Ingredients

• 80 g white chocolate
• 80 g butter
• 6 tablespoons sugar
• 3 eggs
• 40 g flour + 1 tablespoon for the fruit
• 1/2 teaspoon baking powder
• 100 g ground almonds
• 1 teaspoon grated orange or lemon zest
• and 200 g summer fruit (currants, blueberries, raspberries)

White Chocolate Glaze

• 3 tablespoons 18% or 30% cream
• 20 g white chocolate

Preparation

1. Prepare a small bundt pan with a capacity of about 1.5 litres, grease it with butter and dust with flour or ground almonds. Preheat the oven to 180°C.
2. Put the white chocolate broken into pieces and the diced butter into a bowl. Set the bowl over a pot with a small amount of simmering water and stir until the ingredients melt and combine into a smooth mixture.
3. Add the sugar and egg yolks and stir. Remove the bowl from the pot and add the flour with the baking powder, along with the almond flour and zest. Mix with a spoon.
4. Whip the egg whites into stiff peaks and gently fold into the batter. Then gently fold in the fruit, which has been tossed beforehand with 1 tablespoon of flour.
5. Pour the batter into the prepared pan and bake for about 35 minutes.
6. Remove the cake from the oven, let it cool in the pan, then turn it out onto a wire rack.
7. Glaze: bring the cream to a boil in a small saucepan, remove from heat, and add the chopped chocolate. Stir until the chocolate is completely melted. Pour the thickening glaze over the cake.