• Preheat the oven to 350° Fahrenheit and prep a 15cm square cake tin with baking paper

Sponge

• Beat together the butter and sugar using an electric mixer until light and creamy. Gradually add the beaten eggs, mixing between each addition. Scrape sides as needed. Add the almond extract.
• Sift the flour into the creamed mixture and mix briefly until the cake batter is smooth. Do not overmix.
• Spoon the mixture into the tin and spread until level. Bake for 25-30 minutes until risen.
• Let cool for 5 minutes inside of the tin before transferring to a wire rack to cool.

Jam

• In a small pan, combine raspberries and sugar. Mash together. Bring to a boil and then reduce heat to medium-high. Cook for 4-5 minutes (aiming for temperature 221° Fahrenheit).
• Pass through a sieve into a bowl and set aside.

Buttercream

• Using an electric mixer, beat the butter, sugar, and almond extract until pale and soft.

Asssemby

• Trim the top of the sponge to create a flat surface. Then flip. Cut sponge into 9 even squares.
• Using a 2 cm cutter, cut out a 2.5cm deep piece of the sponge (do not go all the way through!!!). Spoon the raspberry jam into the hole.
• Cut the top (flat end) of the removed disc and place back over to seal the jam inside the sponge.
• Using the buttercream crumb coat the top and sides of the 9 sponges. Pipe a generous buttercream blob on the top of each sponge. Freeze for 10 minutes or chill until firm.

Liquid Fondant

• Using a continuous mixer, add the raspberry flavor into the fondant icing sugar. Add water, one tablespoon at a time, until the icing is smooth and thick but pourable. Add food coloring.
• Using a fork to hold the cake, spoon the icing over the top and sides of the sponge. Use a palette knife to carefully slide the sponge from the fork to a wire rack to dry. Repeat.
• In a continuous mixing bowl, whisk together 100g of the icing sugar. Add water one tablespoon at a time until it leaves a ribbon trail. Spoon into a piping bag. Pipe lines over the top of each sponge.