Ingredients
For the cake
150g Self-raising flour
150g Zusto
150g soft Butter
3 medium Eggs
½ teaspoon of Baking powder
For the syrup
50ml Disaronno liqueur
Couple teaspoons of water
85g Zusto
For the filling
284ml Double cream
250g tub Mascarpone
3 tbsp Zusto
150g Punnet raspberries
Method
- Mix all the ingredients together in a bowl, this takes approx. 2 minutes with an electric whisk. The mixture should resemble a smooth batter.
- Spoon the mixture evenly into 3 tins and bake for 15-20 mins 180 / 170 fan / gas mark 5
- Heat the liqueur and water and gradually whisk in all the zusto until completely dissolved, leave to cool for 10 minutes
- Take the sponge out of the oven and once cool, spoon or brush on the syrup
- For the filling, whip the cream to resemble peaks, mix in the mascarpone and zusto until smooth
- Spoon the filling and the raspberries between the layers, and dust with flour.
- Keep in the fridge!
