How to make raspberry and white chocolate cake

• Mix the butter with powdered sugar for a few minutes - until it becomes light.
  200 g butter, 200 g powdered sugar
  
• Sift the flour through a sieve together with the baking powder.
  250 g wheat flour - all-purpose, 2 teaspoons baking powder
  
• Add one egg at a time to the creamed butter, and immediately a spoon of flour - mix briefly - just until combined.
  4 eggs
  
• Add the rest of the flour and mix briefly - stop mixing when you still see remnants of flour.
  
• Add about half of the chopped chocolate to the batter and gently mix with a spoon.
  100 g white chocolate
  
• Transfer the batter to the prepared baking dish (mine was lined with baking paper).
• Arrange the raspberries on top of the cake and sprinkle them with the rest of the chocolate.
  approx 250 g raspberries
  
• Bake the cake in an oven preheated to 170 degrees (fan-assisted) for about 40-50 minutes - until a wooden skewer comes out clean.
• After baking, let the cake cool, and before serving, you can additionally sprinkle it with powdered sugar.