How to Make White Chocolate Raspberry Macadamia cake:
Allow 200 g frozen raspberries come to room temperature, water oozes out from berries.
Heat the raspberries with water in heavy bottom saucepan and place it on medium heat.
Now mix sugar and corn starch together. While raspberries are just about to boil add corn starch and sugar mixture to it and keep stirring till the corn starch is cooked. It will gradually start to thicken up and slowly the mixture will get clear. Take it off from heat and let it cool.
Before coating the cake with filling, mix with 1 or 2 tbsp spoon of rum.
White chocolate leaves:
Wash the leaves and dry them with paper towels. Heat one inch of water in a saucepan, place a steel bowl with 180 gram of white chocolate over saucepan and whisk until melted and smooth.
Using a fine food brush, paint a thick coat of chocolate on the underside of each leaf. Take care not to drip chocolates over the sides of the leaves, or they will be difficult to peel off later.
Place the leaves with chocolate side upwards on baking sheet and leave in a cool, dry place or refrigerate until the chocolate has set (30 minutes).
Hold the leaf stem and peal the leaf carefully away from chocolate.
Transfer the chocolate leaves to the other baking sheet and refrigerate until ready to use.
Preheat the oven to 175 degree C. Butter three 18 cm round cake pans.
Combine the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and sugar on medium speed until light and fluffy, 3 to 5 mins.
Add the vanilla and the four egg yolk one at a time, beating well after each addition.
Add about one-third of the flour mixture and mix until incorporated. Add half of butter milk and mix well.
Continue adding the flour mixture and the buttermilk, alternating between the two and ending with flour.
Beat white part of 4 eggs separately till they form medium peak.
Mix it with cake batter slowly till they have mixed uniformly. The batter will be thick and glossy.
Fold in white chocolate and macadamia nuts.
Divide the cake batter evenly among the prepared cake pans. Level the batter with a spatula.
Arrange the pans on the oven racks so that no pan is directly over another.
Bake, swapping and rotating the pan's positions after 20 minutes, until a toothpick inserted in the centre of each cakes come out clean - 30 to 35 minutes total. Cool for 10 minutes. Invert the cakes and cool the cakes completely.
Place the chopped white chocolate into medium size bowl. Set aside.
Heat the cream in a small saucepan until just boiling.
Pour the cream over the chocolate and leave it to stand for two minutes. This will give the chocolate time to soften.
Stir the ganache until smooth. Leave the white chocolate ganache to cool until it reaches the desired consistency.
Assemble the cake:
Place the cake on a flat serving plate or cake stand. Spread a uniform coating of raspberry filling on top of the cake. Repeat the same with second cake layer. Amount of raspberry filling is up to you, I used 3 to 4 table spoon of filling. Top with the last cake layer.
Spread white chocolate ganache with clean broad (offset) spatula, over the top and side of the cake. Refrigerate the cake until the ganache firms enough for about 20 to 30 minutes. Decorate with white chocolate leaves, fresh raspberries and mint leaves.