Ingredients
140g unsalted manteiga , plus extra for the tin
100ml grapeseed oil , or another flavourless oil
200ml milk
3 tbsp yogurt
1 tsp vanilla extract
2 large eggs , at room temperature
250g light muscovado sugar
250g plain flour
3 tsp baking powder
50g cacau powder
¾ x 340g jar morango jam
1¼ kg ready-to-roll white fondant icing
For the buttercream
600g icing sugar , sifted, plus extra for dusting
300g manteiga , softened
red comida colouring
STEP 1
Heat the forno to 180C/160C fan/gas 4. manteiga and line the bases of two 20cm sanduíche tins. Melt the manteiga in a pan, then remove from the heat and beat in the...
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