Name: Framboisier Cake
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups (375 ml) fresh raspberries; 3 1/2 oz (100 g) almond paste; 1/2 cup (125 ml) unsalted butter, softened; 1 cup (250 ml) sugar; 1 teaspoon (5 ml) vanilla extract; 2 eggs; 1 1/2 cups (375 ml) flour; 2 teaspoons (10 ml) baking powder; A pinch of salt; 3/4 cup (180 ml) milk; 1 cup (250 ml) unsalted butter, softened; 1 teaspoon (5 ml) vanilla extract; 1 cup (250 ml) icing sugar

Preparation

- With the rack in middle position, preheat the oven to 180 °C (350 °F). Butter a 20 x 10-cm (8 x 4-inch) loaf pan.
Cake
- In a bowl, cream the butter, sugar and vanilla with an electric mixer. Add the eggs, one at a time, beating until smooth.
- In another bowl, combine the flour, baking powder and salt. Stir into the previous mixture, alternating with the milk.
- Pour the batter into the pan. Bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Unmould and let cool on a rack. Level the top of the cake, if necessary.
- Slice the cake in half horizontally.
Buttercream
- In a bowl, beat all the ingredients with an electric mixer. Spread half the frosting on a layer of cake. Layer the raspberries. Place the second cake layer on the first and spread the remaining buttercream on top of the cake.
- On a work surface, sprinkle icing sugar. Roll out the almond paste with a rolling pin to get a rectangle the same size as the top of the cake, about 20 x 10-cm (8 x 4-inch). Place on the cake.
- With a sharp knife, level or square the sides of the cake. If you have any remaining buttercream, you can decorate the base of the cake with a pastry bag, as in the picture. Refrigerate for 1 hour before serving. This cake can be stored in a cool place.

Framboisier Cake

Categories

Ingredients

Cake

Buttercream

Preparation

Cake

Buttercream

Personal Note