RECIPE
Jane Dunn of Jane ’ s Patisserie
White Chocolate & Raspberry Cake
SERVES 12
FOR THE BISCUIT
• 250g butter , softened
• 250g caster sugar
• 5 eggs
• 250g self-raising flour
• 1 tsp baking powder
• 200g fresh raspberries
FOR THE BUTTERCREAM :
• 200g white chocolate
• 200g butter , softened
• 450g icing sugar
TO DECORATE :
• 50g white chocolate , melted
• 100g fresh raspberries
• 15g freeze-dried raspberries
AS SEEN ON BIG KITCHEN
1 Heat the oven to 180C / 160C fan / gas 4 . Line two 20cm round cake tins with baking parchment . 2 For the cake , tip the butter and sugar into a bowl and mix until light and fluffy . Add the eggs , flour , and baking powder , then beat again until combined . Fold in the raspberries . 3 Divide the mixture evenly between the two tins . Bake for 40-45 minutes until golden , risen , and a skewer inserted into the middle comes out clean . Leave the cakes to cool in the tin for 10 minutes , then transfer to a wire rack to cool completely . 4 Meanwhile , make the buttercream . Melt the white chocolate in the microwave or in a bowl set over a pan of simmering water until smooth . Leave the chocolate to cool for 10 minutes . 5 Beat the butter in a new bowl for a few minutes until loose and softened . Add the icing sugar and beat again until well combined . Add the cooled , melted white chocolate and beat again . If necessary , add 1 tbsp boiling water at a time , beating between each addition , to soften the buttercream slightly . 6 To assemble , put one sponge on a serving plate and pipe or spread half of the buttercream on top . Place the second sponge on top , then pipe or spread the remaining buttercream . Decorate with a drizzle of melted white chocolate , fresh raspberries , and a sprinkle of freeze-dried raspberries .
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