I posted this cake over on my stories at the weekend and so many of you asked me for the recipe, so here it is. Below you will find the ingredients for just two layers, but if you want 3 layers then add half the ingredients again and split the mixture between 3 tins. It’s a bit naughty for a Monday, but with this dreadful weather we need something to cheer us up!
Prep - 20 minutes
Cooking - 30 minutes
Total - 50 minutes
Makes 2 tiers
For the sponge⠀⠀⠀⠀⠀⠀⠀⠀⠀
227g soft butter (room temperature)⠀⠀⠀⠀⠀⠀⠀⠀⠀
227g caster sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 eggs (room temperature)⠀⠀⠀⠀⠀⠀⠀⠀⠀
227g self raising flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 teaspoons vanilla paste⠀⠀⠀
10 raspberries for the sponge
600ml double cream
1 teaspoon vanilla paste
250g fresh seasonal fruit
1 tablespoon of raspberry jam
Pre heat the oven to 170 degrees.⠀⠀⠀
Grease 2 sandwich cake tins, with removable bottoms. Alternatively line the tins with parchment paper. ⠀⠀⠀⠀⠀⠀
Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light. Mix the eggs and add drop at a time to avoid curdling. Spoon in the vanilla and cardamom. When the egg is fully combined stop the mixer. Now carefully fold in the flour, trying hard not to lose the air gained. Split the cake mixture between the 2 tins, add 5 raspberries to each tin. spreading them out equally and bake for 30 mins. Check with a cocktail stick (should be dry when removed) to ensure the cake is fully cooked. Remove cakes from the tins and allow to cool completely.
Whip the cream until light and fluffy, adding the icing sugar and vanilla halfway through. Be careful not to over whip.
Add cream to one half of the cake and spread jam to the other. Top with more cream and finish with Fresh fruit.