Preheat the oven to 180°C (160°C fan oven), Gas Mark 4.
Line two 20cm sandwich tins with baking parchment.
Empty the raspberry & white chocolate cake mix into a mixing bowl. Add the water, oil and eggs. Using a whisk, mix to make a smooth creamy batter.
Use a spatula or metal spoon to empty the cake mix evenly into the sandwich tins, smoothing the batter out so it goes all the way to the edges of the tins.
Put the tins in the hot oven and bake for 20 mins, until cooked through. Insert a knife into the centre of the cake, it should come out clean.
Leave to cool on a wire rack.
Heat the oven to 220C/200C fan/gas 7. To make the profiteroles, put the butter and the caster sugar in a saucepan with the water.
Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat with a wooden spoon until the dough comes away from the sides of the pan.
Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture.
Using a piping bag pipe 5cm in diameter circles/balls of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 mins until well risen and brown.
Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack.
Italian meringue butter cream:
Beat the egg whites and continue beating until soft peaks form.
While the eggs are getting whipped add the sugar and water into a medium pot and place on medium-low heat.
Stir until sugar melts and becomes clear.
Maintain at medium-high heat until temperature reads 120c.
Drizzle the sugar into the mixer immediately. At this point the meringue should be at the soft peak stage.
Run mixer until meringue is cool/tepid.
Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.
Whip cold double cream in a mixing bowl by hand until soft peaks form.
At this stage add in the lemon curd and incorporate with the whisk.
Using a spatula add this to a piping bag with a metal filling nozzle.
Place in the fridge until needed and when choux profiteroles are cool fill them with the
Dip the filled profiteroles in some slightly warmed lemon curd and then scatter in mini meringues and slightly press in.
Place profiteroles on top of the cake.
Putting cake together:
With the larger cake spread over lemon curd and pipe butter cream a 1cm from the edge of the cake and sandwich both together.
Place on cake bard and then crumb coat the outside of the cake. Do the same process with the smaller cake.
Use the yellow butter cream to create an ombe effect around the smaller cake on the top layer.
Using dowels and a small cake board if needed stack the cakes on top of each other.
Decorate the top of the cake with a flat layer of butter cream and the profiteroles around the top.
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