RASPBERRY LAYER CAKE WITH CREAM CHEESE FROSTING



Delicate sponge cake layers filled with creamy sweet cream cheese frosting and raspberry jello made with real fruits. Gorgeous, tall and impressive cake for any occasion.


Ingredients:
Sponge cake:
6 large eggs, at room temperature
1 cup (200gr) sugar, divided
½ teaspoon cream of tartar, optional
1 ½ cups (180gr) plain cake flour
½ teaspoon salt

Simple Syrup:
¾ cup (150gr) sugar

Raspberry Jello Layer:
1 packet (7gr/about 2 teaspoons) gelatin powder (1 packet = 0.25oz)
3 tablespoons (50ml) cold water
10oz 300gr raspberries, fresh or frozen
¾ cup (150gr) sugar

Cream Cheese Frosting:
16oz (500gr) cream cheese, at room temperature
½ cup (110gr) unsalted butter, at room temperature
4 cups powdered sugar
1 tablespoons pure vanilla extract
1 tablespoon freeze-dried raspberry powder*, optional (Note 1)

Directions:
  1. To make the cake, preheat the oven to 350°F (177°C). Line bottom of 1 9-inch springform pan (at least 3 inches tall) with parchment paper. No need to grease the pan.
  2. Separate egg whites and yolks, making sure not even a little bit of egg yolk gets into the whites. (Tip: It’s easier to separate the egg when they’re cold right out of the fridge.)
  3. In a mixing bowl with whisk attachment, whisk together egg yolks and ½ cup of sugar until pale and tripled in volume, about 5 minutes.
  4. next : https://www.sweetandsavorybyshinee.com/raspberry-layer-cake-with-cream-cheese-frosting/

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