What a wonderful night at Moonlight Cinema with my Friend Steph. lucky the storm cleared just in time and we enjoyed nibbles and cake before watching suffragette under the stars.
Prosecco and Raspberry Cake
185g unsalted butter
165g Caster sugar
225g self rating flour
60ml prosecco reduction + extra for drizzling (instructions below)
2 Tbs Raspberry powder -( you can find this at specialty food stores or online at: http://www.fresh-as.com )
4 egg whites
225g unsalted butter
Whole freeze dried raspberries, or more raspberry powder
Pulled fairy floss – ( you can find this at specialty food stores or online at: http://www.pariya.com/order/index.html#pashmak )
preheat oven to 180˚C and line 2 x 4″ round cake tins.
beat butter, and sugar until light and fluffy. Beat in eggs one at a time.
sift flour and raspberry powder together.
stir in prosecco reduction and flour mix in 2 batches.
Bake for 30mins or until sewer comes out clean and turn immediately onto covered wire rack.
Meanwhile make icing ( can be made ahead on time)
bring sugar water and prosecco to a boil in a small pot over medium heat.
place egg whites in a bowel and once sugar reaches 110˚C whip eggs to form medium stiff peaks (in a stand mixer).
once sugar mix reaches 116˚C immediately remove from heat and gradually pour into egg mix (with mixer still running), continue to whip mix until no heat remains in the bowel (room temperature).
now add the butter bit by bit until it is spreadable.
simmer prosecco in a small pot until it thickens slightly into a thin syrup.
After attempting 3 times to make my own pulled fairy floss I bought some, I’m still determined that I will get it right next time.
Cut each cake into two layers, then drizzle each layer with some prosecco reduction.
Fill each layer with icing, then dust with crushed up raspberries.
crumb coat the whole cake and place in the fridge to cool.
roughly ice the cake again and delicately pace fairy floss on top and scatter crushed raspberries on top.
Serve at room temperature.