For the cake:
6 egg yolks
1 cup milk
1 teaspoon vanilla extract
3 1/3 cups self-rising flour
1 cup sugar
1/2 cup butter, softened
5 1/2 oz white chocolate, melted
For the filling and topping:
9 1/2 oz white chocolate, melted
2 cups mixed summer berries
TO MAKE THE CAKE:
Preheat the oven to 350 degrees F. Butter two 9-inch springform pans and line bases with parchment or waxed (greaseproof) paper.
Combine the egg yolks, 1/4 cup of the milk,
and the vanilla in a bowl.
In a large bowl, combine the flour and sugar. Add the softened butter with the remaining 3/4 cup milk and add to dry ingredients. Beat on low speed to combine, 3-4 minutes. Gradually add the egg mixture in 3 batches, beating well after each addition. Add the melted white chocolate and beat to combine, about 2 minutes. Pour the mixture into the prepared pans. Bake for 35-40 minutes, or until a skewer inserted in the center of each cake comes out clean. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
TO MAKE THE FILLING AND TOPPING:
Spread one-third of the warm melted white chocolate over 1 cake layer using a large metal spatula.
Place the berries, reserving a few for decoration, on top of the cake layer spread with the chocolate. Place the second cake layer on top and cover the assembled cake with the remaining melted white chocolate. Decorate with the reserved berries and serve.
Source: Close-up on Cakes
