Ingredients

Method

1. 1

   Combine frozen raspberries, granulated sugar, and cornstarch in a saucepan.

2. 2

   Cook over medium heat, stirring constantly, until the mixture thickens into a jam-like consistency (approximately 10-15 minutes).

3. 3

   Strain the jam through a fine-mesh sieve to remove the seeds. Set aside a small portion for the frosting swirl, and let the rest cool completely.

4. 4

   Preheat your oven to 350°F (175°C). Grease and line a 9x9 inch square baking pan with parchment paper.

5. 5

   In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy.

6. 6

   Add the egg whites and vanilla extract, mixing until well combined.

7. 7

   In a separate bowl, whisk together the flour and baking powder.

8. 8

   Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.

9. 9

   Pour the batter into the prepared pan and spread evenly.

10. 10

    Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

11. 11

    In a small bowl, whisk together the sweetened condensed milk, whole milk, and vanilla bean paste until smooth.

12. 12

    Melt the chopped white chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method), stirring until smooth. Let it cool slightly.

13. 13

    In a large bowl, beat the softened butter and cream cheese with an electric mixer until creamy.

14. 14

    Pour in the cooled, melted white chocolate and mix until fully incorporated.

15. 15

    Add the reserved raspberry jam (about 2-3 tablespoons) and mix until the frosting is evenly colored.

16. 16

    Gradually add the powdered sugar and mix on low speed, then increase to medium-high and beat until the frosting is light and fluffy.

17. 17

    Once the cake is cool, use the handle of a wooden spoon or a thick straw to poke holes all over the surface.

18. 18

    Slowly pour the vanilla milk soak over the cake, allowing it to absorb into the holes.

19. 19

    Pour the cooled raspberry jam into a piping bag (or use a spoon) and fill the holes. Spread any remaining jam in an even layer over the top of the cake.

20. 20

    Scoop the frosting onto the cake and spread it evenly with an offset spatula.

21. 21

    Dollop the reserved portion of seedless raspberry jam over the frosting. Use a spoon or knife to gently swirl the jam into the frosting to create a marbled effect.

22. 22

    Refrigerate the cake for at least 1 hour to set.

23. 23

    Slice into squares and garnish with fresh raspberries, white chocolate pieces, and edible flowers before serving.