Nothing
spectacular, oh but the two flavours, sweet and tart meet up in just the right
proportions between the downy layers of this white cake. It comes from the
large file I socked away for more than a year. A food blogger keeps on cooking despite
times of suspended blog activity. One of
these days I may just fade away for good, for what it’s worth I figured out a
few things. Everyone is welcome to my blog, but with no desire for self
promotion I left the blogosphere with its back and forth commenting. Someone called it blog whoring.
What I really
wanted was to organize my recipes from the haphazard biweekly posts into a
logically arranged format. Consequently, many of my old links no longer work,
the recipe was moved or relabeled or remade. One of these days I will do a major
purge, removing recipes for one reason or other, keeping only the best and the
most important. This was my original intent all along.
Grandma I left
too early to learn from you, but I learned to cook anyway. I am still learning,
because it’s never too late to learn something.
Back
in her kitchen in 1972
Nagymama,
my Mom and my Mother in-law
Raspberry Layer Cake
Cake
4½ cups cake flour [for the lightest cake
use Swans Down]
3 tsp baking powder
1/4 tsp salt
1 cup butter, very soft
1-1/4 cups sugar
4 eggs + 1 egg white
3/4 cup 14% sour cream
2 Tbsp vanilla extract
3/4 cup 2 % milk
1/4 cup heavy cream
Raspberry Meringue Buttercream
3 egg whites
1 cup granulated sugar
1-1/2 cups unsalted butter
1 tsp pure vanilla extract
2 Tbsp raspberry jam
1 cup granulated sugar
1-1/2 cups unsalted butter
1 tsp pure vanilla extract
2 Tbsp raspberry jam
1 cup fresh raspberries
- Preheat oven 325F.
- Fully line two 9 inch cake pans.
- Wisk together the cake flour, baking powder and the salt. Set aside.
- In a stand mixer beat the soft butter and sugar together until very fluffy.
- Gradually add the eggs and beat well to combine.
- Stir in the sour cream, vanilla and combine.
- Gradually add half of the flour mixture and stir to combine.
- Add the milk first and last the remaining flour.
- Stir until the flour is fully incorporated.
- Divide the batter into the prepared baking pans.
- Bake the cakes in the preheated oven for 30-35 minutes or until the cake tester comes out clean.
- Let the cakes cool completely.
- Meanwhile make the Raspberry Meringue Buttercream
- Place the egg whites and sugar in the bowl and whisk to combine.
- place a saucepan on medium heat and add about an inch of water.
- Place the mixing bowl on the top.
- Heat, whisking until the egg mixture is hot to the touch [160F]
- Carefully transfer mixture to the mixing bowl of a standing mixer.
- Beat on high speed until the mixture cools down to room temperature.
- Reduce speed to low medium and add the vanilla and the butter.
- Beet until fully incorporated and fluffy.
- Remove 2/3 of the buttercream and set it aside.
- To the remaining buttercream, add the raspberry jam and beat to combine.
- Reserve a few raspberries for decoration and add the remaining raspberries to the buttercream.
- Whip just to slightly break down the fresh raspberries.
- Divide the cooled cakes horizontally.
- Spread 3 layers with the Raspberry Meringue Buttercream.
- Place the remaining cake layer on the top and frost the cake with the reserved vanilla buttercream.
- Place the reserved fresh berries on the top.
- Chill for 20 minutes for easier slicing and serve.
- This cake is best served at room temperature.
