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Ingredients
350 g butter , at room temperature, plus extra for greasing
350 g caster sugar
6 large free-range eggs
½ tablespoon vanilla extract
2 tablespoons milk
285 g self-raising flour
50 g ground almonds
40 g cocoa powder
125 g raspberry jam
450 g marzipan , or almond paste
Method
Preheat the broiler to 180ºC/350ºF/gas 4. Oil two little chunk tins (8cm x 22cm) with margarine.
Separation the spread and sugar between 2 bowls, and cream both. Beat 3 eggs into each.
Blend the vanilla and 1 tablespoon of drain into one, at that point overlap in 175g flour.
In the other, crease in the rest of the flour, the almonds, cocoa and remaining tablespoon of drain.
Spoon every blend into the lubed tins, at that point heat for 30 to 40 minutes, or until brilliant and an embedded stick confesses all.
Cool for 10 minutes, at that point turn out onto a rack.
To amass, warm the stick over a low warmth, at that point strainer into a bowl.
Level off the finish and sides of the cakes with a blade so each cake is a rectangle and a similar size.
Cut down the middle lengthways so you have 2 long portions of each.
Place 1 of the plain wipes on a board and brush the best and sides liberally with stick.
Rehash with a segment of chocolate wipe and stick the 2 together, one next to the other.
Delicately put the rest of the wipes to finish everything, inverse hues on each, brushing every one of the edges with stick.
Trim the cake so the sides are straight, if vital.
Roll the marzipan on a gently buttered plastic board to a 24cm x 35cm rectangle, trimming the sides so they're flawless.
Place the cake on one of the shorter sides and move, sitting the cake on the joining side. Trim to neaten, at that point serve.
