French Vanilla Butter Cake with Raspberry Filling Vanilla Buttercream Frosting and Bittersweet Ganache
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Cake 3 cups flour¼ cup rice flour (or cornstarch)¼ tsp nutmeg1 tbsp baking powder½ tsp baking soda1 tsp salt¾ cup cultured unsalted butter1 ½ cups vanilla sugar4 large eggs, separated1 egg yolk1 tbsp honey1 tbsp vanilla 1 ¼ cups buttermilk3 tbsp nonfat plain Greek-style yogurt---Vanilla-Raspberry Filling1/3 cup granulated or super-fine sugar¼ tsp salt½ cup boiling water¼ cup meringue powder1 tbsp vanilla 4 cups sifted icing sugar2 cups shortening, softened2 tbsp raspberry puree or seedless raspberry jam½ tsp lemon juice---Very Vanilla Buttercream Frosting1/3 cup vanilla sugar¼ tsp salt½ cup boiling water1/3 cup meringue powder1 tbsp vanilla 4 cups sifted icing sugar1 cup cultured unsalted butter, softened1 cup shortening, softened---Ganache8 oz bittersweet chocolate, chopped¾ cup heavy cream1 tbsp shortening
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.
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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.
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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.
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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.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
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.
---
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.
---
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.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 835.0
- Total Fat: 57.1 g
- Cholesterol: 120.8 mg
- Sodium: 224.2 mg
- Total Carbs: 81.7 g
- Dietary Fiber: 1.0 g
- Protein: 4.5 g
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