Mini raspberry sponge cakes
These cakes are best made on the day of serving. Note
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Cooking tools:
- Cookie cutter
- Pastry brush
- Sifter
- Offset spatula
- Mixing bowl
- Wooden spoon
- Cutting board
- Chef's knife
Ingredients
- 450 grams rectangular double sponge cake
- 1 tablespoon orange-flavoured liqueur
- 1/3 cup (110g) raspberry jam
- 60 grams raspberries
- Glacé icing
- 1 cup (160g) pure icing (confectioners') sugar
- 1 tablespoon lemon juice
- 1 tablespoon water, approximately
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