Preparation time is 1hours
Cook time is 45minutes
Total time is 1hours 45minutes
Serve is for 12 people
Difficulty level: 3 out of 4
11 Ingredients
- 3 1/4 cup self raising flour, sifted
- 1/3 cup blackberry jam
- 1 2/3 cup icing sugar, sifted
- 650grams unsalted butter, softened (300g for cake and 350g for icing)
- 375grams sour cream, at room temperature
- 3teaspoons vanilla bean paste
- 200grams white chocolate, melted, cooled
- 100grams pomegranate arils
- 6 free range eggs
- 1 2/3 cup caster sugar
- 125grams frozen blackberries
Nutrition per serving
4280kJ / 1020Cal
4280 Kilojoules or 1020 Calories
49% of daily energy intake*
Protein
9.2grams
Fat
65.5grams
Carbs
102grams
Sugars
75.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Preheat oven to 160°C. Grease 3 x 20cm cake pans and line bases and sides with baking paper.
Step 2 of 7
Beat beat butter and sugar together in a large bowl of a stand mixer until thick and pale. Add one egg at a time, beating well between each until combined. Beat in vanilla and sour cream. Fold in flour.
Step 3 of 7
Divide batter evenly between pans and smooth tops. Bake for 40-45 minutes or until golden and a skewer inserted into centres comes out clean. Cool cakes completely in pans on wire racks.
Step 4 of 7
Meanwhile, to make the white chocolate icing, beat butter and icing sugar in a medium bowl with an electric beater until thick and pale. Gradually add the melted white chocolate, beating until smooth.
Step 5 of 7
Secure the base cake layer (see tip). Spread with 2 tbs jam, leaving a 2cm border at the edge. Top with 3/4 cup icing and spread evenly. Place second cake layer on top and repeat with jam and icing. Top with final cake layer, base side up.
Step 6 of 7
Spread top and side of cake with a thin coating of icing to seal in the crumbs. Freeze for 10 minutes to set. Spread with remaining icing and scrape back sides with a palette knife to create a ‘naked’ effect.
Step 7 of 7
To serve, top cake with blackberries and pomegranate arils.
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