Hey guys and girls,
Hope you’ve had a marvellous weekend?
I had a nice chilled out one – spending most of it in my pjs, watching too many hours of Netflix and eating lots of yummy food. Although, a normal two-day break after the four day weekend the week before has left me feeling slightly short changed…
Excitingly, British berries seem to be in season early this year, so, this week’s recipe takes advantage of them in the form of a quick and easy, homemade jam. You’ll have plenty spare after using it for this cake, so, as long as you seal the jars properly, you can store it away for another time… =)
This cake is everything a cake should be. It’s not only super pretty, it’s super delicious.
I won’t lie, it did take quite a while to make, but, it’s a whole lot easier if you make the jam and meringues a day or two earlier.
Three moist layers of cake, sandwiched together with a tart, homemade raspberry jam and vanilla mascarpone whipped cream, topped with meringue kisses and decorative piping. It’s not only super pretty, it’s super delicious.
NB: Best served with a cup of coffee.
- 250g flour
- 300g caster sugar
- 165g salted butter at room temperature
- 3/4 teaspoon baking soda
- 180ml buttermilk
- 3 eggs
- 1 vanilla pod
- 500g raspberries
- 400g jam sugar
- Juice and zest of half a lemon
- 3 medium egg whites (approx 100g)
- 200g caster sugar
- 1 vanilla pod
- 600ml double cream
- 150g mascarpone cheese
- 50g icing sugar
- 100g icing sugar
- 1 vanilla pod
- Grease and line three 7 inch baking tins. Preheat your oven to gas mark 5.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Scrape out vanilla seeds from the pod, add to the mixture and whisk.
- Add eggs, one at a time, whisking between each addition.
- In a separate bowl, sieve flour and baking soda, mix to combine.
- Measure buttermilk in a jug.
- Add a third of the sieved flour mix to the butter and sugar, whisk to combine. Then add half of the buttermilk and whisk to combine.
- Repeat till you’ve mixed all the ingredients.
- Add a quarter of the mixture to each tin before baking for 20mins or until a cake tester comes out clean.
- Turn out onto a cooling rack.
- Cover the individual layers with clingfilm and place in the fridge to chill. (It’s a lot easier to assemble when cold.)
- Add the raspberries to a medium sized pan and heat on a medium-low heat for a couple of minutes until the juices start to run. Using a wooden spoon, squeeze and press the berries to break them up completely.
- Add the sugar, lemon juice and lemon zest and stir until the mixture boils.
- Allow the mixture to boil for approximately five minutes then test to ensure it has reached the setting point (add a teaspoon to a small plate before placing in the fridge for a minute, if ready the surface will wrinkle up a little when pushed with your finger.)
- Skim off any foam before transferring the jam into sterilised jars. (To do this, wash well and place the wet jars on a baking tray. Heat in the oven for 15mins at gas mark 4).
- Cool properly before using.
- Line a baking sheet with parchment paper and preheat the oven to gas mark 1/4 (100 celsius).
- Add egg whites to a completely clean bowl, then whisk until you get stiff peaks.
- Scrape out the vanilla seeds from the pod and add to the egg whites alongside around half of the sugar then whisk again, the mixture should turn thick and glossy.
- Gradually add the remaining sugar, one spoon at a time, whisking all the while.
- Use red food colouring and a toothpick to paint lines in a piping bag with a large circle tip before pouring in the mixture. (tip: turn it inside out!)
- Hold the piping bag directly above the tray, squeeze then release whilst lifting to create the ‘kiss’ shape.
- Bake for 1 hr, then open the oven door a little and let them completely cool before removing and placing in an airtight box.
- To make the raspberry whipped cream, sieve the icing sugar into the double cream in a large bowl, and whisk until bubbly.
- Add the mascarpone, whisk until whipped.
- To assemble, smear the cake board with a little frosting before placing the first layer of cake on.
- Top with a few spoonfuls of jam, spread with the back of a spoon then top with some frosting and spread evenly with a palette knife before repeating with other layers.
- Set aside a few spoons of frosting before swirling in a couple of drops of red food colouring and coat the sides of the cake, use a cake scraper to achieve a clean finish.
- Decorate the top of the cake with meringue kisses, and pipe on the frosting which was set aside previously. (I split it in half and added a drop of red food colouring to one batch to achieve the two colours.)