1 1/4 cups superfine sugar
7/8 cup softened butter
4 eggs, beaten
1 3/4 self-rising flour
1 tsp baking powder Icing
1 pint whipping cream for icing
1 1/2 Tbsp superfine sugar
1 Tbsp vanilla For the Filling
1/4 cup superfine sugar
3 Tbsp Disaronno liqueur or amaretto 1/2 cup water
2 pints raspberries
Directions Heat oven to 350F. Butter 3 cake pans and line each with a circle of baking parchment. In a large bowl,
beat together all the cake ingredients until you have
a smooth, soft mixture. Spoon the mixture equally into
the three pans, smoothing over the top of each with
the back of the spoon. Bake in the oven for 15 mins
until golden and the cake springs back when gently
pressed. Turn the cakes onto a cooling rack.
Puree 1 1/2 pints of raspberries. Heat the sugar,1/2
cup water and Disaronno together until the sugar has
dissolved and add raspberry puree. Add more water
as needed to get correct consistency. Leave to cool,about 10 mins.
Whip cream for icing the cake by beating all icing
ingredients together until peaks form.
Spoon half of the raspberry syrup followed by a layer
of whip cream over one of the layers. Add another
layer on top and spread remaining raspberry syrup
over that one followed by more whipped cream.
Then add top layer. Gently press down. Spread with
plain whipped cream and sprinkle with remaining
whole raspberries for a pretty effect. Refrigerate until ready to serve.