Tineke and Gabriella’s Raspberry and Strawberry Cake

Vanilla Oil Cake 

Ingredients:

3 eggs

1 1/4 cups (257 g) castor sugar

7,5 ml vanilla

1/3 cup (80ml) oil 

1 cup (250 ml) water 

1 1/2 cups + 1 tsp (220 g) flour 

1 Tbs baking powder 

2 Tbs (17 g) corn flour 

1/2 tsp salt 

Method:

Preheat the oven to 170°C. Whisk together eggs and sugar. Add vanilla and whisk again. Sift the flour, cornflour, baking powder and salt. Boil the water and oil together. Fold the flour mixture into the egg mixture. Slowly fold in the oil and water mixture into the egg and flour mixture. Pour mixture into prepared cake tins. (350g into 3 15cm tins).

Bake cakes for approximately 25 min. Test with skewer or tester to see if the cakes are baked. Let cool before decorating.

Cream Cheese Frosting

Ingredients:

250 g unsalted Clover butter, room temperature 

250 g (1 tub) cream cheese

1 kg icing sugar, sifted

5 ml vanilla

Method: 

Cream butter. Add cream cheese and mix until well combined. Add vanilla. Slowly add icing sugar and mix until you have a creamy texture.

Strawberry Compote

Ingredients:

350 g strawberries (fresh/frozen)

10 g cornstarch

15 ml lemon juice

15 g sugar (more to taste)

60 ml water

Method: 

Add strawberries, lemon juice, sugar and half of the water to a pot. Stir occasionally and let simmer. In a separate bowl mix cornstarch and the rest of the water. Add the cornstarch mixture into the berry mixture. Stir until thickened.

Mix the strawberry compote into about a third of the cream cheese icing.

Raspberry Ganache

1 1/2 cups raspberries (fresh/frozen)

5 tbsp Clover cream

2 cups white chocolate 

Heat up the raspberries in a pot. Slowly add the cream to the berries. When the mixture starts to bubble, take it off the heat. Pour the hot mixture over the white chocolate. Mix until it forms a ganache.

Strawberry jam

Punnet strawberries 

1 cup sugar

1 tbsp water

2 tbsp chia seeds

Add strawberries, sugar and water to a pot. Let heat. When the mixture has heated, add chia seeds. Let simmer until thickened.

Assembly 

Stack cakes in the following order: cake, raspberry ganache, cake, strawberry cream cheese icing, cake, raspberry ganache, cake. 

Then cover the entire cake in plain cream cheese icing. Splash side of cake with strawberry compote. 

Pipe a circle around the top of the cake. Fill the circle with strawberry jam. Sprinkle crushed pistachios on top.

Decorate with fresh berries around the bottom of the cake.

Enjoy!