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Prepare WHITE BUTTER CAKE.
Use recipe of my White Butter Cake, recipe attached in direction step #1.
Prepare RASPBERRY WHIPPED,CREAM FILLING.
You need to prepare cold heavy whipping cream.
Provide cold raspberry jam, seedless if possible.
You need confectioners sugar.
You need to prepare vanilla extract.
You need WHITE CHOCOLATE FROSTING.
You need good quality white chocolate, chopped.
You need to prepare heavy cream.
Prepare GARNISH.
Prepare white chocolate Lindor truffles.
Use dark chocolate Lindor truffles.
You need to prepare colored sugar.
You need fresh rasberrys.

Have White Butter Cake made and cooled, and removed from pans, recipe attached below https://cookpad.com/us/recipes/336925-white-butter-cake.
MAKE WHITE CHOCOLATE FROSTING, IT NEEDS TO CHILL UNTIL COLD SO SHOULD BE MADE FIRST.
Place white chocolate in a large bowl. Heat cream in the microwave or stovetop just until hot, pour over chopped chocolate, .let sit 1 minute then stir until smooth. Chill in the refrigerator until.very cold, 1 to 2 hours. When ready to frost cake whip mixture until light and creamy..
MAKE RASPBERRY WHIPPED CREAM FILLING.
Whip cream into soft peaks, add jam, sugar and vanilla, whip until firm peaks just form..
Cut each cake layer in half with a sharp knife to make 4 layers of cake.
Place one layer on your serving plate.
Cover this layer with 1/3 of the raspberry filling.
Place second cake layer lb top of this and cover with another 1/3 of filling.
Add third layer and remaining filling, place fourth layer on top. This will be frosted..
Frost entire cake with the whipped white chocolate frosting.
Garnish with the truffles and colored sugar, and fresh tasberrys.

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