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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
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of 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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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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