Vanilla cake with berry glaze

Drum
6 servings Cooking: 25 mins
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You can make this beautiful festive cake for your family.

By DRUM December 18 2018
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Ingredients (15)

egg whites — at room temperature
egg — at room temperature
250 ml milk — full cream
10 ml vanilla — essence
750 ml flour — sifted
500 ml castor sugar
20 ml Robertson's baking powder
2,5 ml salt
200 g butter — cold, cubed
200 ml cream
5 ml vanilla — essence
150 g butter
300 g icing sugar
100 g raspberries
100 g white chocolate — melted
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Method:

1 Preheat oven to 180 °C.

2 Lightly grease three 20-cm cake pans and line the bottoms with baking paper.

3 In a medium bowl, whisk together the egg whites, whole egg, 50 ml milk and vanilla. Set aside.

4  In another bowl, using a wooden spoon, combine the dry ingredients with the cold butter one cube at a time, until a crumbly texture forms. Add 200 ml milk and mix for 5 minutes. Scrape the sides and bottom of the bowl to incorporate everything.

5 Add the egg mixture bit by bit to the butter mixture, while stirring, until everything is well incorporated.

6 Divide the batter evenly between the prepared pans. Bake for 25 minutes or until a cake tester inserted in the centre of each cake comes out with a few crumbs.

 FILLING

1 To assemble, whip the cream and vanilla until stiff peaks form. Spread half of the cream on one cake but not all the way towards the edges.

2  Top with another cake and spread cream mixture but not all the way towards the edges. Top with the final cake.

 ICING

1 Beat the butter, adding icing sugar until light and fluffy.

2 Ice the entire cake.

GLAZE

1 Put the raspberries in a bowl and mash with a fork.

2 Scoop the purée into a fine sieve and press through with the back of a spoon.

3 Discard the seeds.

4 Pour the mixture into the melted chocolate and mix until smooth.

5 Pour over the cake and gently spread it towards the edges.

6 Allow the glaze to settle and then enjoy.



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