Melt-in-your mouth delicious, this food-processor cake is similar to a Victoria Sponge. For a lighter cake, cream the butter and sugar until light. There are multiple steps but you can prepare days ahead.
Bring the sugar and water to the boil in a small saucepan, stirring often. Simmer until syrupy. Cool, then stir in the brandy. Cover and refrigerate.
Preheat the oven to 180°C. Lightly butter two 21cm springform cake pans. Line the bases with baking paper.
Place the butter and caster sugar in a food processor and beat until smooth. Add the vanilla, eggs, flour, cornflour and baking powder. Mix until well combined. Add enough milk to make a dropping consistency. Pour equal amounts of the mixture into the prepared pans. Bake for 20 minutes, or until a skewer inserted in the centre comes out clean. Cool.
Slice each cake in half horizontally to make 4 rounds. Place on a tray. Brush evenly with the sugar syrup, allowing it to soak in.
Line a baking tray with baking paper. Place one cake round on the paper. Cover with one third of the custard. Top evenly with 1/3 of the raspberries. Repeat twice, then tier one on top of the other. Top with the remaining cake round. Cover and refrigerate for 1 day.
To decorate, first preheat the oven to 220°C. Beat the egg whites until frothy. Slowly beat in the caster sugar until shiny and soft peaks form. Spread evenly over the top and sides of the cake on the oven tray. Press the almonds around the sides. With the remaining meringue, pipe rosettes or make quenelles on top.
Bake for 4-5 minutes or until lightly browned. Carefully remove to a serving plate. Cool. Refrigerate for up to 4 hours or overnight. Just before serving, place the fresh raspberries on top of the cake in the centre.
