Berry Sandwich Cake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
1
- For the cake
- 1 cup butter
- 1 cup caster sugar
- 4 eggs
- 2 cups self-rising flour
- 1 cup chopped Raspberries
- For the filling
- ½ cup unsalted butter
- 1 ½ cups powdered sugar
- vanilla extract
- 1 cup Raspberry jam
- To decorate
- powdered sugar
Preparation steps
1.
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a deep 20cm|8" loose-based cake tin and line the base with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine. Gently stir in the flour until combined, then stir in the raspberries.
4.
Spoon into the tin and bake for 40-50 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
Cut the cake horizontally in two. Place one half upside down.
6.
For the filling: beat the butter until soft and creamy. Sift in the icing sugar and beat well until smooth. beat in the vanilla.
7.
Spread the buttercream over the cake half.
8.
Stir the jam to loosen and spoon over the buttercream covered cake.
9.
Place the remaining cake on top and dust lightly with sifted icing sugar.
