Name: Victoria Cake recipe by Aisha Muhammed at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: 1 cup granulated sugar; 6 eggs; 1 and 1/2 cup butter; 1 tsp vanilla extract; 2 cups cake flour; 2 tsp baking powder; 1/8 tsp salt; For the cake filling: 170 grams raspberry pie filling; 500 ml heavy cream; 1 tsp almond extract; 1 cup powdered sugar; 283 grams shaved white chocolate

Instructions

Preheat your oven to 180 degree Celsius or Gas Mark 4. Lightly grease your bundt tin with some cooking spray or butter and dust it with flour.
Sift the flour with baking powder and salt. Keep it aside.
Cream together the butter and sugar till it is light and fluffy. Then add in the eggs one by one and whisk. Add in the flour, vanilla and stir in and fold gently until combined.
Pour this batter into the bundt tin and bake for 20-30 minutes until an inserted skewer comes out clean and the cake is golden brown on top.
Leave to cool for 5 minutes before turning the cake out gently and allow it to cool completely on a wired rack.
To make the whipped cream- Combine the chopped white chocolate and 2 tablespoons whipping cream in a small metal bowl. Set over a small saucepan of simmering water and stir until the white chocolate melts and the mixture is smooth.
Remove the bowl from over the water. Cool this white chocolate mixture for 15 minutes.
Whip the heavy cream until soft peaks form. Add sugar and almond extract, beat this until stiff peaks form. Whisk in the prepared white chocolate mixture.
Using a serrated knife, cut the bundt cake horizontally across, trying to keep it at the ridge around the cake.
Spread a light layer of whipped cream and a light layer of raspberry filling across one layer of the cake and put the two layers together. Lay this on a big round plate.
Make sure that you do not overfill as the object of this cake is not to see the oozing cream and jam from the layers.
Pour the remaining cream and raspberry filling layer by layer into the centre of the cake (the bundt hole). Following the ridges of the cake, use a teaspoon to drizzle the cream down the cake. (as seen in the picture)
Pipe some chocolate cream around the edges.
Cut into wedges and serve it with a dollop of whipped cream and raspberry jam. Shake some powdered sugar over the top if you like. Enjoy!

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