My sister and best friend share a birthday and luckily have similar tastes in sweets and video games, so I baked them this Raspberry cake with cheesecake filling and a white chocolate ganache. It looks a little sloppy, but came out delicious.

Here's the recipe for the cake, it's pretty much a pink lady cake/snowball cake mutant.
4 1/2 cups cake flour
2 1/2 cups sugar
1/2 cup vegetarian raspberry jello mix(1 pkge) or some powdered dehydrated raspberry.
5 1/4 teaspoons baking powder
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups pureed raspberries
8 egg whites
2/3 cup milk
Cheesecake filling:
2 pkg. (8 oz.) Cream Cheese,
2 egg
4Tbsp. granulated sugar
White chocolate cream:
7 oz white chocolate
2 cups heavy cream
food coloring (optional)
White chocolate ganache
3/4 heavy cream
1 T butter
12 oz white chocolate
Make the cake
1. Preheat the oven to 350»F. line 2 oven proof bowls with foil then butter and flour them.
2. Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds. Add the butter and raspberry puree and mix to blend the ingredients. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
3. In another large bowl, whisk together the egg whites, milk to blend. Add the whites to the batter in two or three additions, scraping down the sides of the bowl well and mixing only to incorporate after each addition. Divide mix among the 2 bowls. In a small bowl combine the cheesecake ingredients and spoon into the middle of each bowl. My oven's temperature fluctuates a lot, so I'm not sure how long the baking time is for a normal oven, but it was over an hour.
4. After cake cools heat 1/2 cup heavy whipping cream in double boiler then pour over white chocolate, let sit 5 minutes then stir until chocolate melts. In another bowl beat the remaining cream with a few drops of food coloring until stiff peaks form then slowly fold into ganache mix. Coat the cake, smooth, and refrigerate.
5. For ganache, heat the heavy cream in a double boiler with butter, and food coloring if using, until boiling then pour over white chocolate in metal bowl, let sit 5 minutes then stir. Cool to room temperature then slowly pour over cake and refrigerate for several hours. The cake came out a lovely shade of dark purple that contrasted nicely with its stark white interior and pink shell.
On the way home from the restaurant kirby began to melt... we got a good giggle from his new expression.
