Olive Oil Cake with Raspberry Jam and Swiss Meringue Buttercream
Ingredients: olive oil, buttermilk, sugar, egg whites, butter · 240 min cook time · 680kcal · $25.00
Ingredients
3cup olive oil, 1cup buttermilk, 2cup sugar, 6ea egg whites, 2cup butter, 1cup raspberries
Instructions
1. Make the cake batter using good quality olive oil, buttermilk, and other ingredients, aiming for a pale yellow color.
2. Line the cake pans and metal bowls, and bake the cake batter at 35 to 45 minutes.
3. Make raspberry jam for the filling.
4. Make Swiss meringue buttercream by warming egg whites and sugar in a hot water bath, melting sugar completely, and whipping to stiff peaks before adding butter.
5. Assemble the cake layers with jam and buttercream, carving and stacking to form a 3D head shape.
6. Cover the assembled cake with colored fondant, creating facial features and hair.
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