For the sponge in two batches, preheat oven to 170C and line 3 x 8”+7”+6”cake pan with olive oil spray and baking paper. In the bowl of a stand mixer, whisk together the flour, sugar, salt, baking powder and lemon zest. Warm the milk for 30 seconds in the microwave and then mix in the malt powder. Swap to a paddle attachment and add in the softened butter and half the milk.
Beat on medium high for 1 minute. Scrap down the bowl. Add the eggs and vanilla to mix in to batches, making sure that everything is incorporated. Scrap down the sides of the bowl again. Pour batter into prepared tins evenly. Bake for 35-40 mins. Rotating the cakes halfway.
For the caramelised white chocolate ganache, place white chocolate on a silicone lined baking tray. Bake in the oven for 10 mins and then stir. Repeat until the chocolate is golden brown. Put the caramelised white chocolate in to a heat proof bowl. Heat the cream in a sauce pan until it just boils.
Pour over the chocolate and sit for 3 minutes. Then mix with a spatula until mostly smooth. Then blend with a stick blender until smooth. Chill until needed.
For the raspberry filling, reduce strawberries and sugar until thick. Chill until needed.
For the buttercream, over a bain-marie whisk the egg whites and sugar until it reaches 63C. Whisk the mixture until the meringue is cool. Swap to a paddle attachment and add in butter. Beat until buttercream is smooth and silky. Add vanilla and salt. Beat again to incorporate.
For the marshmallow fondant, melt marshmallows in increments in the microwave. Transfer to a stand mixer bowl and beat in 3/4 of the icing sugar. Spray the work surface with flavourless oil and turn out the mixture.
Knead with greased hands, adding icing sugar and grease as needed. Knead until smooth and pliable. Roll out to a thin sheet and let air dry. Cut out the diamond shapes and let dry until needed.
Assemble the cakes with the buttercream and decorate.
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