White chocolate and berry cake

Ingredients

For the sponge

• 8 eggs
• 1 pinch of salt
• 2 packets vanilla sugar
• 1/2 packet baking powder
• 8 tablespoons sugar
• 3 drops raspberry essence
• 100 g butter
• 8 tablespoons flour
• 1 tablespoon oil (for the tin)
• 1 tablespoon flour (for the tin)

For the syrup

• 100 ml water
• 3 tablespoons sugar
• 5 tablespoons rose water

For the cream

• 300 g white chocolate
• 500 ml plant-based whipping cream
• 1/2 jar seedless raspberry jam
• 1 pinch red food colouring

For the decoration

• 30 g white chocolate chips
• 2 tablespoons desiccated coconut
• 1 pinch edible glitter
• 1 pinch gel food colouring
• 175 g frozen berries

Preparation

1. Separate the whites from the yolks. Add a pinch of salt to the whites and beat them until they are firm. 2. Mix the yolks with 8 tablespoons sugar, 1/2 packet baking powder, 2 packets vanilla sugar and 3 drops raspberry essence for a few minutes, about 3 minutes. 3. Melt the butter for 10 seconds in the microwave and add it to the yolk mixture. Mix until smooth, then unplug the mixer. 4. Preheat the oven to 175°C. 5. With a wooden spoon, fold the yolks together with a little of the foam and a tablespoon of freshly sifted flour, a little at a time, until you have used it all. 6. Grease the tin with oil, dust it with flour, pour in the batter and level it. Bake for 25 minutes on convection bake, until a toothpick comes out dry. 7. For the syrup, put the water with 3 tablespoons sugar on the heat and let it boil for 5 minutes, until the crystals dissolve. Let the syrup cool. 8. Take the sponge out of the oven, loosen it from the tin and brush it with 5 tablespoons rose water and the syrup. 9. For the cream, melt the broken white chocolate with 200 ml whipping cream over low heat, 5 minutes. Let the mixture cool, then put it in the fridge for at least an hour. 10. After an hour, take the chocolate and cream out of the fridge and whip it with the remaining 300 ml whipping cream, also cold from the fridge. At the end fold in the seedless raspberry jam. 11. For a more intense pink, add a pinch of red food colouring and stir. 12. Spread 90% of the cream evenly over the sponge in the tin, trim the edges and then cut into portions. 13. Sprinkle the desiccated coconut over the cakes. 14. With a toothpick, draw stripes of gel colouring inside the piping bag. Put the leftover cream in the bag, then decorate the cakes as you like. 15. Place the white chocolate chips, dusted with a pinch of edible glitter. Thaw the berries and leave them on absorbent paper towels so they lose the excess liquid, then place them on the cakes. 16. Keep the tin cold until serving.