Raspberry Layered Cake | White Wings
A fancy raspberry layered cake is sure to impress the masses, the preparation and decoration is all worth it to create this masterpiece!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.whitewings.com.au.
Ingredients
- 185g (6 ounces) white eating chocolate, chopped coarsely
- 90g (3 ounces) unsalted butter, chopped coarsely
- 1 cup (250ml) buttermilk
- 1¼ cups (275g) CSR Caster (superfine) Sugar
- 3 eggs 1 tsp vanilla extract
- 1 cup (150g) White Wings Plain (all-purpose) Flour
- ½ cup (75g) White Wings Self-Raising Four
- ½ tsp bicarbonate of soda (baking soda)
- Pink food colouring
- ¼ cup (80g) raspberry jam, warmed, strained, cooled
- 125g (4 ounces) fresh raspberries
- ⅓ cup (80ml) milk
- ⅔ cup (160ml) water
- 2 cups (440g) CSR Caster (superfine) Sugar
- 2 tsp gelatine
- ⅓ cup (80ml) water, extra
- 500g (1 pound) unsalted butter, softened
- 2 tsp vanilla extract
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