Vanilla Raspberry cake
I was thinking the other day… I feel so blessed that I can combine my job with my hobby or even better that my job is at the same time my hobby and vice versa… And even more that I found a way to combine my passions – fashion and food – into one place! I am not expecting to making a living out of it, I suppose what I want at the end of the day is a way to relax and improve myself post by post. People are always looking at me with doubt when I talk about the concept “food meets fashion”, but it works in a mysterious way! Aren’t we talking about colours and textures in both fashion and cooking?
So, here I am working on a trend report about AW13/14, playing around with photos, creating colour palettes, looking for details to define the season. And there it was the pink coat, haunting me photo after photo, after photo… Tailored, casual, oversized, petite, feminine, bright, pastel… You name it! From the catwalks to high street the pink coat is dominating the winter and it’s just that one item that every wardrobe will “crave”. Pair it with a little black dress or – why not – a pair of jeans and let it steal the attention! It’s like treating ourselves with candy floss! Remember the excitement?
I picked up some of my favourites for you and made some styling suggestions… I thought it might be helpful!
What could match better my inspiration than a vanilla cake with raspberry filling? Luscious, velvety, girly and so delicious that no one can resist! I served it with white tea and used a raspberry to sweeten it and add some more flavour. What do you think? Does it remind you of the “it” coat or not?
Your shopping list:
for the cake (recipe from localpalatemag.com)
375gr all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
225 gr butter at room temperature
450 gr caster sugar
4 eggs, room temperature
2 teaspoons vanilla
for the filling
250 gr raspeberries
2 tbsp sugar
juice from half a lime
for the raspberry buttercream
115 gr butter at room temperature
250 gr raspberries purréed until very smooth
500 gr icing sugar
2 tbsp extra thick heavy cream
Preheat the oven at 180˚C and prepare you cake pans. This recipe makes two 9-inch cakes. Combine the flour, baking powder and salt. Beat the butter with the sugar until light and airy for about 3 minutes and add the eggs one by one beating in between to incorporate. At this point add the vanilla essence. Add 1/3 of the flour mixture, mix and add 1/3 of the milk. Continue the same way by alternating flour and milk till it is all incorporated. Pour the mixture in the cake pans and bake for about 30-35 min.
In the meantime prepare the filling. Chop the raspberries in small pieces add the sugar and the lime juice and stir. Once the cakes have cooled down spread the mixture on their bottom side to soak.
Now you can prepare the buttercream. Beat the butter until it becomes smooth and add half of the raspberry purée. Keep mixing and add gradually the icing sugar and the rest of the raspberry purée. At the end add the double cream. Keep in mind that you might need to add some more of the double cream if your icing is runny. You can also make it sweeter by adding more sugar.
Place the cakes one on top of the other, and ice with the buttercream. For a professional looking icing put a thin coat on the cake first and let it set in the fridge for 30 min or so. Then you can add the rest of the icing and it will look smooth and perfect!
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