200gramswhite chocolate compoundcut into small pieces
200mlheavy cream or non dairy whipping cream
Instructions
Pre heat oven at 180 degrees C
Prepare three 7 inch round tins or two 8 inch round tins. Grease the tins with unsalted butter or margarine and lightly dust with some flour and set aside.
Using a stand mixer or electric hand mixer cream sugar and unsalted butter / margarine until light and fluffy.
Add eggs, one by one. Add vanilla essence and zest the lemons.
In a bowl, mix all purpose flour, baking powder, baking soda and salt.
Fold in a third of the flour mixture to the egg and butter mixture then half the mala, add another third of the flour and the rest of the mala.
Coat the berries with the rest of the flour and fold it in.
Divide the cake batter between the prepared tins and bake at 180 degrees C for 35 - 40 minutes or until a toothpick inserted at the centre comes out clean.
Once baked, remove and allow to cool completely before frosting.
For the white chocolate ganache, heat up the heavy cream to a soft boil.
In a heat proof bowl add white chocolate pieces , pour over the heated heavy cream. Allow to stand for one minute then stir to melt and allow to cool before chilling it in the fridge.
Once chilled, whip the white chocolate ganache with a stand mixer/ electric hand mixer or whisk until soft peaks are formed.
To decorate the cakes, remove them from tins.
On a cake board, add a small amount of white chocolate ganache then place the first later of cake.
Add a generous dollop of ganache and spread out evenly then add the next layer cake and repeat the procedure with the last layer.
Roughly decorate the sides of the cake for a rustic look.
Add some dark chocolate drip and top with more berries.
Notes
The cake keeps well when refrigerated for up to 5 days.