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!!