French Vanilla Butter Cake With Raspberry Filling

READY IN: 25hrs
SERVES: 20
YIELD: 1 10" cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • ---Cake---.
  • Preheat oven to 350F, grease a 10" springform pan and line the bottom with parchment paper.
  • In a medium bowl, whisk together flour, cornstarch, nutmeg, baking powder, baking soda and salt.
  • In a large bowl, cream together butter and vanilla sugar until fluffy.
  • Add egg yolks, honey and vanilla, beating well.
  • In a cup or small bowl, stir together buttermilk and yogurt until smooth.
  • Beginning and ending with the dry ingredients, alternate additions of flour and buttermilk mixtures, beating well after each one.
  • With clean beaters, whip egg whites until soft peaks, fold into the batter.
  • Pour into the prepared pan.
  • Bake on the lowest rack of the oven, covering with foil halfway through, 55-60 minutes, until it tests done.
  • Cool in the pan 1 hour, then refrigerate a minimum of 1 hour before unmoulding.
  • ---Vanilla-Raspberry Filling---.
  • Dissolve the sugar and salt in the boiling water. Cool to room temperature.
  • Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
  • Increase the speed and beat 3-4 minutes longer.
  • Beat in the vanilla followed by the icing sugar.
  • Add the butter and shortening a few tablespoons at a time, beating well after each addition, then beat in the puree and lemon juice.
  • Chill 30 minutes before use.
  • ---Very Vanilla Buttercream Frosting---.
  • Dissolve the sugar and salt in the boiling water. Cool to room temperature.
  • Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
  • Increase the speed and beat 3-4 minutes longer.
  • Beat in the vanilla followed by the icing sugar.
  • Add the butter and shortening a few tablespoons at a time, beating well after each addition. Continue beating until mixture is thick, creamy and fluffy.
  • Chill 30 minutes before use.
  • ---Ganache---.
  • In a heavy-bottomed saucepan over low heat, melt together chocolate, cream and shortening until smooth.
  • Remove from heat and allow to cool 10 minutes. Gently re-warm if necessary for even spreading.
  • ---Assembly---.
  • Level the top of the well-chilled cake and slice horizontally into three even layers.
  • Place bottom layer on a cake round.
  • With an offset spatula or palette knife, spread ½ of the Vanilla-Raspberry Filling in an even layer over the bottom round and top with the second layer.
  • Spread second layer with remaining ½ of the filling and place the final layer on top.
  • Using some of the remaining frosting, apply a thin “crumb coat” over the entire outside of the cake.
  • Refrigerate 1 hour.
  • Finish covering the top and sides of cake with the remaining frosting, making it as smooth as possible.
  • Freeze 30 minutes.
  • Pour ganache gently onto the centre of the top of the cake and spread to form “drips” or a “shadow” effect down the sides.
  • Allow cake to set at room temperature, then keep in the refrigerator until serving.
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