450 g (1 lb) unsalted butter,
at room temperature
450 g (1 lb) white chocolate
(28%), chopped or buttons
450 g (1 lb/3 cups) plain (all-purpose) flour
225 g (8 oz/1½ cups) self-raising flour
600 g (1 lb 5 oz) caster (superfine) sugar
5 eggs, lightly beaten
2 teaspoons vanilla bean paste
500 g (1 lb 2 oz) hundreds and
thousands (nonpareils)
16 assorted medium macarons
600 g (1 lb 5 oz) white chocolate (28%), chopped
or buttons
300 ml (10½ fl oz) pure (pouring)
cream (35% fat)
50 g (1¾ oz) unsalted butter,
at room temperature

Preheat the oven to 180°C (350°F).

Prepare three 18 cm (7 inch) diameter
round springform cake tins by spraying
the sides with cooking oil and lining
the bases and sides with baking
paper. Ensure the collar of the paper
extends 2 cm (¾ inch) above the tin.

Put the butter and 400 ml (14 fl oz) of
water into a large saucepan and stir
over medium heat until the butter has
melted. Remove from the heat, add the
white chocolate and stir until completely
melted and combined. Set aside to cool.

Combine the plain and self-raising flours,
sugar and a generous pinch of salt in the
bowl of an electric mixer fitted with the
paddle attachment. Mix on low speed until
combined, then pour in the chocolate
mixture. Continue to beat while you add
the eggs and vanilla paste. Beat well.

Divide the mixture between the three
prepared cake tins, then smooth the
top with a palette knife. Bake for 1
hour or until the cakes are golden
brown and a skewer inserted in the
centre of the cake comes out clean.

Cool completely in the tin, on a wire
rack, then carefully remove the cakes
from the tins. Wrap each cake in plastic
wrap and refrigerate overnight.

To make the white chocolate
ganache, put the chocolate in a
heatproof bowl and set aside.

Bring the cream to the boil over
medium heat and pour the hot
cream over the chocolate.

Use a handheld blender to combine
and create the ganache. Cover the
surface with plastic food wrap and
allow to cool to 40°C (105°F).

When the ganache has cooled, add the
butter and use the handheld blender to
mix. Pour the ganache into a clean deep
tray and cover the surface with plastic
wrap until ready to use. (If making the
ganache at the same time as the cakes,
store overnight at room temperature.)

When ready to assemble, take the 3 cakes
out of the refrigerator and use a knife and
ruler to trim the top flat so that each cake
is 4.5 cm (1¾ inches) high. Place one of
the cakes on a serving plate, using a little
of the ganache to secure it in place.

Using a piping (icing) bag fitted with a size
13 plain nozzle, pipe a thick layer of the
ganache onto the top of the cake and then
place the second cake on top. Press the cake
down gently to make sure the cake is even.

Pipe another layer of ganache onto
the cake and place the final cake
on top. Press down gently to make
sure that the top is level and flat.
Use a palette knife to smooth out
any ganache that has come out from
between the layers of the cake and then
apply the remaining white chocolate
ganache to the outside of the cake.

Pour the hundreds and thousands into
a small bowl and sprinkle over the
cake, covering it completely. It may
help to carefully pick the cake up.

To finish, use toothpicks to attach
the macarons to the top and side
of the cake. Make sure to remove
the toothpicks when serving.