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Vanilla Raspberry Cake with Crème Fraîche Buttercream Frosting


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Ingredients

12 portion(s)

Cake Mixture

  • 170 grams soft butter
  • 180 grams caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 120 grams buttermilk
  • 250 grams plain flour
  • 2 tsp baking powder
  • 1 Pinch salt
  • 125 grams Fresh Raspberries

Frosting

  • 250 grams soft butter
  • 3 heaped tbsp creme fraiche
  • 1/2 tsp vanilla extract
  • 1 Pinch salt
  • 400 grams icing sugar
  • Red food colouring
  • 2 tsp fresh lemon juice

For Finishing

  • 140 grams marscapone cheese
  • 2 tbsp raspberry jam to spread
  • Afew fresh raspberries or flower blooms to decorate
  • 6
    55min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Cake Batter
  1. Preheat oven to 180degrees

    Grease 2 x 20 cm round tins and line with baking paper

    Weigh and Sift flour, baking powder and salt on speed 8 - 5 secs MC on

    Set aside and wipe out jug.

    Beat butter and sugar 10 seconds speed 5 MC on Scrape down bowl

    Then 60 seconds - speed 3 MC on until light and fluffy.

    Insert butterfly

    With blade running on speed 3 add in eggs 1 at a time and whip mixture for 1 min 30 seconds

    Add half of the flour then mix on speed 1 - 15 secs while adding half of the buttermilk

    Add the remainder of flour and buttermilk, and mix speed 1 -10 seconds - Do not over mix (you can fold the mixture gently with a rubber spatula if not completely mixed)

    Divide batter evenly into 2 X 20 cm round tins 

    Press raspberries firmly into batter of each cake

    Bake for 25 - 30 min until lightly golden, and a test skewer comes out clean

    Allow the cakes to rest for 10 mins before turning out onto a wire rack to cool completely

    Clean and dry bowl

     

  2. Frosting
  3. Sift icing sugar on speed 8 - 8 seconds put aside

    Weigh butter, then add Crème Fraîche and vanilla in bowl

    Whip speed 3 - 60 seconds until pale and creamy in colour

    Add reserved icing sugar and pinch of salt

    Mix speed 4 - 10 seconds 

    Scrape sides down and mix 5 secs - speed 3

    Add lemon juice and food colouring - Mix 6 seconds - speed 3 until evenly combined.

    Add in food colouring gradually until you are happy with the shade of pink

  4. Finishing Cake
  5. To Assemble

    Place the first sponge layer onto a cake stand

    Spread lightly with raspberry jam and a thick layer of mascarpone

    Top with second sponge layer and press together gently

    Starting from the base using a small knife - cover the sides and top of the cake with a thin layer of the butter cream.

    This forms the crumb coat - Refrigerate for about 30 mins

    Then cover with a second more generous layer of butter cream using a warmed knife for smoother finishing.

    Decorate with fresh raspberries or flower blooms

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Accessories you need

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11

Tip

Wrap the cooled un-iced cakes in cling film and refrigerate for an hour to firm up. This makes it much easier to ice.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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