Not the most slimming way to enjoy raspberries, but somehow white chocolate doesn’t seem as sinful as the dark stuff. I used 3 sandwich tins to make the layers, but it works just as well with 2x20cm tins.

1. Pre-heat oven to gas 4 (180°C) and line the cake tins.
2. Beat sugar and butter together until light and fluffy then gradually add the eggs (add some of the flour while you do this if your cakes are curdle prone).
3. Fold in the flour with a metal spoon and add the vanilla essence. Divide between the two cake tins and bake for approx. 20 mins, until the cake is risen and golden (do not open the oven before 15 mins has elapsed). If using 3 tins, reduce the baking time to 15 mins.
4. To make the coulis, heat 175g fresh or frozen raspberries with 50g sugar and bubble in the pan to reduce slightly. Cool/refrigerate until needed.
5. To make the chocolate frosting, melt the white chocolate and leave to cool slightly. Cream together the butter and icing sugar until light and fluffy. Whip the double cream lightly and fold in the white chocolate and butter and icing sugar mix.
6. Once the cakes have cooled, spread chocolate frosting and coulis on the bottom layer(s), sandwich together and cover with more frosting. Decorate with white chocolate curls and fresh raspberries. Make the curls by melting some chocolate, spreading onto greaseproof paper and then, once hardened, ‘shaving’ into curls with a flat knife or peeler.