Ingredients
140g unsalted mantequilla , plus extra for the tin
100ml grapeseed oil , o 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 cacao powder
¾ x 340g jar fresa jam
1¼ kg ready-to-roll white fondant icing
For the buttercream
600g icing sugar , sifted, plus extra for dusting
300g mantequilla , softened
red comida colouring


STEP 1
Heat the horno to 180C/160C fan/gas 4. mantequilla and line the bases of two 20cm emparedado, sándwich de tins. Melt the mantequilla in a pan, then remove from the heat and beat in the...