Raspberry and White Chocolate Slice
ready in 1 hr 55 min.
- For the cake
- 3 eggs
- 0.333 cup superfine caster sugar
- ½ cup all-purpose flour
- ½ tsp Baking powder
- 2 Tbsps butter (melted)
- For the buttercream
- 3.333 cups white chocolate (chopped)
- 1 ¾ cups unsalted butter
- 2 tsps vanilla extract
- 1 ⅔ cups powdered sugar
- To decorate
- 2 cups Raspberries
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 28 x 18 4 cm|11 x 7 x1 1/2" baking tin and line with non-stick baking paper.
Whisk the eggs and sugar in a mixing bowl with an electric whisk until very thick and pale.
Sift in the flour and baking powder and gently fold into the mixture until incorporated. Stir in the butter.
Put into the tin and shake gently until even. Bake for 30-35 minutes until golden and springy to the touch. Turn out onto a wire rack and remove the lining paper. Leave to cool completely.
For the buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and leave to stand for 20 minutes, until cool but not set.
Whisk the butter in a mixing bowl with an electric whisk until fluffy. Whisk in the chocolate and vanilla, until smooth. Sift in the icing sugar and whisk until smooth. Cover and chill for about 40 minutes until thick enough to spread.
Cut the cake into 3 evenly sized pieces. Spread 1/3 of the buttercream on 1 piece and press 1/4 of the raspberries into the cream. Place another cake layer on top and repeat the process with the buttercream and raspberries. Place the remaining cake on top and spread with the remaining buttercream. Decorate with raspberries.