🍰 Raspberries & Blackberries Vanilla Cream Layer
Ingredients :
For the vanilla cake:
2 1⁄2 cups all-purpose flour
2 1⁄2 teaspoons of baking powder
1⁄2 teaspoon of salt
3⁄4 cup unsalted butter, softened
1 3⁄4 cups of granulated sugar
4 large eggs, room temperature
1 tablespoon of pure vanilla extract
1 cup of whole milk, room temperature
For the vanilla cream filling:
1 1⁄2 cups heavy whipping cream
8oz of mascarpone cheese (or cream cheese), shredded
1⁄2 cup of powdered sugar
2 teaspoons of vanilla extract
For Berry's diaper:
1 1⁄2 cups fresh raspberries
1 1⁄2 cups fresh blackberries
2 tablespoons of sugar (optional if the berries are very tart)
1 tablespoon of lemon juice
Toppings :
Extra berries
Powdered sugar to dust
Fresh mint leaves (optional)
Instructions :
1. Make the vanilla cake:
Preheat the oven to 350 ° F (175 ° C).
Grease and line two 8 inch round cake pans.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, beat the butter and sugar together until fluffy (about 3 minutes).
Beat in eggs, one at a time, then stir in vanilla extract.
Add the flour mixture in three additions, alternating with milk, starting and ending with flour. Mix until simply combined.
Divide batter evenly between the pans and bake for 25-30 minutes, or until a toothpaste inserted in the center comes out clean.
Totally cool on a wallet.
2. Making vanilla cream:
In a cool bowl, whip heavy cream with soft spikes.
In another bowl, beat mascarpone (or cream cheese), powdered sugar and vanilla extract until smooth.
Gently fold the whipped cream in the mascarpone mixture until combined and fluffy. Refrigerate until necessary.
3. Prepare the berries:
In a bowl, gently toss raspberries and blackberries with sugar and lemon juice if desired. Let them sit for about 10 minutes to mackerel slightly.
4. Assemble the cake:
Place a layer of cake on a serving plate.
Spread a generous layer of vanilla buttercream on the cake.
Scatter half the raspberries and blackberries evenly on top.
Place the second layer of cake on top.
Cover the top and sides with more vanilla buttercream.
Decorate with leftover berries and powdered sugar.
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