My Interpretation of The Thursday Murder Club Movie Poster Cake
This past weekend I watched The Thursday Murder Club and thouroughly enjoyed it. So of course I had to bake a cake to mark the occasion. I wanted to recreate the cake slice that appears on the poster for the movie.
I went with a lemon/raspberry flavor combination. I statred by baking my hot milk sponge cake into 3 6″ cake layers flavored with lemon zest. I filled it with whipped cream and raspberry preserves and covered the cake with vanilla buttercream and some raspberry sauce on top to mimic the look of the cake.
Knife and raspberry sauce drips optional!!!
Equipment
- 3 6" Round Cake Pans
Ingredients
Raspberry Sauce:
- 170 grams of Freash or Frozen Raspberries 6 Ounces
- 1-2 Tablespoons of Granulated Sugar
- 2 Teaspoons of Lemon Juice
Hot Milk Sponge Cakes:
- 135 grams of All Purpose Flour
- 45 grams of Cake Flour
- 1 ½ Teaspoons of Baking Powder
- 1/4 Teaspoon of Kosher Salt
- 1 Tablespoon of Lemon Zest
- 210 grams of Granulated Sugar
- 3 Large Whole Eggs
- 1 ½ Teaspoons of Vanilla Extract or Vanilla Bean Paste
- 180 ml Whole Milk ¾ Cup
- 63 Grams of Unsalted Butter 4 Tablespoons + 1 ⅓ Teaspoons
Whipped Cream:
- 180 ml Heavy Cream ¾ Cup
- 1 Tablespoon of Powdered Sugar
- 2-3 Tablespoons of Raspberry Preserves
Buttercream:
- 170 grams Room Temperature Unsalted Butter 1 1/2 Sticks
- 300-360 grams of Powdered Sugar 2 ½ – 3 Cups
- ¼ Teaspoon Kosher Salt
- 1 Teaspoon Vanilla Extract
- 1-2 Tablespoons of Whole Milk
- 1 Teaspoon White Vinegar (Optional, but it will help to balance out the sweetness)
Instructions
Raspberry Sauce:
- Mix together the raspberries, sugar and lemon juice in a small saucepan and cook over medium heat until the raspberries start to break down and the sugar is disolved.. You can adjust the amount of sugar to your taste.
- Strain the mixture through a fine metal strainer. Let cool and then place in the refridgerator until needed.
Hot Milk Sponge Cakes:
- Butter the bottom and sides of 3 6" round cake pan, Line the bottom with parchment paper and butter the paper. Coat the bottom and sides with flour.
- Preheat your oven to 350℉.
- In a bowl combine the all purpose flour, cake flour, baking powder and salt. Set aside.
- Combine the milk and butter and heat until the butter is melted and the mixture reaches a temperature of 140℉.
- In the bowl of an electric stand mixer, or a large bowl if using a hand mixer, place the sugar and lemon zest and massage together using your fingertips. Add the eggs. and using the whisk attachment beat on high speed for 3-4 minutes until lighter in color and about tripled in volume.
- Sift the dry ingredients into the egg/sugar mixture and beat on low until everything is combined.
- With the mixer running on low spead, gradually add the hot milk/butter and mix until combined.
- Scrape the bottom and sides with a rubber spatula to insure that all the ingredients are combined.
- Divide the batter evenly into the 3 prepared pan and bake for 15-18 minutes or until the top is a light golden brown and the top springs back when gently pressed.
- Remove the cake from the oven and place the pan on a rack to cool.
- Next, remove the cake from the pan, remove the parchment paper from the bottom and place on a rack to cook completely.
Whipped Cream:
- Whip together the heavy cream and 1 tablespoon of powdered sugar until you have stiff peaks. Be careful not to over whip! Store in the refridgerator until ready to use.
Buttercream:
- Add the butter to the bowl of a stand mixer or a large bowl if using a hand mixer.
- Beat the butter on low spead for about 2 minutes, until smooth.
- Gradually add the powdered sugar with 1 tablespoon of milk and beat on low until combined. Continue mixing on low for 3-4 minutes until smooth and creamy. You can add additional powdered sugar or milk to reach the desired consistancy.
- Beat in the vanilla extract and the vinegar.
Assembly:
- Place the first layer on a serving plate and cover the top with about half of the whipped cream and then top with about 1-2 tablespoon of raspberry preserves. Spread evenly with an offset spatula.
- Top with the second cake layer and repeat with the remaining whipped cream and preserves.
- Top with the third layer and frost all over with the buttercream.
- Using a pastry bag fitted with a star tip, decorate the top of the cake with the buttercream by piping stars all around te edgeof the cake. Fill the center with a thin layer of the reaspberry sauce.
- Keep refridgerated until ready to serve.
- Knife and raspberry sauce drips optional!!
