Tuesday, May 3, 2011

Raspberry Cream Cheese Layer Cake



Last week was full of parties and celebrations and when there is a party there must be a cake. So last week I made two cakes, one for D's birthday and one for his cousin's graduation. The cake I made for the graduation was actually a concoction D came up with. When we first started dating I wanted to make him a cake for his birthday and so I asked him what kind of cake he liked. He knew exactly what he wanted, a white cake with cream cheese frosting and raspberry filling, and not just any raspberry filling, it had to be the kind bakery used. I went to the bakery and asked them if I could purchase the raspberry filling they use for their cakes. They looked at me strangely and told me they don't usually sell the filling on its own. I told them I was making a birthday cake for my boyfriend and this was what he had requested and I would really appreciate if they could sell it to me so I could impress him with this fabulous cake. They took pity on me and sold me the filling. I made the cake and it was a huge success which was great but then the next birthday came. I had to go back to the bakery and ask for the filling again and this begging and pleading for raspberry filling continued year after year until last year when I found the filling a restaurant supply store and I never had to beg for it again. So usually I make this cake for D's birthday but this year I got a special request from his sister to make it for the graduation party. So this year D got a new cake which he thoroughly enjoyed, but I have a feeling that next year D will request his old standby instead.

White Cake 
2 3/4 cups Cake Flour
1 2/3 cups Superfine Sugar
1 tablespoon Baking Powder
3/4 teaspoon Salt
12 tablespoons unsalted butter, Softened
4 Egg Whites plus 1 Whole Egg
1 cup Full-Fat Yogurt
2 teaspoons Vanilla Extract
1 teaspoon Almond Extract

Preheat oven to 350 degrees F. Butter and flour two 8 inch round cake pans then set aside. In the bowl of an electric mixer fitted with the whisk attachment whisk together all of the dry ingredients until thoroughly combined, about 2 minutes. Change attachment to the paddle then beat in the butter until crumbly. Add the egg whites one at a time and beat thoroughly after each addition then add the whole egg and beat until incorporated, scraping the bottom and sides as needed. In a separate bowl stir together the yogurt and extracts. Pour a little at a time into the batter mixing well after each addition, this should take about 3-4 additions. Once all of the yogurt mixture is combined beat batter for 2 minutes until nice and fluffy. Pour batter into the cake pans and bake for 30-40 minutes or until cake tester comes out clean. Allow cakes to cool in pan for about ten minutes then take a butter knife and go around the cake to loosen it from the pan. Turn cake out onto wire rack to cool completely.

Recipe slightly adapted from King Arthur Flour

Cream Cheese Frosting
14 tablespoons Unsalted Butter, Softened
16 ounces Cream Cheese, Softened
6 cups Powdered Sugar
2 teaspoons Vanilla (or more depending on taste)

Beat together the cream cheese and butter until combined. Add the powdered sugar and beat on low for a minutes until incorporated. Add the vanilla, increase the speed and beat for 2-3 minutes.

Assembly
Once cakes have cooled wrap them in plastic wrap and put them in the refrigerator for for 2 hours to chill (this makes them easier to cut). Once chilled level the tops, if needed and slice each layer directly in half (horizontally). Place the first cut layer on a cake board and frost the perimeter with the cream cheese frosting and fill inside the perimeter with the raspberry filling*. Then add the second layer and frost with the cream cheese frosting. Place the third layer on and frost as you did the first then add the final layer and frost the entire cake with a thin layer of frosting, this is the crumb layer which will help keep the crumbs from showing through the frosting. Once crumb layer is on put the cake in the fridge for at least 20 minutes to allow the frosting to set. Once crumb layer has set remove the cake from the refrigerator and finish frosting. Decorate as desired. To decorate the cake I made I just used a few edible flowers.

*I used Dawn's Raspberry Pie Filling. You could probably use another form of raspberry filling such as a preserve or a jelly with good results.

Makes one 4 layer cake

Raspberry Filling with Cream Cheese Frosting Perimeter 
Crumb Layer

2 comments:

  1. This looks amazing! I love how you used edible flowers to decorate it:D

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  2. Oooooh...what an elegant cake!! Looks so good I'm sitting here wishing I could dive right into it!! The raspberry filling looks scrumptious, and lucky for you that you found somewhere to buy it so you don't have to beg the bakery. :) I love how you decorated the top with edible flowers by the way! :)

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