French Vanilla Butter Cake With Raspberry Filling Vanilla Buttercream Frosting and Bittersweet Ganache
Ingredients
Cake
3 cups flour
1/4 cup rice flour (or cornstarch)
1/4 teaspoon nutmeg
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup cultured unsalted butter, softened
4 large eggs, separated
1 egg yolk
1 tablespoon honey
1 tablespoon vanilla
1 cup buttermilk
3 tablespoons nonfat plain Greek-style yogurt
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Vanilla-Raspberry Filling
1/4 teaspoon salt
1/2 cup boiling water
1/4 cup meringue powder
1 tablespoon vanilla
4 cups sifted icing sugar
2 cups shortening, softened
1/2 teaspoon lemon juice
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Very Vanilla Buttercream Frosting
1/4 teaspoon salt
1/2 cup boiling water
cup meringue powder
1 tablespoon vanilla
4 cups sifted icing sugar
1 cup cultured unsalted butter, softened
1 cup shortening, softened
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Ganache
8 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
1 tablespoon shortening
Preparation
1
Cake
2
Preheat oven to 350F, grease a 10" springform pan and line the bottom with parchment paper.
3
4
In a large bowl, cream together butter and vanilla sugar until fluffy.
5
Add egg yolks, honey and vanilla, beating well.
6
In a cup or small bowl, stir together buttermilk and yogurt until smooth.
7
8
With clean beaters, whip egg whites until soft peaks, fold into the batter.
9
Pour into the prepared pan.
10
Bake on the lowest rack of the oven, covering with foil halfway through, 55-60 minutes, until it tests done.
11
Cool in the pan 1 hour, then refrigerate a minimum of 1 hour before unmoulding.
12
Filling
14
15
Increase the speed and beat 3-4 minutes longer.
17
18
Chill 30 minutes before use.
19
Buttercream Frosting
21
22
Increase the speed and beat 3-4 minutes longer.
24
25
Chill 30 minutes before use.
26
Ganache
27
29
Assembly
31
Place bottom layer on a cake round.
32
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.
33
Spread second layer with remaining ½ of the filling and place the final layer on top.
34
Using some of the remaining frosting, apply a thin “crumb coat” over the entire outside of the cake.
35
Refrigerate 1 hour.
36
37
Freeze 30 minutes.
38
Pour ganache gently onto the centre of the top of the cake and spread to form “drips” or a “shadow” effect down the sides.
39
Allow cake to set at room temperature, then keep in the refrigerator until 30-45 minutes before serving.
Tools
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About
Like all good things, this baby takes time. The raspberry puree has to cook and chill, the cake needed to bake and chill, the buttercream and filling needed to be made and chilled, and then you had the assembly! Level, slice, fill, crumb coat, chill. Frost, freeze. Make ganache, pour over, let set. Refrigerate until very firm. Decorate, and yes, chill. It's a two-day deal, but oh man is it worth it!! The cultured butter and buttermilk, as well as the reduction in sugar I made to the recipe and some awesome vanilla extract, really made it special. Not a single negative comment came floating our way, and the empty plates certainly spoke for themselves!
Yield:
20
Added:
Tuesday, March 15, 2011 - 2:25pm
Comments
November 30, 2011
looks amazing!
To Your Success,
Dr. Len Schwartz
Pres/CEO of Pro2Pro Network
http://www.Pro2ProNetwork.com