Raspberry & White Chocolate Layer Cake
Makes 16 slices
For the sponge:
225g unsalted butter, softened
250g full fat soft cheese
350g caster sugar
grated zest of 1 orange
1tsp vanilla extract
375g plain flour
2 tsp baking powder
200g fresh raspberries
For the icing:
300g white chocolate
450ml double cream
100g unsalted butter, softened
100g icing sugar
1tsp vanilla bean paste
100g white chocolate
100g fresh raspberries
dried raspberry flakes (optional)
Preheat the oven to 180°C and grease and base line 3 x 20cm round cake tins.
Cream the butter, cheese and sugar together until light and fluffy. Add the orange zest and vanilla, then beat in the eggs one at a time.
Sift in the flour and baking powder, then gently mix until well incorporated. Fold in the raspberries. Divide the mixture equally between the three tins and bake for approximately 35-40 minutes or until golden brown on top and a skewer comes out clean.
Whilst the cakes are cooking, make the icing. Place the cream in a saucepan and gently heat until it just begins to bubble around the edges. Break the white chocolate into a bowl, pour over the hot cream, then stir until the chocolate has completely melted. Leave it to cool (you can speed the cooling process up by whisking it). When it is cool, add the butter, icing sugar and vanilla bean paste and whisk for 5-10minutes until the mixture thickens. Cover, then place in the refrigerator to set whilst you wait for your cakes to cool down.
When the sponges are completely cool, assemble the cake by spreading icing in between each layer. Finish by spreading the icing around the sides and the top using a large palette knife to create a pattern of your choice. Decorate with the raspberries and white chocolate curls. Alternatively, you can grate the chocolate on top.
To make chocolate curls, melt 100g or so of white chocolate then spread it out onto a flat, non-stick surface. Leave it to cool completely, or place it in the refrigerator for 5 minutes. Using a long straight knife, "shave" the chocolate with your knife at an angle pointing away from you. This should form curls of chocolate.
Tip: I use this handy Stainless Steel Cake Lifter for transferring delicate layer cakes.