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Peace of cake! 75th Anniversary biscuit cake

by Conrad Makowski (2020-05-13)

Celebrate VE Day at home with classic teatime treats, from crunchy macaroons to succulent sausage rolls and delicate little sponges. 

This impressive 75th anniversary biscuit cake is perfect for celebrating VE Day this bank holiday





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Makes 16 servings

For the biscuit dough

400g (14oz) salted butter, at room temperature

200g (7oz) icing sugar

600g (1lb 5oz) plain flour

1½tsp vanilla extract

For the filling

100g (3½oz) salted butter, at room temperature

200g (7oz) icing sugar

200g (7oz) full-fat cream cheese, at room temperature

100ml (3½fl oz) double cream, at room temperature

300g (10½oz) fresh raspberries

200g (7oz) fresh blueberries

Preheat the oven to 180°C/fan 160°C/gas 4. Line 4 baking trays with baking parchment (or line 2 and tour đài loan giá rẻ bake in batches). Draw and cut out the numbers 7 and 5 on baking parchment approx. 

27cm long and 16cm wide in total, with a width of 5cm along the shapes. To make the biscuit dough, put the butter, sugar, flour and tour đài loan giá rẻ vanilla in a food processor tour đài loan giá rẻ and blend until it resembles fine crumbs, then continue until the dough begins to clump together.

Turn out on to the work surface and bring together with your hands. Cut into 4 equal portions and roll each into a ball. Roll each ball out on to a sheet of baking parchment as neatly as possible, to the thickness of about 6mm.