date:Jun 17, 2014
ed. Place 1 cup cream cheese mixture in a small bowl and stir in reserved 60g raspberry puree and melted white chocolate.
5. Spoon plain cheese mixture into pan and level. Fit a piping bag with a 1cm plain nozzle, twist bag near nozzle to prevent filling leaking, then spoon the raspberry cheese mixture into the bag. Untwist bag, quickly insert nozzle into the centre of the cake filling to a depth of 1cm, then pipe a 3cm round of the raspberry mixture. Lift out nozzle (take care as mixture may l