Spotty Pudsey cake

Name: Spotty Pudsey cake
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 10
Cuisine: Global
Ingredients: 200 grams butter, softened; 100 grams caster sugar; 200 grams self-raising flour; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 4 eggs, beaten; 2 Tbsps milk; 250 grams pack yellow fondant icing; 4 Tbsps raspberry jam; 50 grams each of red, white, blue and green fondant icing; 300 milliliters double cream; 140 grams lemon curd; 140 grams hundreds and thousands

You can never have too many dessert recipes, so give Spotty Pudsey cake a try. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 36g of fat, and a total of 581 calories. This recipe serves 10. A mixture of vanillan extract, raspberry jam, self-raising flour, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 38 minutes. Chocolate Spotty Traybake for Pudsey, Spotty blueberry & clotted cream cake, and Toll House Cake (Layer Cake or Bundt Cake- You Pick) are very similar to this recipe.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Apart from the hundreds & thousands, beat all the cake ingredients together in a large bowl, using an electric whisk, until fully combined and smooth. Quickly but gently stir through the hundreds & thousands dont mix too much or the colour from them will bleed. (To get the spotty effect in the sponge, you wont be able to use naturally dyed hundreds & thousands as the colour will bleach out during cooking. We used Wilton Rainbow

Equipment you will use

Whisk

Bowl

Sprinkles available from Amazon.)

Ingredients you will need

Sprinkles

Divide the mixture between the tins and bake for 15-18 mins, until risen and golden brown. Leave to cool a little in their tins before turning out onto a wire rack to cool completely.

Equipment you will use

Wire Rack

Oven

On a surface lightly dusted with icing sugar, roll out the yellow fondant and cut out a 20cm circle use the loose base of a sandwich tin as a guide.

Ingredients you will need

Powdered Sugar

Fondant Icing

Base

Roll

Brush the top of one of the cakes with a little raspberry jam and pop the fondant circle on top.

Ingredients you will need

Raspberry Jam

Fondant Icing

Pop

Roll out the coloured icings in turn and cut out small circles you could use the wide end of a piping nozzle for this. Dot a small amount of jam under each circle and arrange on top of the yellow fondant.

Ingredients you will need

Fondant Icing

Roll

Jam

To make the filling, tip the cream and lemon curd into a large bowl and whip by hand to a soft peak. Sandwich the cakes together with remaining raspberry jam, topped with a layer of lemon cream.

Ingredients you will need

Raspberry Jam

Lemon Curd

Cream

Lemon

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

200grams

butter, softened 100grams

caster sugar 200grams

self-raising flour 1teaspoon

baking powder 1teaspoon

vanilla extract 4

eggs, beaten 2Tbsps

milk 250grams

pack yellow fondant icing 4Tbsps

raspberry jam 50grams

each of red, white, blue and green fondant icing 300milliliters

double cream 140grams

lemon curd 140grams

hundreds and thousands

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.