Ingredients
Method
1.To make white chocolate ganache, bring cream and liqueur to the boil in a medium saucepan. Remove from heat; pour over chocolate in a small heatproof bowl, stir until smooth. Cover; refrigerate overnight. Beat ganache in a small bowl with an electric mixer until mixture changes to a paler colour.
2.Preheat oven to 180°C. Grease a deep 23cm x 31cm oval cake pan; line base and side with baking paper.
3.Beat butter and 1 1/2 cup sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in sifted flours, ground hazelnuts, sour cream and berries. Spread mixture into pan.
4.Bake cake about 1½ hours. Stand in pan 10 minutes; turn, top-side up, onto a wire rack to cool.
5.Meanwhile, to make sugared berries, using a small artist’s paint brush, brush berries very lightly with egg white; toss in remaining sugar. Place in a single layer on a tray and allow to dry at room temperature.
6.Spread cake with ganache; top with sugared berries. Serve immediately.
