Category: Recipes - Sarah J Thomas

Name: Category: Recipes - Sarah J Thomas
Ingredients: Grease and line 2 x 20cm round springform cake tins and preheat the oven to 170 degrees fan.; Beat together your unsalted butter and sugar until light and fluffy. Add in the eggs and beat until combined.; Add the blackberries, vanilla bean paste and Greek yoghurt and beat again until fully combined and the blackberries have completely broken down; Add flour, beat again until smooth.; Divide equally between the two tins; Bake both cakes on the middle shelf for 30-35 minutes or until a skewer comes out clean.; Remove from oven, leave in the tin for 10 minutes then transfer to a wire rack to cool completely.; To make the buttercream, beat the butter until pale and fluffy, then add the icing sugar, white chocolate and vanilla bean paste and beat again until soft and creamy.

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Tiramisu Layer Cake Coffee, chocolate, mascarpone and a beautifully light Genoise sponge, could a combination get any better.

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Ingredients

Grease and line 2 x 20cm round springform cake tins and preheat the oven to 170 degrees fan.
Beat together your unsalted butter and sugar until light and fluffy. Add in the eggs and beat until combined.
Add the blackberries, vanilla bean paste and Greek yoghurt and beat again until fully combined and the blackberries have completely broken down
Add flour, beat again until smooth.
Divide equally between the two tins
Bake both cakes on the middle shelf for 30-35 minutes or until a skewer comes out clean.
Remove from oven, leave in the tin for 10 minutes then transfer to a wire rack to cool completely.
To make the buttercream, beat the butter until pale and fluffy, then add the icing sugar, white chocolate and vanilla bean paste and beat again until soft and creamy.