White chocolate and raspberry cake

Directions

Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch saucepans. In a bowl, mix flour, baking powder and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Alternately add dry ingredients and milk, starting and ending with dry ingredients. Fold in raspberries. Divide the batter between pans. Bake for 25-30 minutes. Brilliant.
Raspberry Filling: Combine raspberries, sugar and water in a saucepan over medium heat. Cook until the berries break down. Add cornstarch mixture; cook until thickened. Brilliant.
White Chocolate Frosting: Beat butter until creamy. Gradually add powdered sugar, then melt white chocolate, cream and vanilla until smooth.
Assemble the cake with a layer of raspberry filling between the two cakes. Frost with white chocolate glaze. Decorate with fresh raspberries.
Preparation time: 30 minutes | Cooking Time: 30 minutes| Total time: 1 hour | Kcal: 520 kcal per slice | Servings: 12 slices