White Chocolate and Raspberry Cakes
Preheat the oven to 180°C (approximately 350°F). Line a 17 x 24 cm (approximately 6 x 10 inches) baking pan with parchment paper. Chop the white chocolate coarsely and melt with the butter in a double boiler with stirring. Cool slightly. Gradually beat in the eggs, sugar and vanilla. Mix flour, baking powder, salt and almonds and stir into the batter. Pour into the prepared pan and smooth the top. Sprinkle the raspberries evenly over the top. Bake for about 30 minutes.
Remove the cake from the oven and cool completely in the pan. Lift the cake out of the pan using the parchment paper. Cut the cake into 3 cm (approximately 1-inch) squares. Melt the vanilla icing in a double boiler. Drizzle over the cakes. For the white chocolate stars, pour the icing into a piping bag fitted with a small plain tip. Pipe stars onto parchment paper and let stand until dried. Lift stars from parchment paper onto freshly glazed cakes.