White chocolate raspberry macadamia cake recipe

Ingredients

• 200 g frozen raspberry
• 60 g sugar
• 25 g corn starch
• 1 to 2 tbsp rum
• 9 to 12 organic lemon leaves, preferably different size
• 180 g white chocolate coarsely chopped
• 150 g unsalted butter, softened
• 1 tsp butter for greasing baking pans
• 350 g flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 180 g granulated sugar
• 2 tsp vanilla extract
• 4 large eggs
• 150 ml buttermilk
• 200 g chopped white chocolate
• 110 g chopped toasted macadamia nuts
• 200 ml pure cream
• 450 g white chocolate finely chopped