A dream dessert with a tender heart of raspberries, made by our friends Frollemente with Vignamaggio’s organic raspberry extra-jam: it is a multi layered cake that blends the freshness of our jam with a voluptuous vanilla butter icing.
200 g sugar
100 ml seed oil
350 g cake flour
15ml baking powder (16g in una bustina?)
250 g butter at room temperature
500 g icing sugar
2 teaspoons vanilla extract
300 g Vignamaggio’s organic raspberry extra-jam
100 g meringues
100 g fresh raspberries
Beat the eggs and sugar until pale and fluffy. Add a drizzle of oil. Sift the flour and baking powder and incorporate, a spoon at a time, into the egg mixture. Pour the mixture into the cake moulds for the bases of your multi-layered cake, and bake at 170° C for about 30 minutes. Once cooked, let it cool on a cooling rack. Prepare your vanilla butter icing by beating the butter and adding the icing sugar and vanilla extract a little at a time. Spread a generous amount of raspberry extra-jam onto the center of the first base. Crumb 2 small meringues and, using an icing bag, spread the butter icing around the external perimeter of the base. Do the same with all the bases except the last one. Spread the butter icing onto the outside of your cake too. Decorate the top layer of your cake with the meringues, fresh raspberries, and a little dusting of icing sugar.