Preheat oven to 350\u00b0F. Grease 2 deep 8 inch cake pans and dust with cornstarch.
Sift cornstarch, cream of tartar, baking soda and a pinch salt into a large bowl. Repeat twice more.
In a separate bowl, whisk eggs, sugar and vanilla together for 10 mins. Carefully fold into dry ingredients until combined. Distribute between prepared pans and bake for 15 mins.
Turn sponge cakes out onto a clean tea towel. When cold, join together with raspberry jam and whipped cream. Dust with powdered sugar.
Immerse in simmering water until jam is ready. Wash new, unused
/4 cups nuts with sugar in a food processor.
Spread raspberry jam over crust layer. Stir together remaining egg, melted butter, sugar
pread 1/3 cup seedless raspberry jam to within 1 inch of
easure the exact amount of sugar into a separate bowl. (Do
Prepare and bake the cake mix for 2 (9-inch) round cake layers, adding 2/3 cup of the flaked coconut to batter.
Cool and remove from pans.
Reserve 1 tablespoon of raspberry jam.
o process the almonds and sugar, turning the machine on and
Gradually beat in granulated sugar.
On low speed beat
ixture resembles coarse breadcrumbs. Add sugar. Make a well in the
br>Spread with raspberry jam.
Cream butter and sugar together thoroughly. Add
he eggs, 3/4 cup sugar and vanilla extract. Gently fold
ood processor, combine flour, powdered sugar and butter until mixture resembles
Whisk raspberry jam, and raspberry vinegar together.
Add canola oil in a slow, steady stream while whisking. Vinaigrette will thicken.
dd the powdered sugar until incorporated. Add the raspberry jam and increase the
egrees.
Mix the flour, sugar and salt for the crust
ntil combined. Slowly whisk in sugar.
Place over a saucepan
Preheat oven to 375\u00b0F. Line base of a 12x8 inch rimmed baking tray with parchment paper.
Cream butter and 1/2 cup sugar until light and fluffy. Beat in 1 egg. Sift flour over top then fold in until just combined. Transfer to prepared pan and smooth surface. Spread warmed raspberry jam over top.
To make the coconut topping, beat remaining eggs lightly. Whisk in coconut and remaining sugar. Spread over jam as evenly as possible.
Bake for 40 mins. Let cool completely in pan. Cut into squares to serve.
cup of the granulated sugar and the vanilla until fluffy
br>Combine flour, almonds, powdered sugar and a pinch of salt