Pistachio, raspberry and white chocolate cake 🎂🍓🍬

Ingredients 💚💚

Victoria sponge-

• 225g of soft butter

• 225g of caster sugar

• 4 eggs

• 275g of self-raising flour

• 1 teaspoon of baking powder

• 2-3 drops of vanilla essence

• 4 tablespoons of milk

(To make 2 sponges)

Butter cream-

• 200g pistachio paste

• 250g of butter

• icing sugar

To decorate-

• raspberries

• white chocolate chips

• flowers (optional)

Method:

1. Preheat the oven to 180 degrees.

2. Mix the sugar and butter together until smooth, add in the eggs and stir again using an electric whisk.

3. Measure all of the other dry ingredients together and slowly add to the sugar, butter and eggs. Mix all together.

4. Whilst mixing the mixture add the milk and the vanilla essence and continue to mix until all combined and smooth.

5. With two cake tins cut baking paper to fit around the bottom, then pour half of the mixture into each tin.

6. Put in the oven to bake for around 20-25 minutes or until the skewer comes out clean.

7. Take the cakes out of the oven and wait for them to cool completely before decorating.

8. Whisk together the ingredients for the butter cream (continue to add icing sugar until it reaches a good consistency)

9. add a thick layer in the middle, add raspberries around the edges and chocolate chips in the middle.

10. Carefully place the second tier on top and follow the same steps. Decorate as desired 💚💚💚

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