French Vanilla Butter Cake With Raspberry Filling
photo by YummySmellsca
- Ready In:
- 25hrs
- Ingredients:
- 34
- Yields:
-
1 10" cake
- Serves:
- 20
ingredients
- 709.77 ml flour
- 59.14 ml rice flour (or cornstarch)
- 1.23 ml nutmeg
- 14.79 ml baking powder
- 2.46 ml baking soda
- 4.92 ml salt
- 177.44 ml cultured unsalted butter
- 354.88 ml vanilla sugar
- 4 large eggs, separated
- 1 egg yolk
- 14.79 ml honey
- 14.79 ml vanilla
- 295.73 ml buttermilk
- 44.37 ml nonfat plain yogurt, Greek-style preferred
- 78.78 ml superfine sugar
- 1.23 ml salt
- 118.29 ml boiling water
- 59.14 ml meringue powder
- 14.79 ml vanilla
- 946.36 ml sifted icing sugar
- 473.18 ml shortening, softened
- 29.58 ml raspberry puree or 29.58 ml seedless raspberry jam
- 2.46 ml lemon juice
- 78.78 ml vanilla sugar
- 1.23 ml salt
- 118.29 ml boiling water
- 78.78 ml meringue powder
- 14.79 ml vanilla
- 946.36 ml sifted icing sugar
- 236.59 ml cultured unsalted butter, softened
- 236.59 ml shortening, softened
- 226.79 g bittersweet chocolate, chopped
- 177.44 ml heavy cream
- 14.79 ml shortening
directions
- ---Cake---.
- Preheat oven to 350F, grease a 10" springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, nutmeg, baking powder, baking soda and salt.
- In a large bowl, cream together butter and vanilla sugar until fluffy.
- Add egg yolks, honey and vanilla, beating well.
- In a cup or small bowl, stir together buttermilk and yogurt until smooth.
- Beginning and ending with the dry ingredients, alternate additions of flour and buttermilk mixtures, beating well after each one.
- With clean beaters, whip egg whites until soft peaks, fold into the batter.
- Pour into the prepared pan.
- Bake on the lowest rack of the oven, covering with foil halfway through, 55-60 minutes, until it tests done.
- Cool in the pan 1 hour, then refrigerate a minimum of 1 hour before unmoulding.
- ---Vanilla-Raspberry Filling---.
- Dissolve the sugar and salt in the boiling water. Cool to room temperature.
- Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
- Increase the speed and beat 3-4 minutes longer.
- Beat in the vanilla followed by the icing sugar.
- Add the butter and shortening a few tablespoons at a time, beating well after each addition, then beat in the puree and lemon juice.
- Chill 30 minutes before use.
- ---Very Vanilla Buttercream Frosting---.
- Dissolve the sugar and salt in the boiling water. Cool to room temperature.
- Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
- Increase the speed and beat 3-4 minutes longer.
- Beat in the vanilla followed by the icing sugar.
- Add the butter and shortening a few tablespoons at a time, beating well after each addition. Continue beating until mixture is thick, creamy and fluffy.
- Chill 30 minutes before use.
- ---Ganache---.
- In a heavy-bottomed saucepan over low heat, melt together chocolate, cream and shortening until smooth.
- Remove from heat and allow to cool 10 minutes. Gently re-warm if necessary for even spreading.
- ---Assembly---.
- Level the top of the well-chilled cake and slice horizontally into three even layers.
- Place bottom layer on a cake round.
- With an offset spatula or palette knife, spread ½ of the Vanilla-Raspberry Filling in an even layer over the bottom round and top with the second layer.
- Spread second layer with remaining ½ of the filling and place the final layer on top.
- Using some of the remaining frosting, apply a thin “crumb coat” over the entire outside of the cake.
- Refrigerate 1 hour.
- Finish covering the top and sides of cake with the remaining frosting, making it as smooth as possible.
- Freeze 30 minutes.
- Pour ganache gently onto the centre of the top of the cake and spread to form “drips” or a “shadow” effect down the sides.
- Allow cake to set at room temperature, then keep in the refrigerator until serving.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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