cake

butter for greasing
4 eggs
100g caster sugar
100g plain flour
finely grated rind of 1 orange
3 tbs fresh orange juice

Filling

250g white chocolate
50g plain chocolate
150ml double cream
675g strawberries
1 tbs milk
50g icing sugar
100g blueberries

1. Preheat oven to 160C Fan. Butter and base line a 20cm deep cake tin. Place the eggs and sugar in a bowl over a pan of simmering water and whisk with a hand or electric whisk for about 5 mins until pale and thick and leaves a trail when the whisk is lifted. Remove from the heat. 

2. Sift the flour, stir in the orange rind, then fold into the egg mixture using the whisk. Pour it into the tin, shaking lightly to level. Bake for 20 mins until firm to the touch. Cool the cake in the tin for 5 mins, then turn out and cool on a wire rack. When cold, split into 3 layers and sprinkle each layer wih the orange juice.

3. Make the filling: break up 75g white chocolate and place in a bowl over a pan of hot water and leave to melt. Cool slightly. Chop the plain chocolate into rough chips. Whip the cream until it just holds its shape, then fold in melted white chocolate, followed by the plain chcolate. 

4. Spread half of the chocolate filling over the botttom layer of the cake. Reserve 10-12 strawberries for decoration and slice the rest. Arrange half of the sliced strawberries over the filling, then cover with the centre section of the cake. Spread over the remaining filling, cover wih the remaining sliced strawverries and then the top layer of cake; chill. 

5. Melt the remaining white chocolate with the milk and icing sugar in a bowl set over hot water. Cool until thick enough to spread, then pour over the top of the cake, allowing it to drip over the sides. When set, pile the reserved strawberries in the centre with the blueberries. Chill, then serve. 

Assemble on the day it is to be eaten.