Vanilla Butter Cake with Whipped White Chocolate Ganache and Raspberries

Cook Time 2 hours

Servings 8-10

Ingredients

Cake

125g butter, softened

¾ cup caster sugar

2 eggs

1 ½ cup self raising flour

½ cup milk

1 tsp vanilla paste

Ganache

Whipped white chocolate ganache:

200g cream

400g white chocolate

Seeds of 1 vanilla bean

Raspberries, to serve

Method

Cake

Preheat oven to 180°C.

Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour and milk until combined.

Spread into prepared pan. Bake for 50 minutes or until skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely

Ganache

Melt together the cream, white chocolate and vanilla over a double boiler. Set aside in the fridge until the ganache is firm before transferring to a kitchen aid mixer and whipping, until light and fluffy.

To assemble the cake, cut the cake in half and spread with the ganache and raspberries. Top with the second half and completely cover in ganache. Top the cake with roses. This is a naked cake so you want the sides to be really rustically covered.