White Chocolate and Raspberry Cake

1

Grease and flour two 20cm (8 inch) round cake pans with removable bottoms

Beat the eggs and sugar in a heatproof bowl set over simmering water until thick and creamy

Remove from the heat and beat for another 2 minutes

2

Preheat oven to 180°C

Sift flour over the mixture, sprinkle with grated white chocolate, melted butter, yeast, and mix well

Divide the batter between the two prepared pans and bake for 30 minutes

Filling

Cut the cakes in half, soak with orange liqueur, and whip heavy cream until stiff peaks form

Mash the raspberries, drain excess liquid, mix with whipped cream, fill the cake discs, and assemble the cake

Topping

Melt the white chocolate in a double boiler and mix with heavy cream

Cover the cake and refrigerate.