Birthday cake for Talunia: Vanilla, white chocolate and raspberry torte.

by Gypsy and the Botanist

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Yesterday, one of my favourite little people – my niece Talunia – turned two. She is a glorious little thing. She has the cheekiest of smiles, the most infectious laugh, and the best serious ponderous faces. To mark another year of her adventures, I made this birthday torte, inspired by some of her favourite things: raspberries and PINK! I also need to mention that one of the biggest triumphs was getting this torte to the Royal Botanic Gardens in one piece on a hot day!

 

Ingredients

200g white chocolate

200g raspberries

200g unsalted butter, softened

200g caster sugar

Pinch of salt

4 eggs

100ml natural yoghurt

200g plain flour

2tsp bicarbonate soda

1 vanilla bean, beans scraped

Good quality raspberry jam

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Pink vanilla buttercream

100g unsalted butter, softened

300g icing sugar, sifted

1 vanilla bean, beans scraped

75ml fresh cream

Juice from crushed up raspberries, for colour

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Preheat the oven to 180C.

Melt the chocolate, and once melted, stir through raspberries. Set aside to cool.

Beat the butter, sugar and vanilla beans until light and creamy, for approximately 5 minutes. Beat in one egg at a time, and then the salt, until incorporated. Beat in half the flour and bicarbonate soda. Then beat in the yoghurt and chocolate and raspberry mix, and then the remaining flour, until incorporated.

Pour the mixture into a greased and lined cake tin. Bake for approximately 40-50 minutes, or until a cake skewer comes out clean. Leave to cool in the pan for about 10 minutes, then move onto a wire wrack to cool completely.

To make the icing, beat the butter and vanilla bean on a high speed for approximately 5 minutes.  Then on a low speed, add the icing sugar and cream. Once they have been combined, add some raspberry juice (until the desired colour), and beat on a high speed for another 3-4 minutes, until light and fluffy.

Once the cake has cooled completely, cut the cake in half, and spread a thick layer of good quality raspberry jam. Then sandwich the cake together, and ice the cake.  Refrigerate to set.

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