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Raspberry Fondant Cake

Sometimes a simple cake can be so beautiful. Cut into this cake to reveal soft vanilla bean cake swathed in raspberry jam and Chambord. Add some colour with a handmade birthday topper!

8 pieces

Some practice required 80 Minutes



for the recipe Raspberry Fondant Cake

Biscuit dough:

150 g plain flour
2 tsp baking powder
120 g caster sugar
4 eggs (L)
1 tsp Queen Vanilla Bean Paste
1 tbsp cocoa powder


200 g raspberry jam (without chunks)
3 tbsp raspberry brandy or Chambord

To Decorate:

70 g raspberry jam (without chunks)
1 Dr. Oetker Ready Rolled Icing White





Grease and line a 20cm round cake tin. Preheat the oven to 180°C (160°C Fan).


Biscuit dough:

Beat eggs for 1 minute on high until fluffy. Whisk in caster sugar and vanilla bean paste a little at a time and beat for another 2 minutes. Combine flour, Baking Powder and cocoa powder and add to the mixture on the lowest speed. Pour batter into cake tin and place in the oven. Bake for 30 minutes. Turn out cake onto wire rack lined with parchment paper and leave to cool.



Remove parchment paper from cake. Cut cake in three layers horizontally. Spread half of the raspberry jam on top of bottom layer. Place the middle layer on top and brush with Chambord and remaining raspberry jam. Place the top layer on top.


To Decorate:

Warm remaining jam until just liquid then brush onto sides of assembled cake. Place cake onto a cake board. Unroll the Ready Rolled Icing Disc, drape it over the cake and peel away the plastic sheet. Smooth into position and trim away any excess icing.


Birthday Topper:

Birthday Topper:

To make the birthday topper, print or paint your preferred wording on colourful paper (see image 1).


Cut paper in small stripes and make a v-shaped cut at the ends of the stripes (see image 2).


Using glue, stick the elements to two colourful paper straws (see image 3).


String some small pompons to finish (see image 4).