Cookidoo® 10th Anniversary Cake

Icing

• 250 g sugar
• 50 g heavy cream, 35% fat
• 180 g white chocolate, for cooking, small pieces or callets
• 50 g unsalted butter, cut in pieces, room temperature
• 100 g mascarpone

Whipped Cream

• 400 g heavy cream, 35% fat, chilled
• 15 g stabilizer for whipping cream

Cake and Decoration

• 250 g unsalted butter, cut into pieces, room temperature, plus extra to grease
• 350 g all-purpose flour, plus extra to dust
• 150 g sugar
• 100 g brown sugar
• 1 ½ tsp vanilla extract, natural
• 6 large eggs
• 200 g whole milk
• 1 tsp baking powder
• 1 tsp salt
• 500 g mixed fruits, fresh, to garnish