Recipe
Raspberry Princess Cake Recipe
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Chefmeow / All my dishes 1 year, 4 months ago
This is a very nice and elegant cake on the plate but even better in the taste department. This is tried and true and comes from an estate sale a few years back. Enjoy
Prep:10m Cook:45m Servings:10
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 Chefmeow |
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Fans
Ingredients
- 2-1/2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 4 ounces white chocolate chopped
- 1/2 cup boiling water
- 1/2 cup milk
- 1-1/3 cups granulated sugar
- 1/2 teaspoon vanilla extract
- 5 large eggs separated at room temperature
- Meringue:
- 10 ounce package frozen raspberries in syrup thawed
- 1-1/4 cups granulated sugar divided
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 5 large egg whites at room temperature
- 1/2 teaspoon vanilla extract
- 1-1/2 cups unsalted butter softened
Directions
- Heat oven to 350 then grease 2 round cake pans lined with wax paper circle greased and floured.
- Sift together cake flour, baking powder and salt then set aside.
- Place white chocolate in small bowl then add boiling water and stir until smooth.f
- Stir in milk then set aside.
- Beat butter and sugar 2 minutes on medium speed until fluffy.
- Beat in vanilla extract then egg yolks one at a time beating well after each.
- At low speed beat in flour mixture in fourths alternately with white chocolate mixture in thirds.
- Combine until just blended.
- In bowl with clean beaters whip egg whites until stiff peaks form then gently fold into batter.
- Spread batter in prepared pans and bake 30 minutes then cook 10 minutes and remove from pan.
- Cool completely on wire racks.
- In blender puree raspberries with syrup then strain through fine sieve into saucepan.
- Heat puree to boiling then reduce heat and simmer 10 minutes.
- In small saucepan combine 1 cup sugar, lemon juice and water.
- Stir until mixture comes to boil then boil without stirring until soft ball stage.
- Meanwhile in a large bowl beat egg whites to soft peaks then slowly beat in 1/4 cup sugar.
- With mixer running gradually beat in hot syrup then beat at high for 8 minutes.
- Beat in vanilla extract.
- In another bowl beat butter until smooth then beat in meringue 1/4 cup at a time.
- Beat well after each addition.
- Gradually beat in raspberry puree then beat 2 minutes and ice cooled cake layers.
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recipesrule 1 year, 4 months ago said:
Looks very tasty!
momo_55grandma 1 year, 4 months ago said:
Love the ingredients great recipe
magali777 1 year, 4 months ago said:
Great post, thanks!
skyduchess 1 year, 4 months ago said:
Wow. This sounds so good. I cant wait to make this one. My daughters are excited too.
Thanks