Raspberry Layer Cake
|For the cake|
|Softened butter||8 Ounce (200 Grams)|
|Eggs||4 , beaten|
|Self raising flour||8 Ounce (200 Grams)|
|Baking powder||1 Teaspoon|
|For the syrup|
|Caster sugar||3 Ounce (85 Grams)|
|Amaretto liqueur||2 Fluid Ounce (50 Milliliter)|
|For the filling|
|Double cream||284 Milliliter (1 Tub)|
|Mascarpone||250 Gram (1 Tub)|
|Caster sugar||3 Tablespoon|
|Raspberries||150 Gram (A Punnet)|
1. Heat oven to 190C/170C fan/gas 5. Butter 2 x 20cm sandwich tins, then line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the 2 tins, smoothing over the top of each with the back of a spoon. Bake for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
2. Heat the sugar, 2 tbsp water and amaretto together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
3. For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
4. Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the whole cake), then sandwich another half on top. Spread with cream and fruit as before, then top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, wrap tightly in cling film, then leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cool box. At the picnic, carefully remove cling film and dust with icing sugar to decorate, if you like.