Serves 1
Directions
- 1Whisk up eggs and sugar on high speed for around 8-10 minutes until foamy.
- 2Add in the oil and vanilla and whisk for another 1/2 minute just until incorporated.
- 3Fold in half of the dry ingredients.
- 4Pour the batter into 2 x 22 cm cake forms and bake at 185 °C fan for 35-40 min. (a toothpick should come out with wet crumbs, when done).
- 5Cut the cakes in half so you have 4 cake layers.
- 6Whisk up all the butter, icing sugar, and vanilla essence ingredients on medium to high speed for 12 min. until fluffy.
- 7Combine milk, eggs, sugar, and vanilla in a saucepan and bring to a simmer on high heat, whisking non stop.
- 8Add some of the mixture to another bowl and add the cornstarch.
- 9Add the cornstarch mixture to the saucepan and stir on medium heat constantly until thickened. Let it cool down before using.
- 10Add a tiny bit of buttercream to the cake plate.
- 11Add the first cake layer.
- 12Create a circle around the edge with custard.
- 13Soak the layer with the marmalade using a spoon.
- 14Add marmalade followed by 1/3 of the custard filling.
- 15Repeat these layering steps two more times.
- 16Coat the whole cake with the remaining buttercream.
- 17Decorate the top of the cake with raspberries.
- 18Serve a slice of the cake.
Ingredients
- 7 eggs
- 180 g flour
- 150 g sugar
- 50 ml vegetable oil
- 1 tbsp vanilla extract
- 400 butter (room temp)
- 300 g icing sugar
- 1 tbsp vanilla essence
- 500 ml milk
- 3 eggs
- 1 eggyolk
- 1 tbsp vanilla paste
- 40 g cornstarch
- 100 g sugar
- 1 jar raspberry marmalade
- raspberries
Equipment
cake formssaucepancake plate
Tips
- Let it sit in the fridge overnight before serving. This is a must!
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