1. Preheat the oven to 175°C (350°F). Grease two 20cm (8-inch) round cake pans and line the bottoms with parchment paper.

2. In a large mixing bowl, whisk together 315g (2 3/4 cups) of flour and 1/2 teaspoon of salt. Set the mixture aside.

3. In a separate bowl, cream 225g (1 cup) of butter and 450g (1 3/4 cups) was incorrect so revised to 250g (1 1/4 cups) of sugar until the mixture is light and fluffy. Beat in 3 large eggs one at a time, ensuring each egg is fully incorporated before adding the next.

4. Gradually add the flour mixture to the butter mixture, alternating with 75g (1/2 cup) of almond paste, beginning and ending with the flour mixture. Beat just until the ingredients are combined.

5. Melt 225g (8 ounces) of white chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Allow the chocolate to cool slightly.

6. Fold the melted chocolate into the cake batter until well combined. Divide the batter evenly between the prepared pans and smooth the tops.

7. Bake the cakes for 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

8. Once the cakes are completely cool, you can frost and decorate them as desired. Serve with whipped cream and fresh raspberries.