Raspberry Layer Cake with Cream Cheese Frosting
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:
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.
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.)
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.
Meanwhile, sift flour and salt.
In another mixing bowl with whisk attachment, beat egg whites at medium low speed until foamy.
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