460 g store-bought unfilled double sponge cake
1 cup raspberry jam
315 g unsalted butter, softened plus extra for greasing
¾ cup milk
¼ cup water
½ cup plain flour
¾ cup caster sugar
6 cups icing sugar mixture, sifted
2 tsp natural vanilla extract
1 punnet raspberries, 8 whole, remaining halved
Extra ½ cup icing sugar mixture, sifted plus extra to serve
6 lychees, peeled, halved
1 nectarine, cut into wedges
½ bunch small mint leaves to garnish
Preheat oven to 200°C. Slice each cake horizontally into 2 discs using a serrated knife. Put jam in a small saucepan over a medium heat and bring to the boil. Remove from heat and press through a fine sieve, then discard seeds. Spread over 3 of the discs. Set aside, along with remaining disc.
Brush an oven tray with melted butter. Combine 65g of the extra butter with ¼ cup of the milk and water in a medium saucepan. Bring to a simmer over a medium heat, then add flour and cook, stirring constantly, for 2 minutes. Transfer to the bowl of an electric mixer and beat, using paddle attachment, for 2 minutes. With motor running, add eggs, 1 at a time, and beat until smooth.
- Spoon mixture into a piping bag fitted with a 1cm plain nozzle and pipe onto prepared tray to make about forty 1.5cm-dia. balls. Brush with a little water, then bake for 20 minutes. Open the oven door slightly, reduce heat to 160°C, then bake for a further 10 minutes or until the profiteroles are dry. Set aside.
Line an oven tray with baking paper. Put caster sugar in a small saucepan over a high heat until a deep-brown toffee. Dip base of 12 of the profiteroles into toffee, then set aside to cool on prepared tray. Reserve remaining profiteroles for another use.
Put remaining butter in the bowl of an electric mixer and beat on medium, using paddle attachment, for 3 minutes or until light. Add icing sugar, remaining milk and vanilla. Beat on high for 5 minutes or until very light.
Spread ¼ of the icing over reserved jam-topped discs. Sandwich cakes, jam-side up, finishing with plain cake disc. Spread remaining icing all over cake and smooth with a palette knife, then decorate edges with a crinkle-edged scraper. Put halved raspberries and extra icing sugar in a small bowl and toss to coat. Set aside for 10 minutes. Separate raspberries from their syrup and put raspberries in another bowl.
Arrange toffee-dipped profiteroles around top edge of cake, then decorate centre with lychee, nectarine, and reserved halved and whole raspberries. Spoon reserved raspberry syrup over top, then decorate with mint leaves and dust with icing sugar to serve.