White Chocolate and Raspberry Lollies

Instructions

Steps:

For the sponge

1. Preheat the oven to 180°C (160° fan) | gas 4.
2. Grease and line the base and sides of a 23 cm | 9″ square springform cake tin with greaseproof paper.
3. Combine the eggs and golden caster sugar in a large heatproof bowl set over a half-filled saucepan of gently simmering water.
4. Beat the mixture briefly to combine.
5. Continue to whisk until the mixture measures ~38°C | 100F on a sugar thermometer.
6. Remove the bowl from the heat and continue to beat with an electric whisk until thick and the beaters leave a ribbon-like trail in the mixture.
7. Sift in the flour, baking powder, and salt, folding until smooth.
8. Add the oil, milk, and vanilla extract and fold again until the batter is smooth.
9. Scrape into the prepared tin, spreading out evenly.
10. Bake for 18-22 minutes until a cake tester comes out clean from its centre. Remove to a wire rack to cool.

For the buttercream

1. Combine the white chocolate chips and 60 ml milk in a heatproof bowl. Set it over a half-filled saucepan of gently simmering water, stirring occasionally until melted.
2. Remove from the heat and set aside to cool.
3. Beat the butter in a large mixing bowl until thick and pale, about 2 minutes. Beat in the icing sugar in three additions until smooth and incorporated.
4. Add the melted white chocolate and the vanilla extract and beat again until smooth.
5. Beat in an extra 2-3 tbsp milk to thin the buttercream if needed; it should be spreadable.
6. Finish by folding in the frozen chopped raspberries.
7. Spoon the buttercream on top of the sponge base in the cake tin and spread it out in an even layer, smoothing the top.
8. Cover and chill until needed.

For the topping

1. Soak the gelatine leaf in a small bowl of cold water.
2. Combine the golden caster sugar with 50 ml water in a saucepan, and cook over a medium heat, stirring until the sugar has dissolved.
3. Add the raspberries and continue to cook for a further 4-5 minutes until broken down and juicy.
4. Strain the hot raspberry juice through a fine sieve into a small bowl and stir in the lemon juice.
5. Squeeze out the excess water from the gelatin before adding it to the raspberry liquid, whisking until dissolved.
6. Let the mixture cool for 10 minutes before carefully pouring over the buttercream layer in the cake tin.
7. Cover the tin again and chill for at least 3 hours until the topping is set.

To decorate

1. Before serving, turn out the cake from the tin.
2. Pulse together the caster sugar with the gold glitter in a food processor and sprinkle the mixture over the top of the raspberry layer.
3. Cut the cake into eight triangles.
4. Skewer with lolly sticks before serving.