- Grease three sandwich tins and preheat the oven to 140°C/275°F/Gas Mark 1.
- Cream together the Stork with Butter and caster sugar. Add in the eggs and mix well. Mix in the self raising and plain flour, followed by the melted white chocolate.
- Split between the tins and bake for 35-40 mins or until a skewer comes out clean Make the buttercream by mixing the Stork with Butter and icing sugar until it combines. Then add in the raspberry jam and mix on a high speed for 3-4 mins Spread a nice thick layer of raspberry buttercream over one of the cakes. Place another cake on top and repeat by spreading a layer of buttercream over the second cake. Then top with the final cake and spread a little buttercream over the top layer and continue to spread it over the sides.
- Using a pallet knife, start to take the buttercream off, we only want a thin layer left on the outside. Keep spreading until you have a nice, clean finish
- Top with fresh raspberries. Melt white chocolate and drizzle over the top.
Recipe courtsey of Stork.
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Raspberry and white chocolate - a pairing so good it deserves it's own showstopper. Simple to make, it's sure to add the ‘wow factor' to any event
For the cake: 300g self raising flour 300g caster sugar 300g Stork with Butter 85g plain flour 5 eggs 150g melted white chocolate For the raspberry buttercream 200g Stork with Butter 600g icing sugar 3 tbsp seedless raspberry jam To decorate: Fresh raspberries 75g melted white chocolate
Time: 20 mins Serves: 12 Nutrition: n/a