Raspberry and Cream Cake

Raspberry and Cream Cake

  • Preparation 50 min
  • Cooking 40 min
  • Chilling 2 h
  • Servings 12
  • Nut-free
  • Vegetarian
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Ingredients

  • Cake

    • 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
  • Pastry cream

    • 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
  • Whipped cream

    • 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

Preparation

  • Cake

  • Pastry cream

  • Whipped cream

  • Assembly

Personal Note