Raspberry Layer Cake

mycakeschool.com

AnnieBee

subheading: RASPBERRY CAKE LAYERS:

1 ½ sticks unsalted butter, softened (170g)

2 cups sugar (400g)

3 large eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for five minutes.)

3 cups Cake flour (342g)

2 teaspoons baking powder (8g)

½ teaspoon baking soda (3g)

½ teaspoon salt (3g)

1 cup sour cream (227g)

10 oz frozen raspberries thawed (approximately 1 ½ cups thawed). Puree them in blender, and strain through fine strainer (to remove the seeds). **Then cook with ¼ cup water and 2T sugar over medium heat until reduced to ¾ cup (180g). Cool before using.

¼ cup vegetable oil ( I use canola oil) (54g)

note: Pink Coloring Gel - Optional. We used a small amount to brighten up the color.

subheading: RASPBERRY FILLING:

note: ou can also substitute seedless Raspberry Jam for the cooked Raspberry Filling if you'd like.

12 ounce package frozen raspberries (340g)

½ cup sugar (100g)

3 Tablespoons cornstarch (26g)

1 teaspoon lemon juice (4g)

subheading: CREAM CHEESE FROSTING:

2 sticks unsalted butter, slightly softened (226g)

16 oz cream cheese, softened. ( I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. )

2 teaspoons vanilla extract (8g)

½ teaspoon salt (2g)

6 to 6 ½ cups powdered sugar (690g-747g)

subheading: DECORATION:

We used fresh raspberries for the top of the cake. Star tip 21 was used to pipe top border of stars, shells, and rosettes. Texture was added with a small offset spatula around the sides of the cake

Directions at mycakeschool.com

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