Recipe of Award-winning Raspberry-Cream Layer Cake
Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Quick Raspberry-Cream Layer Cake. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Raspberry-Cream Layer Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Raspberry-Cream Layer Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Raspberry-Cream Layer Cake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Raspberry-Cream Layer Cake estimated approx 45 mins.
To get started with this particular recipe, we have to first prepare a few components. You can have Raspberry-Cream Layer Cake using 5 ingredients and 4 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Raspberry-Cream Layer Cake:
- 1 unsalted butter, for cake pans
- 1 recipe Classic Yellow Cake Batter
- 2 cup raspberries
- 3 tbsp powdered sugar
- 2 cup heavy cream, cold
Steps to make Raspberry-Cream Layer Cake
- Preheat oven to 350°. Lightly butter two9-inch cake pans (2 inches deep). Line bottoms with parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles and smooth tops.
- Brake until cakes are golden and puffed and a toothpick inserted in better comes out with a few most crumbs attached, about 30 minutes, rotating pans halfway. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
- In a bowl, gently mash 1 cup raspberries with a fork. stir in 1 cup whole raspberries. jinn a large bowl, using an electric mixer, beat cream and powdered sugar on h high until sift peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving paste. Spread raspberry cream on top, leaving AC 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.
- per serving: 534 cal: 33g fat (20g sat fat): 8g protein: 56g carbs: 1g fiber
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