Ingredients:
- 315g All-purpose flour
- 300g Granulated sugar
- 1 tsp Baking soda
- 0.5 tsp Fine sea salt
- 225g Unsalted butter, room temperature and cubed
- 3 Large eggs, room temperature
- 120ml Sour cream
- 120ml Raspberry reduction
- 2 tsp Pure vanilla extract
- 360ml Heavy whipping cream
- 255g White chocolate, finely chopped
- 225g Mascarpone cheese, chilled
- 1 tsp Rose water
- 125g Fresh raspberries
- 20g White chocolate shavings
- Edible gold leaf
Instructions:
- Start by simmering about 250g of raspberries over medium heat until they break down. Press them through a fine mesh sieve to collect exactly 120ml of seedless liquid. Note: This reduction is the heart of the cake's flavor and color.
- Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In your mixer bowl, combine the 315g flour, 300g sugar, baking soda, and salt. Add the 225g cubed butter and mix on low until the mixture looks like coarse sand. Note: Coating the flour in fat now prevents a tough cake later.
- Whisk together the 3 eggs, sour cream, raspberry reduction, and vanilla. Gradually pour this into the flour butter mixture, beating on medium high for about 1 minute until the batter is smooth and pale pink.
- Divide the batter between two greased 8 inch pans. Bake at 350°F (175°C) for 30-35 minutes until a toothpick comes out clean and the edges pull away slightly. Note: Don't overbake or you'll lose that velvety texture.
- Heat 120ml of the heavy cream until simmering, then pour it over the finely chopped 255g white chocolate. Let it sit for 5 minutes, then stir until a glossy, silken ganache forms. Chill this for at least 2 hours.
- Add the remaining chilled heavy cream, chilled mascarpone, and rose water to the cold ganache. Whip on high until stiff peaks form and the frosting is airy.
- Place the first layer on a plate, spread a thick layer of frosting, and dot with halved fresh raspberries. Top with the second layer, cover the whole cake in frosting, and finish with chocolate shavings and gold leaf.