This tasty slice of cake is filled with buttercream and rich raspberry jam. Topped off with bright red raspberry jam and buttercream. Finished off with toasted sliced almonds
| Raspberry Slice |
|
Ingredients Required: Raspberry Slice
Preparation Instructions: Raspberry Slice
| Slice sponge cake 4 inches wide using tranche board
as a guide. Slice into three layers, bottom of cake becomes top of
pastry. Assemble onto tranche board and freeze to ease in handling
of slices. |
| Remove top two layers and brush the bottom with
1/3 of the syrup. Fill with 1/2 of the Raspberry Jam using a pastry
bag and wide tip (1D). Overlay middle layer, brush with 1/3 of
the syrup, and fill with 1/2 of the buttercream. Press on the top
(smooth) layer and brush with remaining syrup. |
| Apply a thin coating of buttercream to hide the
crumbs. Chill for 10-15 minutes until set. |
| Apply top finish covering of buttercream, and smooth.
Bring edges down onto sides and smooth off. Cover sides with toasted
almond slices. |
| With a small star tip and pastry bag apply the last
of buttercream along the top edges forming three shell borders. Chill
to set buttercream. Fill the two open areas with wide tip (1D) ribbon
of raspberry jam. |
| Pre-slice and serve directly from tranche board or
serve onto a dessert plate. |
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Tranche Cakes (19)
