INGREDIENTS
100 g
Peanuts
400 g
Raspberries, frozen
100 g
Raspberries, freeze dried
2
Eggs, large
4 tbsp
Custard powder
429 g
All-purpose flour
3 tsp
Baking powder
265 g
Caster (superfine) sugar
1
Frosting
1/2 tsp
Salt
3 tbsp
Sugar
3 tsp
Vanilla
125 milliliters
Vegetable oil
125 g
Butter, unsalted
2 tbsp
Butter
550 milliliters
Cream
1
Custard
2 tbsp
Greek yogurt
3 tbsp
Mascarpone cheese
625 milliliters
Milk