EGGLESS UNICORN CAKE

• Curd: 450g
• Castor Sugar: 450g
• Refined Flour: 450g
• Baking Soda: 8g
• Almond Powder: 90g
• Vegetable Oil: 180ml
• Vanilla Extract: 2-3 drops

• Frozen Raspberry: 200g
• Castor Sugar: 20g

Chocolate Ganache :-

• 200gms Dark Chocolate

• 200gms Cream

https://www.youtube.com/watch?v=UUcCb85G7VA

• Unsalted Butter: 680g
• White Chocolate: 460g
• Icing Sugar: 680g
• Milk: 6 Tablespoons
• Salt: 1 Teaspoon
• Vanilla Extract: 4 Tablespoons.

Instructions:

• First, for the vanilla sponge cake, add all the ingredients in the same order mentioned in a bowl and mix it all well.
• Add the batter in the tins and bake it at 170 degrees for 25-30 minutes 
•  For the Raspberry Compote, add frozen raspberries and sugar in a saucepan and stir it to avoid it from burning 
• Let it cool completely, before adding it in your cake 
• Now start assembling the cake, the layers would have the vanilla sponge, topped with the dark chocolate ganache and then a little but of raspberry compote
• You can make 6 layers of each with this recipe 
• For the crumb coat, make the buttercream and cover the entire cake with a thin layer 
• Cover the cake with fondant and design it with your preference (refer to the video in the link below)

You tube video - https://www.youtube.com/watch?v=J5uWb3th-s8&t=123s