Step 1: Heat oven to 180°C, grease and line 20cm square tin.
Step 2: Cream together the butter and sugar. Gradually add the eggs along with 1 tablespoon of flour per egg. This will prevent the mixture from curdling.
Step 3: Combine the Baking Powder and remaining flour, then add to the mixture along with Vanilla Extract. Spoon the mixture into the prepared tin and level out.
Step 4: Bake for 50-55 minutes until the cake is golden on top, firm to the touch, and if inserted, a skewer comes out clean. Allow to cool slightly, then remove the cake from the tin and cool completely.
Step 5: Cut the cake in half and spread a thin layer of strawberry jam on one surface.
Step 6: For the buttercream icing, mix the butter and sugar together until light and fluffy adding Vanilla Extract and milk. Spread a layer of buttercream on the other half of the cake and then sandwich together.
Step 7: Trim off the dark edges from the remaining three uncut sides. Halve the sandwiched cake lengthwise and then cut each half into four to create eight small cakes.
Step 8: For the decoration, warm six tbsp of strawberry jam in the microwave or a small pan until it thins and brush onto the sides and top of each small cake.
Step 9: Roll out the Dr. Oetker Blue Regal-Ice and then place it over each small cake, trim it to fit, and blend any seams by rubbing gently with a finger covered in cling film.
Step 10: Roll out the Dr. Oetker White Regal-Ice and cut into even sized strips about 4mm wide, then place on the cake following the photo design.
Step 11: Roll out the Dr. Oetker Red Regal-Ice and cut into 2mm wide strips, place on the cake as shown on the photo design.
|Per Serving||Per 100 g / ml|
|Fat||40.01 g||16.20 g|
|Carbohydrate||157.35 g||63.70 g|
|Protein||6.11 g||2.47 g|
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