Food / 24 August, 2022 / My Baba

Raspberries And Cream Cake With Rose Petals

Ingredients:

• 250g (8oz) unsalted butter, softened, plus extra for greasing
• 250g (8oz) caster sugar
• 4 large eggs
• 200g (7oz) self-raising flour, sifted
• 50g (2oz) ground almonds
• 1 tsp baking powder
• 2 lemons, zested
• splash milk, if needed

For the filling:

• 100g (3 1/2oz) mascarpone
• 200ml (7fl oz) whipping cream
• 3 tbsp icing sugar
• 200g (7oz) frozen raspberries, defrosted and drained

For the Icing:

• 125g (4oz) unsalted butter, softened
• 175g (6oz) icing sugar
• 1 lemon, finely zested
• 2 tbsp milk
• pink food colouring
• edible rose petals, to decorate

Method:

• Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 3 x 18cm (8in) loose-bottomed cake tins and set aside.
• In a bowl, beat the butter and sugar with an electric whisk, until light and fluffy. Beat in the eggs, one at a time, then fold in the flour, almonds, baking powder and lemon zest (if the mixture feels too thick, add a splash of milk – it should fall off a spoon when tapped).
• Divide the mixture evenly between the three tins and bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Turn out on to wire racks to cool.
• Meanwhile, make the filling. In a large bowl, whip the mascarpone with the cream and icing sugar, until stiff enough to just hold its shape. Fold in the raspberries and set aside.
• For the icing, beat the butter and icing sugar in a bowl, until light and fluffy. Add the lemon zest, milk and a few drops of food colouring, until the desired shade of pink is reached.
• To assemble, put one sponge on a serving plate and spread with half the filling mixture. Top with the second sponge and repeat with the remaining filling. Top with the third and final sponge. Using a spatula, spread the frosting over the cake and scatter over the rose petals.

Recipe by Tesco 

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