White chocolate and guava cake

1. Guava puree:
Boil water and add the sugar and salt and stir until sugar has dissolved. Boil 2min.

2. Add vanilla essence and guavas. Continue to boil until the guavas are soft, about 15-20 min. Leave to cool completely. Reserve the syrup. (Keep the syrup, sometimes these terms are confusing when English is not your first language...)

3. Puree the guavas with enough of the syrup to form a thick puree. Put through a fine sieve and set aside.

4. Preheat oven to 200 degrees Celsius

5. Cake:
Spray and line 2x20cm cake tins with baking paper

6. Put chocolate in a mixing bowl and add warm water. Stir well and leave to cool.

7. Beat the butter and sugar until light and fluffy. Add eggs one at a time, beat well after each addition.

8. Beat in the chocolate mixture, sour cream, flours and salt

9. Divide the mixture evenly between the tins, level with a pallet knife. Reduce the oven to 180 degrees Celsius. Bake until firm, about 15-20min. Cool completely.

10. Filling:
beat the butter until light and fluffy. Add the guava puree and enough syrup to form an emulsion (kind of goo).

11. Assemble:
Place one layer of cake on a cake stand and brush well with the remaining syrup. Spread with half the filling. Repeat.

12. Decorate with white chocolate shavings and serve.