For the cake:
175g butter, at room temperature
350g castor sugar
300g self-raising flour, sieved
¼ tsp bicarbonate of soda
25g cocoa, sieved
50g ground almonds
100g raspberries, squashed
10ml hot pink gel food colour
For the filling:
3 tbsp chocolate spread
3 tbsp raspberry jam
For the white chocolate icing:
3 large egg whites
250g castor sugar
200g unsalted butter, cut into tiny cubes
200g Belgian white chocolate, broken into squares
sprinkle of pink edible glitter
11 white chocolate truffles
- Heat the oven to 180°C. Grease and line three 20-cm round cake tins. Put the butter and sugar into a large bowl and cream until light and fluffy. Gradually beat in the eggs, one at a time. Fold in the flour, bicarb and buttermilk, to make a smooth mixture.
- Divide the mixture into 3 bowls. Add the cocoa to one bowl, and 25g ground almonds to each of the other bowls. Add the raspberries and pink gel colour to one of the bowls with the almonds. Stir each bowl gently to combine. Spoon the different mixtures into the prepared tins and bake for 25 minutes until well risen and shrinking away from the sides.
- Cool the cakes in the tins for 5 minutes, then turn out onto wire racks to cool completely. Remove the lining paper. Put the chocolate cake onto a cake stand and spread over the chocolate spread. Top with the raspberry cake and spread with the jam, then finish with the almond cake.
- Put the egg whites and sugar into a large bowl from a freestanding mixer and rest over a pan of simmering water. Stir until the sugar dissolves. Remove from the heat and whisk until a thick meringue. Gradually add the butter, a cube at a time, and keep on whisking. (Don’t rush this!) Meanwhile, melt the white chocolate in a bowl over simmering water. Continue whisking the meringue mixture and slowly pour in the melted white chocolate. Use a palette knife to spread the icing over the top and sides of the cake.
- Finish with glitter and 11 white chocolate truffles, a tradition to represent the 11 disciples (excluding Judas).