Baklava dome cake - delicious. magazine

Name: Baklava dome cake - delicious. magazine
Ingredients: For the sponges; 175g unsalted butter, softened, plus extra to grease; 175g caster sugar; 175g self-raising flour; 1½ tsp baking powder; ½ tsp ground cinnamon; ⅛ tsp ground cloves; ⅛ tsp rosewater; Finely grated zest 1 lemon; 3 large eggs; 55g walnuts, whizzed into a powder; For the raspberry cream; 100g raspberries, defrosted if frozen; 2-3 drops rosewater; 2 tbsp icing sugar; 250ml double cream; For the pistachio icing; 350g unsalted butter; 250g icing sugar; 100ml double cream; 150g pistachio cream; To assemble and serve; 6 tbsp (about 100g) pistachio cream; 3 tbsp raspberry jam; Dried and/or fresh unsprayed rose petals to decorate (see Know-how); Shelled pistachios to decorate; Specialist kit; 2 x 20cm sandwich tins; 20cm bowl; Piping bag with decorative nozzles (we used large basket weave and st honore nozzles – see Know-how)

www.deliciousmagazine.co.uk

This baklava-inspired dome cake is covered in pistachio icing, concealing walnut sponges sandwiched with pistachio paste and raspberry cream.

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Ingredients

For the sponges
175g unsalted butter, softened, plus extra to grease
175g caster sugar
175g self-raising flour
1½ tsp baking powder
½ tsp ground cinnamon
⅛ tsp ground cloves
⅛ tsp rosewater
Finely grated zest 1 lemon
3 large eggs
55g walnuts, whizzed into a powder
For the raspberry cream
100g raspberries, defrosted if frozen
2-3 drops rosewater
2 tbsp icing sugar
250ml double cream
For the pistachio icing
350g unsalted butter
250g icing sugar
100ml double cream
150g pistachio cream
To assemble and serve
6 tbsp (about 100g) pistachio cream
3 tbsp raspberry jam
Dried and/or fresh unsprayed rose petals to decorate (see Know-how)
Shelled pistachios to decorate
Specialist kit
2 x 20cm sandwich tins
20cm bowl
Piping bag with decorative nozzles (we used large basket weave and st honore nozzles – see Know-how)