Frozen Layered Vanilla Raspberry Cake Food

RASPBERRY DREAM CAKE

Steps:

• Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 2
• . Combine the milk, eggs, vegetable oil and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
• . In a large mixer bowl, combine the flour, sugar, baking powder and salt.
• . With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
• . Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it's incorporated, then scrape down the sides of the bowl. 6.
• Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl. 7.
• Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated. 8.
• Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds. 9.
• Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean. 10
• Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. The cakes will pull away from the sides of the pan a little as they cool. 11
• To make the raspberry filling, add the raspberries and water to a food processor and puree until smooth. If you'd like, you can strain the puree to remove the seeds. 12
• Combine the sugar and cornstarch in a medium saucepan. Stir in the raspberry puree. 13
• Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes. 14
• Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely. 15
• When ready to build the cake, make the frosting. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. 16
• Add about half of the powdered sugar and mix until well combined and smooth. 17
• Add the vanilla extract and salt mix until well combined. 18
• Add the remaining powdered sugar and mix until well combined and smooth. 19
• To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Refer to my tutorial, if needed. 20.
• lace the first cake on a serving plate or a cardboard cake round. 21.
• ipe a dam of frosting around the outside of the cake. Refer to my tutorial, if needed. Spread about 1/2 of the filling evenly on top of the cake. 22.
• lace the second cake on top and add another dam of frosting and the remaining raspberry filling. 23.
• op the cake with the final cake layer and frost with the remaining frosting. Refer to my tutorial, if needed. 24.
• f desired, use a 9 inch offset spatula to create a design in the sides of the cake. Pipe shells around the top edge of the cake. I used Ateco tip 847. Finish off the cake with some fresh raspberries. 25.
• efrigerate cake until ready to serve. Cake is best when allowed to sit out for an hour or two before serving so that it comes a little closer to room temperature. Cake is best when stored well covered for 3-4 days.

RASPBERRY-LACED VANILLA CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder, salt and baking soda; set aside.
• In large bowl, beat 1 1/2 cups butter and the granulated sugar with electric mixer on high speed, scraping bowl occasionally, until fluffy. On medium speed, beat in flour mixture, milk, 1 1/2 teaspoons vanilla and the eggs until blended. Beat 2 minutes longer. Pour evenly into pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth. Gradually beat in liqueur and 1/2 teaspoon vanilla until smooth and spreadable.
• Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1/3 cup frosting. Repeat with remaining layers.
• Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves. Store loosely covered.

FROZEN RASPBERRY LAYER CAKE

Steps:

• Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
• Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens, about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm, at least 4 hours.

FROZEN LAYERED VANILLA RASPBERRY CAKE

Steps:

• Prepare the pan: Trace and cut out a 9" circle from parchment paper and fit into the bottom of a 9" springform pan. Cut out a 3"x27" strip of parchment and fit around the inside of the pan. Secure with tape.
• Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices, cutting to fit. Spread ice cream evenly over the cake. Freeze until ice cream hardens, about 25 minutes. Spread 2 C sorbet over the ice cream, followed by another lauer of pund cake slices, cutting to fit. Return cake to freezer for 10 minutes Combine raspberries and the Chambord. Remove cake from freezer and place the berries evenly over the cake. Top with the final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least 4 hours.

RASPBERRY LAYER CAKE

Steps:

• Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
• Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
• For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
• Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.

FROZEN RASPBERRY CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
• Mix brown sugar, flour, and butter together in a bowl to make a crumbly topping. Set aside.
• Combine flour, white sugar, baking powder, baking soda, and salt in a large bowl.
• Beat buttermilk, melted butter, egg, and vanilla extract together in another bowl. Stir into dry ingredients. Spread batter into the prepared pan. Sprinkle with raspberries, then with crumbly topping.
• Bake in the preheated oven until well browned and a toothpick inserted into the center comes out clean, 35 to 40 minutes.

DOUBLE-LAYER VANILLA-BUTTERMILK CAKE WITH RASPBERRIES AND ORANGE CREAM-CHEESE FROSTING

Steps:

• Bake the Buttermilk Cake:
• Place a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray and line bottoms with parchment paper. Whisk 2 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt in a medium bowl; set aside.
• Using an electric mixer on medium-high speed, beat 3/4 cup butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add 4 egg yolks in 2 additions, scraping down bowl after each. Beat in 1 tsp. vanilla.
• Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with 1 cup buttermilk in 2 additions, scraping down sides of bowl as needed.
• Using electric mixer on medium speed, beat 4 egg whites in another large bowl until soft peaks form, 2-3 minutes. Slowly add 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
• Scrape batter into prepared pan; smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let cake cool.
• Repeat steps with second prepared pan and remaining cake ingredients to bake the second layer.
• Make the Vanilla Syrup:
• Combine granulated sugar and 1/4 cup water in a medium saucepan. Scrape in vanilla seeds, add pod, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pod before using.
• Make the Orange Cream-Cheese Frosting:
• Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute. Beat in orange zest, orange juice, and vanilla. Reduce mixer speed to medium and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2-3 minutes.
• Assemble the cake:
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Using a pastry brush, brush 3 Tbsp. vanilla syrup over top of cake. Using an offset spatula, spread 1 cup frosting evenly over top. Arrange 6 oz. raspberries in a ring around perimeter of cake, pressing to adhere. Fill interior of ring with 6 oz. raspberries. Spread 1 cup frosting over raspberries inside of ring (do not frost raspberries at the perimeter).
• Carefully place second cake layer, top side down, on frosted raspberries, gently pressing down to secure. Brush 3 Tbsp. syrup over top of cake with pastry brush. Spread 2 1/2 cups frosting evenly over top and sides, carefully covering raspberries. Chill at least 30 minutes to let frosting set.
• Remove cake from refrigerator. Frost top and sides, swirling decoratively, making sure to cover bottom of platter; reserve remaining frosting for another use. Chill at least 30 minutes or up to overnight to let frosting set. Before serving, top cake with remaining 3 oz. raspberries and edible flowers, if using.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.