biscuit layer cake - RCL FOODS
Delight your palate with RCL FOODS' Biscuit Layer Cake, dusted with freeze-dried raspberry powder for an extra delicate finish. Makes 6 servings.
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 rclfoods.com.
Ingredients
- 25g / 60ml cocoa powder
- 225g / 375ml Supreme cake flour
- 125g / 125ml salted butter (chilled and cubed)
- 80g / 155ml Selati icing sugar
- 3 large egg yolks (refrigerated)
- 150g egg whites (± 4 eggs)
- 225g Selati castor sugar
- 500g unsalted butter (cut into blocks, softened)
- 1 juicy vanilla pod (seeds scraped but not discarded)
- juice of 1/2 lemon
- 100g fresh raspberries
- Freeze-dried raspberry powder
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