A gorgeous butter layer cake with raspberry and hazelnut praline using Westgold Butter by Andy Bowdy.
Difficulty – Medium
Prep time – 20 minutes
Cook time – 40 minutes
Serves – 10
Ingredients
Cake:
230g Westgold Unsalted Butter
500g caster sugar
120g brown sugar
6 eggs
150g vegetable oil
220g buttermilk
370g plain flour
8g baking powder
8g table salt
Vanilla marscapone cream:
1kg marscapone
400g Westgold Cream
1tsp vanilla
200g caster sugar
Hazelnut Praline:
500g hazelnuts
300g caster sugar
Method
To make the cake:
In a stand mixer with a paddle attachment. cream butter and sugars.
Gradually emulsify eggs followed by oil and buttermilk.
Sift dry ingredients and them fold into batter.
Pour mixture into a lined 26cm cake tin. Bake at 170 degrees for approximately 40 minutes.
Allow to cool completely before using.
To make the vanilla mascarpone cream:
Place in a bowl and whisk until thickened.
To make the hazelnut praline:
Gently warm hazelnuts in oven.
Cook sugar to a medium caramel.
Add nuts and coat.
Pour onto an oiled bench (spray with canola spray) and spread out to avoid clusters. Allow to cool.
Place half in a food processor and blend to a liquid and reserve the rest for decoration.
To assemble:
Cut cake in half. Spread a generous amount of cream across bottom half of cake.
Drizzle liquid hazelnut praline over cream and then scatter a punnet of raspberry across cream as well.
Place the top half of cake onto and sandwich.
Spread remaining cream on top half and repeat with praline fresh raspberry and whole candied hazelnuts.
Original recipe sourced from: Westgold
