for the recipe Raspberry Fondant Cake
|150 g||plain flour|
|2 tsp||baking powder|
|120 g||caster sugar|
|1 tsp||Queen Vanilla Bean Paste|
|1 tbsp||cocoa powder|
|200 g||raspberry jam (without chunks)|
|3 tbsp||raspberry brandy or Chambord|
|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).
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.
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.
If you have leftover icing, wrap it in clingwrap and store it in an airtight container in the pantry for up to a month.