Frosted raspberry and passionfruit layer cake

This mile-high frosted layer cake, stuffed with raspberries and passionfruit, makes a real statement and a stunning centrepiece for any celebration.
Frosted raspberry and passionfruit layer cake


Passionfruit cream
Meringue frosting


1.Preheat oven to moderately slow, 160°C. Grease 3 x 20cm-round sandwich pans, line the bases with baking paper.
2.Beat the butter, sugar and vanilla in a large bowl with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating until just combined between additions. Fold in the combined sifted flours and milk in two batches.
3.Divide the mixture evenly among the prepared pans; bake in a moderately slow oven for about 35 minutes. Stand cakes for 5 minutes before turning onto wire racks to cool. Split cold cakes in half.
4.For the passionfruit cream, beat the cream in a small bowl with an electric mixer until soft peaks form. Stir in the sifted icing sugar and passionfruit. Spread one cake layer with 1/5 of the passionfruit cream and 1/6 of the raspberries, top with another cake layer. Repeat layering, finishing with a cake layer. Cake can be refrigerated at this stage for several hours or overnight.
5.For the meringue frosting, combine 2/3 cup of the sugar with the glucose and water in a small saucepan, stir over medium heat until sugar is dissolved, bring to the boil. Boil, uncovered, about 3 minutes or until syrup reaches 116°C on a candy thermometer, or when a teaspoon of syrup, dropped into a cup of cold water, will form a soft ball when mixture is gathered up and rolled between fingers. Remove from the heat to allow bubbles to subside. Meanwhile, beat the egg whites in a small bowl with an electric mixer until soft peaks form; add remaining sugar, beat until dissolved. While motor is operating, add the hot syrup in a thin stream; beat on high speed for about 5 minutes or until mixture is thick.
6.Cover the top and side of the cake with meringue frosting. Sprinkle top of cake with remaining raspberries.

You will need about four medium passionfruit for the passionfruit cream. Cake can be made a day ahead. Add meringue frosting 3 hours before serving. Unfilled cake suitable to freeze. Not suitable to microwave.


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