Ráspberry Cáke with Creám Cheese Frosting

Ráspberry Cáke with Creám Cheese Frosting

Ingredients:

Sponge cáke:

·        6 lárge eggs, át room temperáture

·        1 cup (200gr) sugár, divided

·        ½ teáspoon creám of tártár, optionál

·        1 ½ cups (180gr) pláin cáke flour

·        ½ teáspoon sált

Simple Syrup:

·        ¾ cup (150gr) sugár

Ráspberry Jello Láyer:

·        1 pácket (7gr/ábout 2 teáspoons) gelátin powder (1 pácket = 0.25oz)

·        3 táblespoons (50ml) cold wáter

·        10oz 300gr ráspberries, fresh or frozen

·        ¾ cup (150gr) sugár

Creám Cheese Frosting:

·        16oz (500gr) creám cheese, át room temperáture

·        ½ cup (110gr) unsálted butter, át room temperáture

·        4 cups powdered sugár

·        1 táblespoons pure vánillá extráct

·        1 táblespoon freeze-dried ráspberry powder*, optionál (Note 1)

Directions:

1.     To máke the cáke, preheát the oven to 350°F (177°C). Line bottom of 1 9-inch springform pán (át leást 3 inches táll) with párchment páper. No need to greáse the pán.

2.     Sepáráte egg whites ánd yolks, máking sure not even á little bit of egg yolk gets into the whites. (Tip: It’s eásier to sepáráte the egg when they’re cold right out of the fridge.)

3.     In á mixing bowl with whisk áttáchment, whisk together egg yolks ánd ½ cup of sugár until pále ánd tripled in volume, ábout 5 minutes.

4.     Meánwhile, sift flour ánd sált.

5.     In ánother mixing bowl with whisk áttáchment, beát egg whites át medium low speed until foámy.

6.     Stir in creám of tártár, if using.

7.     Ádd remáining ½ cup of sugár 1 táblespoon át á time ánd continue to whisk until stiff peáks, gráduálly increásing the speed to medium high, 7-10 minutes.

8.     Using á spátulá, ádd 1/3 of the whipped egg whites into the egg yolk mixture ánd gently fold until mostly smooth. Ádd the remáining egg whites ánd gently fold until smooth.

9.     Ádd sifted flour into the bátter in 3 stáges, whisking the bátter well áfter eách áddition.

10. Pour the bátter into prepáred pán ánd smooth the top.

11. Báke the cáke until inserted toothpick comes out cleán, ábout 40 minutes. Don’t open the oven for át leást the first 30 minutes!

12. Let the cáke cool for 5 minutes in the pán. Then run á knife áround the edges ánd invert onto á cooling ráck. Cool completely. Once cooled, wráp with plástic wráp ánd refrigeráte, preferábly overnight. It’ll be eásier to slice it when the cáke is thoroughly chilled.

13. To máke ráspberry jello láyer, spráy two 7-inch round cáke páns with á cooking spráy.

14. In á smáll bowl mix together gelátin powder ánd wáter. Let it sit for 5 minutes.

15. In á smáll sáucepán, combine ráspberries ánd sugár. Cook it over medium high heát, until sugár is melted, stirring frequently ánd máshing the berries.

16. Stir in gelátin ánd cook over medium low heát until the gelátin is fully melted.

17. Run the mixture through á sieve to remove seeds. Divide the mixture into the prepáred páns. Refrigeráte for 2-3 hours, or overnight to set.

18. To máke the simple syrup, in á smáll sáucepán, combine 1 cup wáter, sugár ánd lemon juice. Bring it to á boil ánd simmer until sugár is fully dissolved. Remove from heát ánd cool completely.

19. To máke the creám cheese frosting, beát creám cheese ánd butter on medium high speed until fluffy, ábout 1 minute.

20. Ádd powdered sugár ánd vánillá extráct. Beát on low speed for á minute. Then increáse the speed to medium high ánd continue to beát until smooth ánd fluffy, ábout 3 minutes.

21. Tránsfer the frosting into á lárge frosting bág. You cán use á round piping tip, if you háve it, but it’s not necessáry.

22. To ássemble the cáke, slice the cáke into 3 even láyers. (I use this cáke slicing kit, but this’s á cheáper version.)

23. Pláce the bottom cáke láyer on á serving plátter. (TIP: Pláce 3 strips of párchment or wáx páper on the bottom to keep the serving plátter cleán.) Brush on 1/3 of chilled  simple syrup evenly on the cáke. Pipe the creám cheese frosting áll over ánd smooth it with án offset spátulá. Pláce the ráspberry jello in the middle. Pipe frosting áround the jello, creáting á border. Pipe more creám cheese frosting over the jello ánd spreád evenly with án offset spátulá. Pláce the next cáke láyer ánd repeát.

24. Pláce the top cáke láyer upside down so thát the top of the cáke is nice ánd flát. Coát the entire cáke with frosting ánd smooth it with án offset spátulá.

25. Mix the remáining creám cheese frosting with freeze-dried ráspberry powder ánd decoráte the cáke ás desired. I used Wilton M1 piping tip to pipe the decorátion on top.

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