Delicious Two-Tier Cake for a Special Celebration

In a large mixing bowl, combine the flour and baking powder.

In another bowl, whisk together butter, honey, and sugar until smooth. Slowly add the eggs one at a time, mixing after each addition.

Add the dry ingredients while alternating with milk. Mix until well combined, then fold in fresh raspberries.

Preheat your oven to 175°C (350°F). Grease and line your cake pan with parchment paper.

Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool completely on a wire rack before removing it from the pan.

In a separate bowl, whisk the eggs and sugar until fluffy. Gradually add the milk and vegetable oil while mixing.

Combine the flour and baking powder, then gently fold into the egg mixture until smooth.

Pour the batter into a greased pan and bake in the preheated oven at 175°C (350°F) for 20-25 minutes.

Once the bisquit cake is baked, allow it to cool before removing it from the pan.

Blend together mango puree and passion fruit pulp. Spread it evenly over the cooled bisquit cake.

In a saucepan, heat coconut cream until it just simmers. Remove from heat and add white chocolate and powdered sugar.

Stir until the chocolate is fully melted and the mixture is smooth. Let it cool slightly to thicken.

Place the cooled honey cake on a serving platter. Carefully add the bisquit cake on top. Ensure to use a cake board or sturdy support between the layers.

Cover the entire cake with the coconut ganache and let it set for a while in the refrigerator before serving.

This two-tier cake is perfect for celebrations and will undoubtedly bring joy to your special occasions!