Raspberry cream layered cake



Only made half the recipe, as I was doing a small cake

This cake is made up of only 8 ingredients, and very easy to make.
It is made up of thin cake layers, layered together with a raspberry cream.
And is good to make for special occasions, as the layers are best baked a day or 2 before, and should be put together at least a few hours before served, so that only leaves decorating just before serving and makes it a lot less stressful.

Cake Layers:

3 large eggs
100g sugar
1 teaspoon of vanilla extract or paste
75g plain white flour

 Preheat oven to 200ºC

Whisk eggs and sugar together until you gets to a thick and pale stage, and the whisk leaves shapes in the mixture, about 5-8 minutes with an electric whisk.

Whisk in the vanilla.
Sift in the flour a ¼ at a time, and turn it into the mixture carefully using a spatula, being careful not to take any of the air out of it.

Draw a circle on the back of the baking paper and turn it around. Scoop out the batter and spread ½ inch thick and out to the edges of the drawn circle, or about ½ inch (1cm) from the edge if you want it to fit into a mold like I did.

Bake the cake layers until they are golden brown then take them off the baking tray with paper to cool.
Once all layers are baked and cool, simply cut around the baking paper, and layer them up on top of each other with the baking paper still attached, and store in a container or wrapped in foil, until you need them for the cake.

Raspberry cream:

750ml Lactofree whipping cream
150g frozen raspberries
3-4 tablespoon of icing sugar

Let the raspberries thaw a bit, then blend them up to a fine paste.
Whip the whip cream until you get a firm whipping cream (hope that make sense, but you just don’t want a runny whip cream)
Take a side ½ of the whip cream for decorating the sides of the cake.
Whisk in the raspberry paste in the rest of the whip cream, and ad the icing sugar a tablespoon at a time to taste (depending on how sour the raspberries are).

Constructing the cake.

Fresh raspberries
The cake layers
Raspberry cream
And the rest of the whip cream.

You can construct it free style or in a mold like I have, just depend on what look you are going for.

Start with on cake layer, then spread ¼ of the raspberry cream on top of it, and just repeat on with 3 more layers.
Cover and store in the fridge until ready for serving.

Just before serving, piper the rest of the whip cream on the side of the cake, and decorate with fresh raspberries on top.

I hope you all have a wonderful jubilee weekend.