White Chocolate Raspberry Cake with Silky Crumb

Instructions:

1. Simmer 340g raspberries, 30g sugar, and 15ml lemon juice in a small saucepan. Note: Use medium heat to prevent burning.
2. Cook 12 minutes until the berries have broken down and the liquid has thickened.
3. Strain the mixture through a fine mesh sieve, discarding the seeds.
4. Chill the reduction in the fridge until it is completely cold to the touch.
5. Whisk 375g flour, 300g sugar, 12g baking powder, and 4g salt in your mixer bowl.
6. Add 225g cubed butter and mix on low until the texture resembles coarse sand.
7. Stream in 170g melted white chocolate while mixing. Note: This coats the flour particles in fat.
8. Combine 240ml milk, 4 egg whites, and 10ml vanilla in a separate jug.
9. Add the milk mixture to the flour in three stages, beating for 30 seconds after each until the batter is pale and voluminous.
10. Divide the batter evenly between three greased and floured 8 inch pans.
11. Drop teaspoons of the chilled raspberry reduction onto the batter.
12. Use a toothpick to swirl the fruit until you see elegant pink ribbons.
13. Bake at 350°F (180°C) for 35 minutes until a skewer comes out clean and the edges pull away.
14. Beat 340g cool butter for 5 minutes until it looks nearly white and doubled in volume.
15. Add 500g sifted confectioners' sugar one cup at a time.
16. Mix in 170g melted white chocolate and 30ml heavy cream.
17. Whip on high for 2 minutes until the frosting is glossy and air light.