Raspberry and Cream Cake
Ингредиенты
- 2 cups (500 ml) unbleached all-purpose flour
- 2 teaspoons (10 ml) baking powder
- 1/2 teaspoon (2.5 ml) salt
- 3/4 cup (180 ml) unsalted butter, softened
- 1 cup (250 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 2 eggs
- 3/4 cup (180 ml) milk
- 3/4 cup (180 ml) sugar
- 1/2 cup (125 ml) unbleached all-purpose flour
- 1 tablespoon (15 ml) cornstarch
- 2 eggs
- 2 cups (500 ml) hot milk
- 2 tablespoons (30 ml) cold unsalted butter
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1 1/4 cups (310 ml) 35% cream
- 1/2 cup (125 ml) icing sugar
- 1/2 teaspoon (2.5 ml) vanilla extract
- 3 1/2 cups (875 ml) fresh raspberries
Инструкция
- With the rack in the middle position, preheat the oven to 180°C (350°F). Butter two 20-cm (8-inch) springform pans. Line the bottoms with parchment paper.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, cream the butter, sugar and vanilla using an electric mixer. Add the eggs one at a time, beating until the mixture is smooth, about 2 minutes. With the mixer on low, add the dry ingredients, alternating with the milk.
- Scrape the batter into the springform pans. Bake until a toothpick inserted in the centre comes out clean, about 30 minutes.
- Let cool partially, unmould and finish cooling on a rack.
