No. 8 cake

 

Preparation Time

30 minutes

Cooking Time

60 minutes

Ingredients (serves 16)

• Melted butter, to grease
• 375g butter, softened
• 645g (3 cups) caster sugar
• 9 eggs
• 155g (1 1/2 cups) almond meal
• 225g (1 1/2 cups) plain flour
• 115g (3/4 cup) self-raising flour
• 1 x 300g ctn sour cream
• 500g mixed jelly beans (Jelly Belly brand), to decorate

• Vienna cream

• 125g butter, softened
• 230g (1 1/2 cups) icing sugar mixture
• 1 tbs milk

Method

1. Preheat oven to 160°C. Brush a 24 x 36cm (base measurement) baking pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.
2. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in almond meal, flours and sour cream until combined. Spoon mixture evenly into prepared pan. Bake in preheated oven for 1 hour or until a skewer inserted into the centre comes out clean. Remove from oven and turn onto a wire rack to cool completely.
3. To decorate: Use a large serrated knife to trim the top of the cake. Cut a thick piece of paper into a 24 x 36cm rectangle. Draw a large 8 (or the number of your choice) on the paper. Cut out the number and attach to the top of the cake with pins. Using the paper as a guide, use a small sharp knife to cut out the number. Place cake on a large serving plate.
4. To make the Vienna cream, use an electric beater to beat the butter until very pale and creamy. Gradually add the icing sugar and milk, beating well after each addition, until all the icing sugar is incorporated and icing is pale and creamy.
5. Use a palate knife to spread the Vienna cream evenly over the top and sides of the cake.
6. Top the cake with jelly beans to decorate.