Raspberry Layer Cake

Ingredients:

For the cake

• 200 gram white flour
• 200 gram sugar
• 4 eggs
• 1 tsp of baking powder

For the filling:

• 500 gram of raspberries
• 172 liter of whipping cream
• 50 grams of almonds
• 4 tbsp of cane sugar
• 1 vanilla pod
• Half of the mascarpone icing

Icing:

• 2 tubs of mascarpone (500 gram)
• A tin of condensed milk
• 3 limes, zest and juice
• 1 vanilla pod

Decoration:

• Toasted almond flakes
• Lime zest
• A garden rose

Method Layer cake:

1. Whisk eggs and sugar white and fluffy. Mix Flour and baking powder and sieve it into the eggs and sugar. Mix in the flour carefully with a spatula.
2. Line 3 layer cake tins with round pieces of baking paper in the bottom and grease the sides.
3. Bake in the the middle of the oven at 230C for 5 min.

Method Icing:

1. Combine the mascarpone with the lime juice , half of the lime zest and the condensed milk. Scrape out the seeds from the vanilla pod and ad to the mix.
2. Divide in 2 and set aside the icing in the fridge before using.

Method filling.

1. Chop the almonds. Heat up a frying pan and dissolve the sugar. Ad the almonds to the caramel and stir well. Transfer the glazed almonds on to a sheet of baking paper and leave to cool.
2. Whip the cream till it form soft peaks. Ad the Vanilla seeds. Mix in half of the icing.
3. Ad the sugared almonds to the filling.

Assemble the cake

Spread half the raspberries on to the first layer top with the filling mix. Ad another layer of raspberries and filling. Finally spread the remaining icing over the cake. Decorate with toasted almond flakes, lime zest and a rose.

Raspberry layer cake for the village fair tea room