Celebrity chef

Eric Lanlard

Master patissier Eric Lanlard was hand-picked by Michel and Albert Roux to come to London to run their patisserie business. The 38-year-old Frenchman has twice been awarded Continental Patissier of the Year at the British Baking Awards since. Eric has created wedding cakes for Madonna and Guy Ritchie, and Elizabeth Hurley and Arun Nayar. Eric runs a cake emporium Cake Boy, which includes a ‘cake lounge’ and a cookery school.

Serves 10

White chocolate and raspberry marquise recipe

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Takes 40 minutes to make, 25 minutes to bake, plus cooling and chilling

175g unsalted butter, softened, plus extra for greasing
175g self-raising flour
1 rounded tsp baking powder
3 large eggs, at room temperature
175g golden caster sugar
1/2 tsp vanilla extract

For the raspberry filling
250g mascarpone
284ml carton whipping cream
1 tbsp caster sugar
1 tsp vanilla extract
300g raspberries
8 tbsp raspberry jam

To decorate
85 white chocolate cigarillos, each 10cm long (you’ll need a 700g box)
15 white chocolate butterfly bows (120g jar), see tip above
Mixed fruit (we used passionfruit
cut into wedges, blueberries, raspberries, redcurrants and canned apricots, quartered)

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1. Preheat the oven to 180°C/ fan160°C/gas 4 and lightly grease and base line 2 x 20cm round x 4cm deep loose-bottomed cake tins with baking paper. Sift the flour and baking powder into a large bowl. Add all the other cake ingredients and mix with an electric hand whisk until the mixture is a smooth, dropping consistency. If a little stiff, mix in a dash of water to loosen.
2. Divide the mixture equally between the tins and level. Bake for 25 minutes, until well risen, springy and golden. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Using a serrated bread knife, slice each cake horizontally into 3 thin discs, to give 6 in total.
3. Put the mascarpone, cream, sugar and vanilla in a large bowl and mix with an electric hand whisk until smooth and thickened.
4. Put 1 disc, cut-side up, on a plate or cake stand. Spread over a little of the filling (about a fifth) and scatter with half the raspberries. Place a second disc on top and spread with a little more filling, then top with a third disc and spread with half the jam. Put a fourth disc on top and spread with a little filling, scatter with the rest of the raspberries and sit the fifth disc on top. Spread with the remaining jam and more filling, then sit the final disc on top. Press so the filling oozes out a little. Spread the remaining filling on top. Chill to firm up.
5. Smooth the sides with a palette knife and stick the chocolate cigarillos upright and side-by-side all round the cake. Secure with a piece of wide ribbon. Push the chocolate bows gently into the filling all around the top edge of the cake. Pile the mixed fruit into the centre of the cake, arranging if you like, to serve.

Nutritional info

Per serving: 835kcals, 55.8g fat (34.8g saturated), 11.2g protein, 76.9g carbs, 58.3g sugar, 0.6g salt

White chocolate and raspberry marquise recipe

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Potsie | May 12

This was a fab cake to make, it looks so impressive and was relatively easy to make, the cutting of the sponge was the only tricky part. I semi cheated and made a 3rd one as a back up ! I also made extra filling as there wasnt quite enough to ooze out and smooth round the outside and provide a grip for the cigarillos.

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