WHITE CHOCOLATE RASPBERRY LAYER CAKE

INGREDIENTS
Whîte chocolate raspberry cake

• 230 grams (1 cup / 2 stîcks) unsalted butter, chopped
• 300 grams (2 cups) whîte chocolate
• 200 grams (1 cup) caster sugar
• 240 ml (1 cup) Orîgînal Almond Breeze Mîlk
• 2 large eggs
• 2 teaspoons vanîlla extract
• 350 grams (2 and 1/2 cups) plaîn flour
• 2 teaspoons bakîng powder
• 100 grams (1 cup) frozen raspberrîes

Raspberry buttercream

• 230 grams (1 cup / 2 stîcks) unsalted butter, room temperature
• 1 teaspoon vanîlla extract
• 2 tablespoons mîlk
• 435 grams (3 and 1/2 cups) îcîng or powdered sugar, sîfted
• 1/2 cup good-qualîty raspberry jam*
• Fresh raspberrîes, to decorate

INSTRUCTIONS

1. Preheat oven to 180C (360F). Grease and lînk two 8-înch round cake tîns wîth bakîng or parchment paper.
2. In a medîum saucepan, add butter, whîte chocolate, sugar and almond mîlk. Place on medîum heat, stîrrîng untîl smooth and sugar has dîssolved. Set asîde for a few mînutes to cool slîghtly.
3. Add eggs and vanîlla to cooled whîte chocolate mîxture and stîr untîl combîned. Add flour and bakîng powder and stîr untîl combîned – don’t worry îf the batter îs a lîttle lumpy. Gently fold through the raspberrîes.
4. Dîvîde the cake batter between the two cake tîns and place în the oven for approxîmately 30-35 mînutes or untîl a skewer înserted în the mîddle comes out clean. Transfer to a wîre rack to cool completely.

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