White chocolate and berry castella cake

    

                             Castella cake
                                 103gr                                                   egg yolks (~5) 
                                 94gr                                                     milk
                                 62gr                                                     butter
                                 90gr                                                     flour
                                 180gr                                                   egg whites (~6)
                                 116gr                                                   sugar

                             White chocolate filling
                                 250gr                                                   light cream 
                                 250gr                                                   heavy cream
                                 167gr                                                   white chocolate, chopped
                                 7,5gr                                                    gelatin sheets, soaked in cold water
                                 25gr                                                     lemon juice
                                 about a handful                                      red fruit

              

For the cake, line the bottom of a 20cm-diameterX>6cm-height pan with parchment paper and prepare a bigger pan for bain marie. Put the last in the oven and preheat at 150oC (convection).  Heat butter at 80oC and combine with the flour. Mix well, whisk in the milk, yolks and vanilla and set aside. In a separate bowl start whisking the egg whites, and when foamy, add half of the sugar. Continue whisking at high speed and when they reach soft peak stage, add the rest of the sugar and whisk on medium-low speed until just before the stiff peak stage. Fold the meringue in the yolk mixture by portions and fill the lined pan with the batter. Tap 2-3 times to bring any big air bubbles to the surface and pop them with a toothpick. Bake at 150oC for 30min and continue at 140oC for another 40min. 

You may need to place a same size cake ring on top of the pan to prevent uneven baking and side burning when using a convection oven.  When ready, having fully risen on the center with a golden brown color, remove from the oven and tap 2-3 times on the counter. Remove from the pan, let cool and cut in three layers.For the filling heat the light cream with zest just before boiling point and stir in the gelatin until completely dissolved. Add the mixture to the white chocolate and stir or blend until melted. Lastly incorporate the heavy cream and lemon juice and let cool. Keep in the fridge overnight or until set. When ready, whisk on high speed to aerate the cream into chantilly and spread two even layers with interspersed fruit between the three cake pieces. Leave just enough cream for lightly covering the top and sides of the cake and for decorating. Garnish with fresh fruit.