Cream together the Stork and caster sugar until light and fluffy.
Beat in the vanilla and eggs one at a time.
Fold in the flour and finally the grated white chocolate.
Divide the mix between to 2 x 20cm cake tins and bake in a preheated oven at 180 °C, 160°C, Gas mark 4 for 35 minutes. Cool on a wire rack.
Prepare the filling: whip the Elmlea until thick. Add some vanilla and icing sugar and mix everything thoroughly.
Spread one third of the Elmlea over one cake, and sandwich the cakes together.
Carefully spread on the top and if liked place some of the Elmlea in a piping bag and pipe a decoration around the top of the cake. Place the strawberries and blueberries on the top and decorate with sprigs of fresh mint.
- Temperature: 180°C/160°C Fan/Gas mark 4 oC
- Baking time: