Hazelnut Layer Cake with Buttercream Flowers

Method

1. Heat the oven to 200 °C (400 °F), fan setting. Lightly butter 3 Tupperware baking rings and set them on the Tupperware silicone baking sheet placed on the cold oven rack.

2. Whisk the egg whites with the salt in the Tupperware Speedy Chef until foamy, then add the sugar gradually and whisk until glossy and firm.

3. Blend the flour with the ground hazelnuts in the Tupperware SuperSonic Chopper Compact. In the Tupperware Mixing Bowl 1 l, whisk this into the egg yolks.

4. Fold in half the whites until absorbed, then fold in the rest gently so the batter stays airy. Divide it evenly between the rings and smooth the tops.

5. Bake for about 15 minutes. Leave to cool slightly, release the sponges from the rings and let them cool completely on a rack.

6. For the buttercream, mix the custard powder with 100 ml (scant 1/2 cup) of the milk. Bring the rest of the milk to the boil with the sugar in a saucepan, add the custard mixture and cook over low heat for 1 to 2 minutes, stirring, until thick. Let cool, then chill in a covered bowl.

7. In the clean Speedy Chef, beat the soft butter until creamy. Add the cold custard a spoonful at a time, beating until smooth, and thicken with the icing sugar if needed. Chill to firm up.

8. Stir the redcurrant jelly to loosen it and spread it over the cooled sponges. Cover them generously with buttercream, stack them pressing lightly, and cover the top.

9. Tint the remaining buttercream with food colouring, pipe flowers over the cake and chill. Serve cold.

OvenVegetarianeggs