❏ 220 g sugar, ❏ 220 g butter, ❏ 4 eggs, ❏ 100 ml whole milk, ❏ 250 g self-raising flour blueberry jam, ❏ 1 tsp baking powder, ❏ 250 ml whipping cream, ❏ 200 g white chocolate, ❏ 50 g pistachios.
This layer cake takes a little while to make, but the result always cheers me up.
Preheat the oven to 180 °C. Take a bowl and mix the sugar and butter together. Then add the eggs, milk, self-raising flour and baking powder. Mix for a few minutes until smooth. Pour the mixture into a rectangular baking tin and bake in the oven for half an hour. Then allow the cake to cool fully. Beat the whipping cream until stiff. Slice the cake into four layers. Spread the bottom layer first with jam and then with the whipped cream. Place the second layer of cake on top and spread with jam and cream once again. Do the same with the third layer, then add the fourth layer of cake on top. Use a knife to neaten up the edges. Melt the white chocolate in a bain-marie. Spread the chocolate over the top of the cake. Chop the pistachios and sprinkle over the chocolate.