Raspberry and cream cake

• For 8 people
• Preparation time (dont cuisson) : 90 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Cake
  • All-purpose flour : 2 cups
  • Baking powder : 2 teaspoons
  • Salt : 1/2 teaspoon
  • Unsalted butter (softened) : 1/2 cup
  • Granulated sugar : 1 cup
  • Eggs : 2
  • Vanilla extract : 1 teaspoon
  • Milk : 1/2 cup
• Raspberry Filling
  • Fresh raspberries : 2 cups
  • Granulated sugar : 1/4 cup
  • Lemon juice : 1 tablespoon
  • Cornstarch : 1 tablespoon
• Cream Frosting
  • Heavy cream : 2 cups
  • Powdered sugar : 1/4 cup
  • Vanilla extract : 1 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• Cake
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a separate large bowl, cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
• Divide the batter evenly between the prepared cake pans.
• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
• Raspberry Filling
• In a saucepan, combine the raspberries, sugar, lemon juice, and cornstarch.
• Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5 minutes.
• Remove from heat and let the filling cool completely.
• Cream Frosting
• In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Place one cake layer on a serving plate. Spread the raspberry filling evenly over the top.
• Place the second cake layer on top of the filling.
• Frost the top and sides of the cake with the cream frosting.
• Refrigerate for at least 1 hour before serving.

Tips

• Make sure the butter is softened to room temperature for easier creaming.
• You can use frozen raspberries for the filling if fresh ones are not available.

Information

• This cake is best enjoyed within 2-3 days of baking.
• Feel free to decorate the cake with additional fresh raspberries for an extra touch.