A delicious treat designed for the upcoming holidays, this recipe for a layered cake with raspberries and soft cream, cute to look at and delightful to taste, eh eh!
The cake tin is small, about 7 inches in diameter but with the filling, it becomes very tall, and we can serve it to 6 guests who will enjoy so much goodness!
LAYERED CAKE WITH RASPBERRY FILLING
- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients RECIPE FOR LAYERED CAKE WITH WHITE CHOCOLATE AND RASPBERRIES
- 3 eggs
- 3/4 cup all-purpose flour (sifted)
- 1/2 cup sugar
- 1 cup cup fresh liquid cream
- 1 cup cup powdered sugar
- 10.5 oz mascarpone
- to taste mikado
- to taste chocolate (as desired)
- to taste colored sugar sprinkles
- to taste silver sugar pearls
- to taste raspberries
Tools RECIPE FOR LAYERED CAKE WITH WHITE CHOCOLATE AND RASPBERRIES
#ADV
- Sieves
- Stand Mixers
- Spatulas
- Electric Hand Mixers
- Baking Pans
- Non-Stick Spray
- Parchment Paper
FOR THE PREPARATION OF THE RECIPE FOR LAYERED CAKE WITH WHITE CHOCOLATE AND RASPBERRIES
make the sponge cake very simply beat the eggs with the sugar for a long time to obtain a very soft light mass that has at least doubled in volume.
I chose to do this with the stand mixer but electric whisks are also fine and if you’re super muscular, even hand-held ones: I’m sorry, I don’t even try with my mind!
While the machine was working, I took a small cake tin with high edges which I reinforced by adding a sheet of parchment paper “glued” to the pan with the non-stick spray to raise the edges of the mold.
To the egg and sugar mixture, I gradually added the well-sifted flour, combining it with a spatula or a hand whisk, paying close attention to those small flour lumps that can still form.
Incorporated all the flour adding it in several times, I pour everything into the pan protected with non-stick spray or buttered and floured, and then place the pan in the oven, leaving it to bake for about 20 minutes at 340/360°F or depending on the characteristics of our home oven.
Cooked the cake, let it cool, then cut it into 3 slices of possibly equal thickness.
For the filling, I put ingredients like cream and mascarpone into the stand mixer’s bowl and turn on the whisk, letting it thicken to a soft cream.
I also add the powdered sugar and mix again to sweeten the very creamy white sauce evenly.
Wash and gently pat dry the raspberries and set them aside for the moment.
Place a soft layer of cake on the serving platter, and after inserting the cream into a piping bag with a large star tip, begin to make tufts on the edge, alternating them with fresh raspberries and going around the entire perimeter of the cake.
Add more cream inside, spreading it with a spoon, and continue for the other layer of cake filled with cream and fruit.
Finish with the third layer of cake and add more cream tufts to decorate the dessert.
RING CAKE FILLED WITH CREAM read the recipe → https://blog.giallozafferano.it/asilannablu/ricetta-ciambella-farcita-con-crema-di-mascarpone-e-cioccolato/
If you want to add some chocolaty tree decorations like these in the photo…
Melt dark or milk chocolate or as you prefer and have some sugar sprinkles or other types of decorations available as desired.
Place a sheet of parchment paper on a surface and arrange the MIKADOS spacing them apart and then … try to make the tree tops with the melted chocolate inserted in the piping bag, and before it solidifies completely, sprinkle them with the sugar decorations.
Let these treats harden and then insert them in the layered cake with raspberries creating a Christmas decoration.
Serve with more sugar decorations and non-sugar decorations as desired, and … enjoy your meal!
AnnalisaCHRISTMAS THEMED CHIFFON CAKE read the recipe here → https://blog.giallozafferano.it/asilannablu/ricetta-chiffon-cake-farcita-natalizia/
