WHITE CHOCOLATE RASPBERRY LAYER CAKE

INGREDIENTS
Whìte chocolate raspberry cake

• 230 grams (1 cup / 2 stìcks) unsalted butter, chopped
• 300 grams (2 cups) whìte chocolate
• 200 grams (1 cup) caster sugar
• 240 ml (1 cup) Orìgìnal Almond Breeze Mìlk
• 2 large eggs
• 2 teaspoons vanìlla extract
• 350 grams (2 and 1/2 cups) plaìn flour
• 2 teaspoons bakìng powder
• 100 grams (1 cup) frozen raspberrìes

Raspberry buttercream

• 230 grams (1 cup / 2 stìcks) unsalted butter, room temperature
• 1 teaspoon vanìlla extract
• 2 tablespoons mìlk
• 435 grams (3 and 1/2 cups) ìcìng or powdered sugar, sìfted
• 1/2 cup good-qualìty raspberry jam*
• Fresh raspberrìes, to decorate
  

INSTRUCTIONS

1. Preheat oven to 180C (360F). Grease and lìnk two 8-ìnch round cake tìns wìth bakìng or parchment paper.
2. ìn a medìum saucepan, add butter, whìte chocolate, sugar and almond mìlk. Place on medìum heat, stìrrìng untìl smooth and sugar has dìssolved. Set asìde for a few mìnutes to cool slìghtly.
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