RASPBERRY SPONGE CAKE
4pcs Eggs
240g Sugar
280g Flour
170g Yoghurt/Buttermilk
8g Baking powder
100g Vegetable Oil
70g Raspberry Filling & Topping
1 Vanilla Bean

Separate the egg whites and egg yolks. Combine the egg yolks with the scraped vanilla bean and set aside. Make a meringue by whisking the egg whites on low speed and gradually increase to high. This method is to ensure you have a stable meringue. Once the meringue is fluffy, add sugar in 3 portions whisking after each time until the sugar dissolves. Whisk on a medium speed until you reach stiff peaks and set aside. Combine the egg yolks, vanilla, yoghurt, vegetable oil until a smooth consistency is reached. Carefully fold the mixture into the meringue. Add the sifted flour and fold without breaking the meringue. Finally, fold in the Raspberry Filling & Topping. Divide the batter between 3x7'' cake tins lined with baking paper and the borders sprayed with oil. Bake at 180°C 25-30 minutes

350g Raspberry Filling & Topping Spread the Raspberry Filling & Topping between 3 x 6’’ metal cake rings. The bottom of the rings should be wrapped with cling film and placed on a firm surface. Place in freezer.

250g Cream Cheese
250g Butter
30g Icing Sugar
150g Raspberry Filling & Topping
4g Pectin
25g White Sugar

Using a stand mixer, whisk the icing sugar with softened butter until white and fluffy. Add in batches the cream cheese, the Raspberry Filling & Topping and whisk to combine together until fluffy.

White Rolled Fondant

Center the frozen filling on top of the first layer of raspberry cake, pipe cream on the edges and on top of the filling and spread evenly. Place the second sponge and repeat. Cover with the third sponge. Finally, roll out the White Rolled Fondant, cover the entire cake and decorate as you please.