Sunday, February 7, 2010

For your Valentine....

Raspberry Cream Cake

White cake (directions below)
2 cups heavy whipping cream
2 TBSP confectioner sugar
1 1/2 to 2 cups fresh red raspberries**
1 package of red raspberries, whole and put off to the side for decorations, optional.

Make cake according to the directions in two 8' round pans. (You can also use cupcakes as well, but I like a cake). Cook cake and let cook on a cooling rack.
Place raspberries in a bowl and crush with a fork. Set aside.
Once the cake is cool, whip the heavy whipping cream. About half way done, toss in the confectioner sugar. You want the cream to come to very heavy stiff peaks (means well, well whipped). Gently fold (stir gently with a spoon) in the crushed red raspberries into the cream (hence you want it whipped to a heavy peak) until cream turns a pink color.
Place first layer of cake on a plate. Frost the center of the cake with cream. (Optional Place several whole red raspberries around the edges. If you have a lot of raspberries, you can line the layer with fresh raspberries, but make sure you line the outside so the cream does not fall out the side of the cake.) Place second layer gently on top. Do not push down on cake. Frost the top and sides of cake with remaining cream mixture. All the cream should be gone and the cake should be covered completely in raspberry cream mixture. Use remaining raspberries to decorate the top and side of cake.

**If need be you can use frozen raspberries. Just thaw completely before adding them to the cream mixture. And you will not have any to put on top or in the middle for decorations.

Classic White Cake
from Epicurious

2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
6 large egg whites
3/4 cup milk

Two 9-inch round cake pans, buttered and bottoms lined with buttered parchment or wax paper

Position a rack in the middle of the oven and preheat to 350 degrees.

Combine the flour, baking powder, and salt in a bowl, mixing well.

Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla.

Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.

Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.

Scrape the bowl well with a large rubber spatula. Pour the batter into the prepared pans and smooth the tops.

Bake the layers for about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean. Cool the layers in the pans on racks for 5 minutes, then unmold onto racks to finish cooling right side up.

NOTES: I absolutely love this cake. It is one of my all time favorites. Normally I make it for Valentine's Day because it is pink and looks really, really pretty. But I also love it in the summer because it is light. It does not weigh you down. It is also really easy to make. Anyone can do it. However, It does not do great made to early. I usually make the cake ahead of time, but frost it right before serving. It works best that way. However, if made ahead of time, make sure to refrigerate the cake. You can also make it from a box cake mix-- White Cake Mix. My mom likes the chocolate cake with this as the frosting, but I prefer white.
WARNING: You eat more of the cake than expected. So don't just think you are eating one piece and putting it away.

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