Raspberry apple marble cake

Raspberry apple marble cake


The sweet berry filling of this cake is just the beginning of the many flavours youll get. Raspberry buttercream and a white chocolate marble cover the fresh cake inside.

The ingredient of Raspberry apple marble cake

  1. 200g white chocolate, finely chopped
  2. 200g butter, chopped
  3. 125ml (1/2 cup) boiling water
  4. 215g (1 cup) caster sugar
  5. 150g (1 cup) self-raising flour
  6. 75g (1/2 cup) plain flour
  7. 45g (1/2 cup) desiccated coconut
  8. 200g (1 cup) unsweetened pie fruit apple
  9. 200g (3/4 cup) Greek yoghurt
  10. 4 eggs
  11. 125g punnet raspberries
  12. 330g packet Queen Royal Icing
  13. 80ml (1/3 cup) cold water
  14. Assorted pink and purple food pastes, to dye
  15. Pastel-coloured cachous, to decorate
  16. Sugar crystals, to decorate
  17. 350g butter, at room temperature
  18. 300g (2 cups) icing sugar mixture
  19. 115g (1/3 cup) raspberry jam
  20. 200g white chocolate melts
  21. Assorted pink and purple food pastes, to dye

The instruction how to make Raspberry apple marble cake

  1. Preheat the oven to 170C/150C fan forced. Grease 2 deep 17.5cm (base measurement) round cake pans. Line the bases and sides with baking paper.
  2. Place chocolate, butter and boiling water in a heatproof bowl. Microwave on High foru00a01-2 minutes or until melted and smooth. Combine sugar, flours and coconut in a large bowl. Make a well in the centre. Add chocolate mixture, apple, yoghurt and eggs. Use a balloon whisk to whisk until smooth. Divide evenly between the pans. Bake for 50-55 minutes or until golden and firm to theu00a0touch. Set aside in the pans on a wire racku00a0to cool completely.
  3. For the buttercream, use electric beaters to beat the butter in a bowl until softened. Gradually add icing sugar, beating until pale and creamy. Beat in jam until just smooth (donu2019t overbeat, as icing may split).
  4. To assemble, use a large serrated knife to cut the cakes in half horizontally. Place 1u00a0piece of cake on a serving plate or board. Spread over one-fifth of the buttercream. Scatter over one-third of the raspberries, pressing gently into the buttercream. Top with another piece ofu00a0cake, pressing gently but firmly to secure. Repeat layering with half of the remaining buttercream and the remaining cake and raspberries, finishing with a layer of cake, base side up. Spread a thin layer of buttercream over top and side of the assembled cake, allowing some cake to show through. Reserve remaining buttercream. Place the cake in fridge for 15u00a0minutes or until just firm. Spread the reserved buttercream over top and sideu00a0of the cake to cover. Place in fridge to chill.
  5. Meanwhile, for the marble bark, line a baking tray with baking paper. Place the chocolate in au00a0heatproof bowl. Microwave on Medium until melted and smooth. Pour over the prepared tray and use a palette knife to spread slightly. Dip a skewer or toothpick into each food paste. Lightly swirl through chocolate tou00a0create a marbled effect. Leave to set. Break into pieces.
  6. Use a balloon whisk to whisk the royal icing mixture and cold water in a bowl until thick, slightly airy and increased in volume (the icingu00a0shouldnu2019t be too runny). Dip a skewer oru00a0toothpick into the pink food pastes and lightly swirl through the icing to create au00a0marbled effect. Repeat with a clean skewer oru00a0toothpick and the purple food pastes (see opposite). Place the cake on a wire rack over au00a0baking tray. Carefully pour the icing over the cake to cover, allowing excess to run off. While runny, use a clean skewer to carefully drag theu00a0colours through the icing to create extra marbling. Set aside until set.
  7. Transfer the cake to a serving plate or cake standu00a0Gently. press the marble bark into the top. Sprinkle with the cachous and sugar crystals.

Nutritions of Raspberry apple marble cake

calories: https://schema.org
calories: NutritionInformation


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