French Vanilla Butter Cake With Raspberry Filling Vanilla Buttercream Frosting And Bittersweet Ganache
From jo_jo_ba 14 years ago
- 2 days to make
- Serves 20
I think the title says it all! This was what my mom and I came up with for this year's birthday bash... it's vanilla to the max, but the cake itself is not super sweet - we left that for the decadent filling, frosting and ganache!
Ingredients
Cake
- 3 cups flour shopping list
- ¼ cup rice flour (or cornstarch) shopping list
- ¼ tsp nutmeg shopping list
- 1 tbsp baking powder shopping list
- ½ tsp baking soda shopping list
- 1 tsp salt shopping list
- ¾ cup cultured unsalted butter shopping list
- 1 ½ cups vanilla sugar shopping list
- 4 large eggs, separated shopping list
- 1 egg yolk shopping list
- 1 tbsp honey shopping list
- 1 tbsp vanilla shopping list
- 1 ¼ cups buttermilk shopping list
- 3 tbsp nonfat plain Greek-style yogurt shopping list
Vanilla-Raspberry Filling
- 1/3 cup granulated or super-fine sugar shopping list
- ¼ tsp salt shopping list
- ½ cup boiling water shopping list
- ¼ cup meringue powder shopping list
- 1 tbsp vanilla shopping list
- 4 cups sifted icing sugar shopping list
- 2 cups shortening, softened shopping list
- 2 tbsp raspberry puree or seedless raspberry jam shopping list
- ½ tsp lemon juice shopping list
Very Vanilla Buttercream Frosting
- 1/3 cup vanilla sugar shopping list
- ¼ tsp salt shopping list
- ½ cup boiling water shopping list
- 1/3 cup meringue powder shopping list
- 1 tbsp vanilla shopping list
- 4 cups sifted icing sugar shopping list
- 1 cup cultured unsalted butter, softened shopping list
- 1 cup shortening, softened shopping list
Ganache
- 8 oz bittersweet chocolate, chopped shopping list
- ¾ cup heavy cream shopping list
- 1 tbsp shortening shopping list
How to make it
Cake
- Preheat oven to 350F, grease a 10" springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, nutmeg, baking powder, baking soda and salt.
- In a large bowl, cream together butter and vanilla sugar until fluffy.
- Add egg yolks, honey and vanilla, beating well.
- In a cup or small bowl, stir together buttermilk and yogurt until smooth.
- Beginning and ending with the dry ingredients, alternate additions of flour and buttermilk mixtures, beating well after each one.
- With clean beaters, whip egg whites until soft peaks, fold into the batter.
- Pour into the prepared pan.
- Bake on the lowest rack of the oven, covering with foil halfway through, 55-60 minutes, until it tests done.
- Cool in the pan 1 hour, then refrigerate a minimum of 1 hour before unmoulding.
Vanilla-Raspberry Filling
- Dissolve the sugar and salt in the boiling water. Cool to room temperature.
- Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
- Increase the speed and beat 3-4 minutes longer.
- Beat in the vanilla followed by the icing sugar.
- Add the butter and shortening a few tablespoons at a time, beating well after each addition, then beat in the puree and lemon juice.
- Chill 30 minutes before use.
Very Vanilla Buttercream Frosting
- Dissolve the sugar and salt in the boiling water. Cool to room temperature.
- Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
- Increase the speed and beat 3-4 minutes longer.
- Beat in the vanilla followed by the icing sugar.
- Add the butter and shortening a few tablespoons at a time, beating well after each addition. Continue beating until mixture is thick, creamy and fluffy.
- Chill 30 minutes before use.
Ganache
- In a heavy-bottomed saucepan over low heat, melt together chocolate, cream and shortening until smooth.
- Remove from heat and allow to cool 10 minutes. Gently re-warm if necessary for even spreading.
Assembly
- Level the top of the well-chilled cake and slice horizontally into three even layers.
- Place bottom layer on a cake round.
- 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.
- Spread second layer with remaining ½ of the filling and place the final layer on top.
- Using some of the remaining frosting, apply a thin “crumb coat” over the entire outside of the cake.
- Refrigerate 1 hour.
- Finish covering the top and sides of cake with the remaining frosting, making it as smooth as possible.
- Freeze 30 minutes.
- Pour ganache gently onto the centre of the top of the cake and spread to form “drips” or a “shadow” effect down the sides.
- Allow cake to set at room temperature, then keep in the refrigerator until serving.
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