Preheat your oven to 335ºF and prepare three, 6-inch cake pans with cake goop or another preferred pan release. You can also use two, 8-inch cake pans.

Heat the milk in the microwave and then add your chopped white chocolate to the milk. Let it sit for 5 minutes.

Microwave in 10-second increments until the chocolate is melted, then whisk until all the chocolate is melted into the milk.

Add the vanilla extract and set aside allowing the white chocolate milk to cool down to just above room temperature.

In a large mixing bowl, combine your flour, baking powder, and salt, whisk briefly and set aside.

Place the butter and sugar in a stand mixer with a paddle attachment and cream it until light and fluffy, about 1 to 2 minutes.

Add the egg whites one at a time to the butter mixture while mixing on medium speed and let each fully combine before adding the next.

Add ⅓ of your dry flour mixture to the bowl and mix on low speed until just combined.

Then add ½ of your wet ingredients, then alternate adding the rest of the dry and liquids and mix until combined.

Divide the batter into the prepared cake pans.

Bake the cakes at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.

Let the cake layers cool for ten minutes and then turn them out onto a wire cooling rack.

Wrap the cakes in plastic wrap while they're still warm and place them into the freezer to flash chill.

Once they're cold but not frozen you can then trim off the brown edges of your cakes.

Add the raspberries and sugar to a medium-sized saucepan over medium heat.

Heat the raspberry puree until it begins to bubble.

In a small bowl, combine the water and the Clear-Jel (or cornstarch) and mix until smooth.

Add the Clear-Jel mixture (or cornstarch slurry) to the hot liquid and mix for one more minute to thicken the mixture.

Add in the lemon juice and zest and continue cooking for one more minute.

Transfer the mixture to a heat-proof container and cover it with plastic wrap (so that it's touching the surface) and allow it to cool to room temperature or place it into the refrigerator to cool before using it.

Chop the white chocolate with a knife into smaller pieces.

Microwave the chocolate in a microwave-safe bowl for 1 minute to soften.

Bring the heavy whipping cream to a simmer in a pot over the stove.

Pour the warm cream over the chocolate and make sure all of the chocolate is fully covered, then set for 5 minutes.

Whisk gently to combine the cream and chocolate until it comes together and is smooth and creamy.

Place the pasteurized egg whites and powdered sugar in a stand mixer bowl. Combine the ingredients on low, then whip on high for 1-2 minutes to dissolve the powdered sugar.

Add in the salt and vanilla extract.

Add the butter in chunks and whip with the whisk attachment for about 8 to 10 minutes until light and fluffy.

If your buttercream looks curdled, remove about ⅓ cup of buttercream and melt it in the microwave for 10 to 15 seconds.

Add in the warm or room temperature ganache to help emulsify the buttercream.

Whip the buttercream on high for 2 minutes until it's very white, light, and shiny.

Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth.

Once your cake layers are very cold and trimmed, place your first layer on a cake board and coat the layer with a thin layer of white chocolate ganache.

Cover the ganache with a thin layer of white chocolate buttercream and then pipe a dam around the cake edge.

Carefully fill the pool with raspberry filling.

Spread a thin layer of buttercream on the next layer of cake.

Repeat the layering process for the next two layers of cake, ganache, buttercream dam, and raspberry filling.

Give the cake an even crumb coat with your offset spatula and place it in the freezer to chill and firm up.

Apply the final coating of white chocolate frosting and smooth it with a cake scraper.

Pipe dollops of buttercream around the top edge of the cake alternating with a fresh berry.

Fill in the center with your remaining raspberry filling.

Shave leftover white chocolate with a potato peeler to create shavings.

While the buttercream is still somewhat soft press white chocolate shavings into the sides of the cake.

Chill the cake for 30 minutes to allow the buttercream to set.