Raspberry Jam Tart Birthday Cake
Raspberry Jam Tart Birthday Cake
- 170g butter (12 TBS)
- 170g caster sugar (1 cup)
- 1/4 tsp vanilla extract
- 3 large free range eggs, beaten
- 170g self raising flour (a scant 1 1/4 cups)
- 225g butter, softened (1 cup)
- 390g icing sugar, sifted (3 cups, confectioners, powdered)
- 1 tsp vanilla essence
- 1 to 2 TBS double cream
- 6 TBS of raspberry jam
- 8 raspberry jam tarts, plus one crumbled if desired
- hundreds and thousands cake sprinkles
- Butter and base line two 7 inch sandwich tins. Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.
- Cream the butter, sugar and vanilla together until light in colour and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.
- Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake tins, levelling off the surface. Make a slight dip in the centre of each.
- Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched. Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.
- For the butter cream, beat the butter and sugar together on low until well blended and then continue to beat on medium for another few minutes until it begins to become fluffy. Beat in the vanilla and 1 TBS cream, only adding the second one if needed until you have a frosting of spreading consistency.
- Pipe a tiny bit of butter cream in the centre of each jam tart and sprinkle with the cake sprinkles.
- Place one layer of cake on a cake place, top side down. (I like to anchor it in place with a bit of butter cream. ) Spread with half of the butter cream you have left. Spoon the jam over top of the butter cream and spread it out a bit with the back of a spoon. Top with the other cake layer, bottom side down. Spread the top of the cake with the remaining butter cream. Place raspberry jam tarts decoratively around the top edges of the cake and sprinkle the centre of the cake with some more cake sprinkles and some chopped jam tart if you wish.
- Serve cut into wedges.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/09/raspberry-jam-tart-birthday-cake.html
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