Raspberry Cream Cake
Blog post courtesy of Renee.
The Modern Bakersare baking cakes and this week I made a yummy raspberry cream cake.
There are three components of raspberry in this raspberry cake. The first is a raspberry syrup that is made by cooking down sugar and water and adding the raspberry liqueur Charmond. This syrup is then brushed on each layer of cake. (The genoise cake is sliced into three layers.)
On top of the syrup raspberry jam is spread. I used my mother-in-laws homemade jam.
Next is the buttercream frosting. Frozen raspberries are pushed through a strainer and the juices then reduced. The resulting reduction is then added to a buttercream frosting which is in fact primarily butter. (That can’t be good for the hips!)
I found the cake to be delicious! The raspberry syrup and jam were soaked into the cake and made it more moist and raspberry tasting. The buttercream was also very good and brought it all together well, but in truth was also quite rich to me. I could only have a one piece before becoming a lit overwhelmed with the butter.
My two year old loved the “pink cake” and I’m sure still thinks I made it just for her since she loves pink so much right now.
The only tragedy that befell was that the syrup got on the recipe pages and stuck the pages together! A little tearing got them apart though.