275gr

Vanilla bean extract 2 tsp

Lemon Zest 1 tbsp

Glucose syrup 20gr

Glycerine 1 tsp

Method

Preheat the oven to 175°C

Line 3 x 6″ non stick baking pans ( Also makes 3 x 7″ cake layers or 2 x 8″ cake layers)

Place in a saucepan over low heat and slowly stir constantly the chopped butter, white chocolate, sugars, milk, vanilla bean extract & glucose until dissolved.

Remove from heat

Add wisked eggs & glycerine until well combined

In a large bowl, sieve the flours & baking powder, then add the lemon zest and wisk together. Add some of the wet ingredients to the flour & lemon zest mix until a smooth paste forms.

Incorporate more of the wet ingredients (about 1/3 at a time) into the dry ingredients and mix well with a wooden spoon or non stick spatula in between each addition.

Divide the batter between the three pans evenly and stud with fresh or frozen raspberries coated lightly in flour. This cake batter is quite runny and we recomend you let it sit for a few minutes to thicken up.

Place the cake pans in the middle rack of the oven and bake until done.

(Tip: when the cake layers begin to rise, cover loosly with aluminium foil and bake at 160°C until done. Your cake is done when a skewer inserted into the middle of the cakes comes out with moist crumbs but not wet).

Baking temperatures are a guide only and it depends on your oven. We recommend you use an oven safe thermometer to check oven temperatures. Our oven bakes the cake layers in 40-50 minutes using this method but your oven may require more or less baking time for the cake layers to be done.

Layer with couverture white chocolate ganache or buttercream.