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Categories:
Cake butter sugar egg flour salt baking powder milk butter ground almonds honey milk vanilla filling raspberry jam butter cream butter egg yolk honey icing sugar vanilla
Viewed: 25 - Published at: 7 years agoIngredients
- CAKE
- 125 g butter
- 1/3 cup sugar
- 1 egg
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons milk
- GLAZE
- 125 g butter
- 1 cup ground almonds
- 1/2 cup honey
- 2 tablespoons milk
- 2 tablespoons vanilla
- RASPBERRY FILLING
- 1 cup raspberry jam
- BUTTER CREAM
- 1/4 cup butter
- 1 egg yolk
- 2 tablespoons honey
- 1 cup icing sugar
- 1 teaspoon vanilla
Method
- CAKE:
- Cream butter and sugar until smooth.
- Slowly beat in 1 egg.
- Sift flour twice with salt and baking powder.
- Add dry ingredients to the butter mixture alternatively with milk.
- Spoon mixture into a greased and floured 8 inch pan.
- GLAZE:
- Melt butter and stir in ground almonds, honey, milk, and vanilla.
- Mix well and bring to the boil.
- Cool and pour over cake batter, spreading it evenly.
- Bake at 200C for 25 minutes.
- Cool cake, remove from pan, and slice in half, horizontally.
- RASPBERRY FILLING:
- Heat jam a little to make it easier to spread. Spread over bottom layer of cake. Put cake back together.
- BUTTER CREAM FILLING:
- Cream butter until soft, and beat in egg yolk and honey.
- Add icing sugar, a little at a time, and beat until fluffy.
- Beat in vanilla.
- Spread top and sides of cake with butter cream.
