Ravneet’s cakes look like a full-scale three-tier decorated cake, but are actually a twelfth of the size. Despite their small stature, they still pack a flavourful punch, with almond joconde sponge, raspberry jam, fondant, and intricate piped buttercream.
Preheat the oven to 220°C/200°C fan/425°F/Gas 6.
To make the joconde sponge, sieve the almonds, icing sugar, flour and salt together. Discard any larger pieces of ground almonds. Add the 3 whole eggs and stir to make a paste.
In a stand mixer fitted with a whisk attachment, whisk the egg whites to stiff peaks. Gradually add the caster sugar, whisking continuously.
In a small pan or in a microwave, melt the butter.
Add 1/3 of the egg whites to the ground almond paste and mix to combine. Pour a little of the butter down the edge of the bowl. Add another third of the egg whites and gently fold in until no lumps of egg white remain. Fold in the final third of the egg whites and pour in the remaining butter. Fold to combine.
Transfer to the prepared tin and level the surface with a palette knife.
Bake for 7- 8 minutes until pale, golden-brown, and springy to the touch. Once baked, remove from the oven and leave to cool.
To make the jam, in a small pan set over a medium heat, cook the raspberries, jam sugar and lemon juice. Use a wooden spoon to break down the fruit and mix until the sugar has dissolved. Increase the heat and boil for 5 minutes, then pour into a shallow container and leave to cool.
To make the buttercream, in a stand mixer fitted with a paddle attachment, beat together the butter and icing sugar until pale and fluffy. Add the milk and vanilla extract and beat until combined.
To assemble the cakes, once fully cooled, use a 6cm round cutter to cut out 9 x rounds from the joconde sponge. Spread a thin layer of buttercream on one of the rounds, then top with jam and stack with another round of sponge. Spread a thin layer of buttercream on top of this, followed by jam and a third round of sponge. Leave the top round of sponge clean.
Repeat until you have three individual cakes, each with three layers.
Spread a thin layer of buttercream around the top and sides of each cake.
Divide the fondant into three equal portions, then on a cornflour dusted surface, roll each piece out thinly and use to cover the cakes. Smooth down the sides and cut off any excess.
Divide the remaining buttercream between two bowls. Colour one with baby pink food colouring and the other with pink food colouring so you have two shades of pink buttercream.
Transfer each pink coloured buttercream to separate piping bags, both fitted with a small star nozzle. Pipe intricate decoration around the base and top of each cake, then finish with sprinkles for decoration.