Name: White chocolate raspberry macadamia cake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: 200 g frozen raspberry; 60 g sugar; 25 g corn starch; 1 to 2 tbsp rum; 9 to 12 organic lemon leaves, preferably different size; 180 g white chocolate coarsely chopped; 150 g unsalted butter, softened; 1 tsp butter for greasing baking pans; 350 g flour; 1 1/2 tsp baking powder; 3/4 tsp baking soda; 3/4 tsp salt; 180 g granulated sugar; 2 tsp vanilla extract; 4 large eggs; 150 ml buttermilk; 200 g chopped white chocolate; 110 g chopped toasted macadamia nuts; 200 ml pure cream; 450 g white chocolate finely chopped

Ingredients

200 g frozen raspberry
60 g sugar
25 g corn starch
1 to 2 tbsp rum
9 to 12 organic lemon leaves, preferably different size
180 g white chocolate coarsely chopped
150 g unsalted butter, softened
1 tsp butter for greasing baking pans
350 g flour
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
180 g granulated sugar
2 tsp vanilla extract
4 large eggs
150 ml buttermilk
200 g chopped white chocolate
110 g chopped toasted macadamia nuts
200 ml pure cream
450 g white chocolate finely chopped

Preparation

Preparation25 min

Cook time20 min

Raspberry fillingsLet 200 g raspberries come to room temperature.
This brings out lot of water from berries. Take the raspberries with water to heavy bottom saucepan and place it on medium heat. Take care so that you don't burn the berries.
Now mix sugar and corn starch together. While raspberries are just about to boil add corn starch and sugar mixture to it and keep stirring till the corn starch is cooked. It will gradually start to thicken up and slowly the mixture will get clear.
Filling will be ready once the mixture gets clear. Take it off from heat and let it cool. Before coating the cake with filling, mix with 1 or 2 tbsp spoon of rum. White chocolate leavesWash the leaves and dry them with paper towels. Heat one inch of water in a saucepan, place a steel bowl with 180 gram of white chocolate over saucepan and whisk until melted and smooth.
Using a fine food brush, paint a thick coat of chocolate on the underside of each leaf. Take care not to drip chocolates over the sides of the leaves, or they will be difficult to peal off later. Place the leaves with chocolate side upwards on baking sheet and leave in a cool, dry place or refrigerate until the chocolate has set.
Hold the leaf stem and peal the leaf carefully away from chocolate. Transfer the chocolate leaves to the other baking sheet and refrigerate until ready to use.
Preparing cakePreheat the oven to 175 C. Butter three 18cm round cake pans. Combine the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes.
Scrape down the bowl. Add the vanilla and the four egg yolk one at a time, beating well after each addition. Add about one-third of the flour mixture and mix until incorporated. Add half if butter milk and mix well. Continue adding the flour mixture and the buttermilk, alternating between the two and ending with flour. Beat white part of 4 eggs separately till they form medium peak. Mix it with cake batter slowly till they have mixed uniformly. The batter will be thick and glossy. Fold in white chocolate and macadamia nuts.