Another festive dessert for the holiday. Red and white can never go wrong with Christmas. This one is less complicated than the croquembouche I made last time. In fact this one is quite simple to make. I know only the white chocolate shards might already look intimating. But this was my first time making them, and they came out beautifully.

These lovely white chocolate shards. You can make it days in advance. When you are ready to serve your cake, just place them along the sides of the cake. The advantage is that you don’t have to worry about the perfectly smooth frosting, cause it’s totally unnecessary. A little too much whipped cream, nobody will notice. Plus, there is no too much whipped cream.

Despite the fact that this cake is perfect for Christmas, this cake is for my mother’s birthday. However, she’s not going to eat it as she resides in Hong Kong. Not until I am able to figure out how to mail the cake over to her without shattering and perishing it. The kids sang birthday song and blew the candles and ate the cake FOR HER. A video with every moments was emailed to her. I know. Strange! But I think I am going to do this every year.

Ingredients (8-inch 2-layer cake):
100 gram white chocolate, chopped
3 large eggs, room temperature, separated
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoon lemon juice
1 tablespoon lemon zest
1/2 cup cake flour, sifted
1 1/2 cups whipping cream
2 tablespoons icing sugar
1/4 cup good quality berry jam
2 cups fresh raspberry

Directions:
To prepare white chocolate shards, place the chopped chocolate in the top of a double boiler set over hot water and allow to melt, stirring occasionally.
Pour the melted chocolate onto a large parchment paper. Use an offset spatula to spread it in a thin and even layer. Place another sheet of same-sized parchment paper on top and gently press to release the air bubbles.
Starting with one short end, roll the parchment paper tightly into a tube about one inch wide. Chill in the refrigerator until set, at least 2 hours. Or a few days before the cake is made.
Remove the tube from the refrigerator. Unroll the tube in one quick motion to create the chocolate shards. If necessary, gently break the pieces to a desire size. Refrigerate the shards until ready to use.
Preheat oven to 350F. Line the bottom of a 8-inch cake pan with parchment paper. Set aside.
In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add 2 tablespoon sugar and continue beating until stiff peaks form. Scrape the meringue in another bowl. Set aside.
In the same mixing bowl, beat egg yolks and 1/4 cup sugar on high speed until thick and light in colour, about 5 minutes. Add vanilla, lemon juice and zest. Mix for another minute.
Sift flour and the remaining 2 tablespoons sugar over top of egg yolk mixture, followed by folding in half of the meringue.
Fold the rest of the meringue into the batter until just incorporated. Pour the batter into the prepared pans and smooth the top.
Bake for 25 minutes or until the cakes are golden brown and a toothpick inserted in the centre comes out clean.
Remove the cakes from the oven and let cool in pan for 5 minutes. Run a thin knife around the cake edge and place the cake on a wire rack to cool completely.
Beat whipping cream with icing sugar until the mixture holds stiff peaks. Place into the fridge to chill.
To assemble the cake, cut cake in half horizontally. Place one cake layer on the serving plate and spread with the jam. Gently spread the whipped cream on top. Top with another cake layer.
Frost the top and sides of cake with the remaining whipping cream. Press white chocolate shards around the sides and pile raspberries on top. Refrigerate until ready to serve. Preferably within 3 hours.