Raspberry & Custard Birthday Cake

Serves 1
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Directions

  1. 1Whisk up eggs and sugar on high speed for around 8-10 minutes until foamy.
  2. 2Whisk up eggs and sugar on high speed for around 8-10 minutes until foamy.
  3. 3Whisk up eggs and sugar on high speed for around 8-10 minutes until foamy.
  4. 4Add in the oil and vanilla and whisk for another 1/2 minute just until incorporated.
  5. 5Add in the oil and vanilla and whisk for another 1/2 minute just until incorporated.
  6. 6Add in the oil and vanilla and whisk for another 1/2 minute just until incorporated.
  7. 7Fold in half of the dry ingredients.
  8. 8Fold in half of the dry ingredients.
  9. 9Fold in half of the dry ingredients.
  10. 10Pour 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).
  11. 11Pour 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).
  12. 12Pour 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).
  13. 13Cut the cakes in half so you have 4 cake layers.
  14. 14Cut the cakes in half so you have 4 cake layers.
  15. 15Cut the cakes in half so you have 4 cake layers.
  16. 16Whisk up all the butter, icing sugar, and vanilla essence ingredients on medium to high speed for 12 min. until fluffy.
  17. 17Whisk up all the butter, icing sugar, and vanilla essence ingredients on medium to high speed for 12 min. until fluffy.
  18. 18Whisk up all the butter, icing sugar, and vanilla essence ingredients on medium to high speed for 12 min. until fluffy.
  19. 19Combine milk, eggs, sugar, and vanilla in a saucepan and bring to a simmer on high heat, whisking non stop.
  20. 20Combine milk, eggs, sugar, and vanilla in a saucepan and bring to a simmer on high heat, whisking non stop.
  21. 21Combine milk, eggs, sugar, and vanilla in a saucepan and bring to a simmer on high heat, whisking non stop.
  22. 22Add some of the mixture to another bowl and add the cornstarch.
  23. 23Add some of the mixture to another bowl and add the cornstarch.
  24. 24Add some of the mixture to another bowl and add the cornstarch.
  25. 25Add the cornstarch mixture to the saucepan and stir on medium heat constantly until thickened. Let it cool down before using.
  26. 26Add the cornstarch mixture to the saucepan and stir on medium heat constantly until thickened. Let it cool down before using.
  27. 27Add the cornstarch mixture to the saucepan and stir on medium heat constantly until thickened. Let it cool down before using.
  28. 28Add a tiny bit of buttercream to the cake plate.
  29. 29Add a tiny bit of buttercream to the cake plate.
  30. 30Add a tiny bit of buttercream to the cake plate.
  31. 31Add the first cake layer.
  32. 32Add the first cake layer.
  33. 33Add the first cake layer.
  34. 34Create a circle around the edge with custard.
  35. 35Create a circle around the edge with custard.
  36. 36Create a circle around the edge with custard.
  37. 37Soak the layer with the marmalade using a spoon.
  38. 38Soak the layer with the marmalade using a spoon.
  39. 39Soak the layer with the marmalade using a spoon.
  40. 40Add marmalade followed by 1/3 of the custard filling.
  41. 41Add marmalade followed by 1/3 of the custard filling.
  42. 42Add marmalade followed by 1/3 of the custard filling.
  43. 43Repeat these layering steps two more times.
  44. 44Repeat these layering steps two more times.
  45. 45Repeat these layering steps two more times.
  46. 46Coat the whole cake with the remaining buttercream.
  47. 47Coat the whole cake with the remaining buttercream.
  48. 48Coat the whole cake with the remaining buttercream.
  49. 49Decorate the top of the cake with raspberries.
  50. 50Decorate the top of the cake with raspberries.
  51. 51Decorate the top of the cake with raspberries.
  52. 52Serve a slice of the cake.
  53. 53Serve a slice of the cake.
  54. 54Serve a slice of the cake.

Ingredients

  • 7 eggs
  • 7 eggs
  • 7 eggs
  • 180 g flour
  • 180 g flour
  • 180 g flour
  • 150 g sugar
  • 150 g sugar
  • 150 g sugar
  • 50 ml vegetable oil
  • 50 ml vegetable oil
  • 50 ml vegetable oil
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 400 butter (room temp)
  • 400 butter (room temp)
  • 400 butter (room temp)
  • 300 g icing sugar
  • 300 g icing sugar
  • 300 g icing sugar
  • 1 tbsp vanilla essence
  • 1 tbsp vanilla essence
  • 1 tbsp vanilla essence
  • 500 ml milk
  • 500 ml milk
  • 500 ml milk
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 1 eggyolk
  • 1 eggyolk
  • 1 eggyolk
  • 1 tbsp vanilla paste
  • 1 tbsp vanilla paste
  • 1 tbsp vanilla paste
  • 40 g cornstarch
  • 40 g cornstarch
  • 40 g cornstarch
  • 100 g sugar
  • 100 g sugar
  • 100 g sugar
  • 1 jar raspberry marmalade
  • 1 jar raspberry marmalade
  • 1 jar raspberry marmalade
  • raspberries
  • raspberries
  • raspberries

Equipment

cake formssaucepancake plate

Tips

  • Let it sit in the fridge overnight before serving. This is a must!