Ingredients

• 1 Lemon
• 1 Orange
• 1 Lemon
• 180g Butter
• 395g Caster Sugar
• 240g Water
• 355g Plain Flour
• 1 teaspoon Dried Yeast
• ½ teaspoon Salt
• 6 Eggs
• 60g Milk
• 100g Raspberry Jam
• 300g Whipping Cream
• Strawberries as needed
• Raspberries as needed
• Cherries as needed
• Blueberries as needed
• Edible Flowers as needed

Tools

• Oven
• Stove
• Chef Patissier XL
• Large saucepan
• Medium bowl
• Plate
• Piping bag
• Serving plate
• Ring cake mould - 23cm (9")

Method

1. Add the ingredients into a large saucepan
2. Cook until boiling – medium-high heat
3. Transfer the mixture into a medium bowl and let cool
4. Grease a ring cake mould
5. Fit the K-Beater
6. Add the ingredients into the warming bowl, fit the splashguard
7. Mix – 30 seconds, speed Min
8. Then add the ingredients
9. Mix – 2 minutes, speed 1
10. While the machine is running, gradually add butter into the warming bowl
11. Mix – 3 minutes, speed 3
12. Pour the mixture into the prepared cake mould and cover with a damp tea towel
13. Prove in a warm place – 1 hour
14. After 1 hour, gently knock the dough back to deflate it and cover with a damp tea towel
15. Prove in a warm place – 30 minutes
16. Preheat the oven to 180ºC
17. Bake the cake until golden brown and a skewer inserted comes out clean – 25 minutes, 180ºC
18. Remove from the oven and let cool slightly – 10 minutes
19. Turn the cake onto a plate and using a skewer, poke many holes into the cake all the way through
20. Pour the syrup all over the cake and let cool completely
21. Clean the warming bowl and fit the Whisk Tool
22. Add the ingredients into the warming bowl, fit the splashguard
23. Mix until stiff peaks form – 1 minute 30 seconds, speed Max
24. Transfer the cream into a piping bag fitted with a large open star tip
25. Place the cooled cake onto a serving plate
26. Pipe stars and swirls over the top of the cake
27. Decorate with mixed berries and edible flowers
28. Serve

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