Description
French pastry chefs elevate the raspberry cream cake with delicate layers of sponge, velvety cream, and fresh berries. Dessert enthusiasts will savor this elegant confection that balances sweet and tangy flavors in each sublime bite.
Ingredients
Scale
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ¾ cup milk (180 ml)
- 2 tsps baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 1 tbsp cornstarch
- ¼ cup water (60 ml)
- 16 oz (454 g) cream cheese, softened
- 4 cups powdered sugar
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- Additional fresh raspberries for garnish
Instructions
- Preparation: Meticulously coat two 8-inch round cake pans with grease and flour. Preheat oven to 350°F (175°C).
- Dry Mixture: Whisk flour, baking powder, and salt in a medium bowl until uniformly blended.
- Butter Mixture: Cream butter and sugar until light and fluffy. Integrate eggs individually, blending thoroughly after each addition. Fold in vanilla extract to create a smooth base.
- Batter Development: Gently fold flour mixture and milk into butter mixture, alternating and ending with flour. Mix just until combined to maintain cake’s delicate texture.
- Baking Process: Distribute batter evenly between prepared pans, smoothing surfaces. Bake for 25-30 minutes until a toothpick inserted comes out clean. Rest in pans for 10 minutes, then transfer to wire racks for complete cooling.
- Raspberry Filling: Combine raspberries, sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly until mixture thickens and reaches a rolling boil. Remove from heat, allowing to cool completely while occasionally stirring.
- Cream Cheese Frosting: Beat cream cheese and butter until silky. Gradually incorporate powdered sugar and vanilla, whipping until achieving a spreadable consistency.
- Assembly: Place first cake layer on serving plate. Spread thin cream cheese layer, then carefully spoon half the raspberry filling. Gently position second cake layer, repeating cream cheese and filling application.
- Final Touches: Frost entire cake with remaining cream cheese mixture, creating smooth, even coverage. Elegantly garnish top with fresh raspberries in a decorative pattern.
Notes
- Precise Pan Preparation: Grease and flour pans meticulously to prevent cake sticking and ensure easy removal.
- Avoid Overmixing Batter: Mix ingredients just until combined to maintain a tender, light cake texture and prevent tough, dense results.
- Cool Completely Before Frosting: Allow cake layers to cool entirely to room temperature, preventing frosting from melting and ensuring clean, stable layers.
- Thicken Raspberry Filling Carefully: Cook filling until it reaches a precise consistency, stirring constantly to prevent burning and achieve the perfect spreadable texture.
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 352
- Sugar: 34 g
- Sodium: 211 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 83 mg