RASPBERRY CAKE

INGREDIENTS:

Cake:

  • 8 eggs, whites and yolks divided
  • 1 cup all-purpose flour
  • ¾ cup sugar

Syrup:

  • 1/4 cup raspberry jam
  • 4 tbs raspberry liqueur (such as Chambord)

Frosting:

  • 1/4 cup unsalted butter at room temperature
  • 8 oz /225 g cream cheese at room temperature
  • 1-4 cups of powdered sugar
  • 1 tbs cinnamon
  • 1 pckg raspberry-flavored gelatin
  • 1 cup boiling water

1/2 pint fresh raspberries

DIRECTIONS:

Preheat the oven to 350⁰ F/175⁰C.

Line two 8.5-inch round cake pans with parchment paper.  Spray it with cooking spray.

In a medium bowl mix together sugar and egg yolks, after the sugar has dissolved, whisk in the flour.

In a separate bowl beat the egg whites till soft peaks start forming.  Using a spatula gently mix in the egg yolk mixture in the egg whites.

Divide the dough between the baking pans and bake for 18 minutes or until they turn golden. 

Remove from the oven.  Place the cakes on a wire rack and gently peel off the parchment paper.

Let the cake cool at the room temperature.

Cook the gelatin.  Dissolve the contents of the package in boiling water and let cool at the room temperature.  Do not use the amount of water recommended by the package, you need a firmer substance than what’s suggested.

Make the frosting by mixing all its ingredients

Make the syrup by mixing the liqueur and jam together

Once the cakes are cool, place one of them on the cake tray.  Brush with half of the syrup.  Apply half of the frosting, and repeat the layers. Place fresh raspberries on top of the cake making a tight circle and refrigerate the cake for about 20 minutes.

After the frosting is chilled, apply the gelatin one layer at a time.  Spoon a thin layer of jelly over the top of the cake, and refrigerate for 10 minutes.  After the first layer of jelly is set, repeat with more layers until jelly is used.