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What you’ll need

butter

280g butter, at room temperature

caster sugar

350g caster sugar

eggs

4 eggs

flour

300g The Healthy Baker Self- Raising Flour

sour cream

200g sour cream

For the thick custard

milk

1 ¼ cups (310mLs) milk

pouring cream

1 ¼ cups (310mLs) pouring cream

vanilla bean

1 vanilla bean, split

caster sugar

4 tablespoon caster sugar

cornflour

2 tablespoon cornflour

egg yolks

6 egg yolks

pouring cream

250 mLs cream

liqueur

20 mLs limoncello liqueur (optional)

raspberries

1 punnet raspberries

biscuits

5 amaretti biscuits, crushed

For the jelly

raspberries

250g raspberries, frozen or frozen

caster sugar

125g caster sugar

Gelatine

10 sheets gold gelatine

water

500 mLs water

1

Preheat oven to 180C and grease and line a 24cm springform cake tin with parchment paper.

2

Cream the butter and sugar together in an electric mixer until pale and fluffy

3

Add the eggs, one at a time, beating well between each addition. Sift in the flour and add the sour cream then gently fold until well combined.

4

Spoon into prepared cake tin and smooth over the top. Bake for 40 minutes or until the sides of the cake are just pulling away from the tin and a skewer comes out clean.

5

Let cool in the tin for five minutes then turn out to cool on a wire rack.

6

FOR THE THICK CUSTARD:

7

Combine the milk and cream in a saucepan on medium-high heat.

8

Split the vanilla bean and scrape in the beans, return the pod to the pot and bring to just about boiling point.

9

Whisk the sugar, cornflour and egg yolks together until pale and creamy.

10

Splash a little of the warm milk/cream mixture into the egg and sugar and whisk again, then pour in the remaining milk/cream. Mix well and then return the whole lot to the saucepan.

11

Place over a gentle heat and stir for about five minutes or until the custard is just about coating the back of your wooden spoon. Pour this into a jug, discard the vanilla pods and place in the fridge to thicken up for a few hours or up to four days.

12

FOR THE JELLY:

13

Lightly grease a 20cmx20cm square cake tin with vegetable oil.

14

Place the raspberries, sugar and water in a small saucepan over medium heat. Bring to the boil and simmer for five minutes.

15

Meanwhile, soak the gelatine in a shallow bowl of cold water.

16

Press the raspberry mixture through a sieve into a bowl, extracting as much of the liquid as possible. Discard the seeds.

17

Squeeze cold water from the gelatine leaves then whisk into the hot raspberry liquid.

18

Pour into the cake tin and place in the fridge for a few hours to set before cutting into cubes.

19

TO ASSEMBLE:

20

Whip the cream until soft peaks form. Fold in the limoncello.

21

Cut the cake into thick pieces and arrange around the edge of a large plate.

22

Into the middle, pile in the cream, thick custard, jelly cubes, raspberries and top with the crushed amaretti biscuits.