I made this cake a week or so ago but I couldn’t get myself to post the whole thing here.
Since the cake was really good and it looks fancy in pictures I will try to gather all my patience and be a good girl and write everything down.
Don’t get scared by what I just wrote, the cake it’s really easy to make, solo que me da flojera to write all the steps. But I will and I really hope you’ll try it because it’s really light and delicious.
Happy Birthday A.!
STEP ONE: The cake batter
1/2 cup powder sugar (or 3/4 if you like your sweets sweet)
1 tbs vanilla extract
1/2 cup flour
1/2 cup corn starch
1/4 cup cocoa powder
2 tbs baking powder
Mix all the ingredients together and put the batter in a cake pan (with removable bottom; mine was medium size).
I covered the bottom of the pan with parchment paper, if you don’t want to do that you can cover it (and the sides of the pan) with some butter and then sprinkle some flour on top.
Bake the batter for 15- 20 minutes at 360 F (stick it with a toothpick; if it comes out clean the cake is ready to be taken out the oven).
Let it cool completely and cut it in two equal halves.
STEP TWO: The caramel syrup
Prepare a caramel syrup using:
1 cup water
1/4 cup sugar
1 tbs rum extract
Melt the sugar in a sauce pan and pour the water over.
Add the rum extract and let it boil on low heat until the caramel is completely melted.
Let the syrup cool and using a spoon soak the 2 halves of the cake with syrup.
STEP THREE: The cream
1/2 cup powder sugar (again, add more sugar if you like it sweet-sweet)
1 pack mascarpone cheese
1 cup sour cream
1 cup greek yogurt
2 1/2 packs raspberry
2 tbs corn starch
1 tbs vanilla extract
1 cup whipping cream
Mix the mascarpone with the sugar until smooth.
Add the sour cream and the sugar and continue mixing.
Add the vanilla extract and mix.
Whip the whipping cream with 2 tbs powder sugar.
Add the whipped cream to the cream mixture and mix well together.
Add the corn starch and mix.
Last add the raspberries and mix with care(try not to squish the raspberries).
Put the bottom half of the cake into the pan (try not to break it).
Cover the first half of cake with the raspberry cream.
And top the cream with the second cake half.
Now the fun part…
I decide to freeze my cake ’cause it seemed like a good idea. And it was!
So, you can either put it in the freezer for the night or you can just let it cool in the fridge over the night.
STEP FOUR: Put something on the cake!
I whipped some more whipping cream and covered the upper part of the cake.
After that I used some more raspberries and some shaved milk chocolate to make the cake even prettier.
I left the last piece in the fridge until completely defrost and I really like it like that too!
So… either frozen or not
- Milk Biscuits for Santa (pickthecook.wordpress.com)