Raspberries and Cream Cake

This is one of my all time favorite cakes!  It is so easy, very pretty, and of course very tasty!  I hope you will enjoy making this.  One tip with this cake is that it is very important to make sure all ingredients are incorporated.  If the butter especially isn't incorporated, you will have some sinking in the top of your cake (it doesn't have eggs to stabilize it as well).  This happens to me sometimes, but it doesn't really matter because you are going to cover the cake with cream and raspberries before you serve it.  No one will ever know.  Also, with any cake, altitude and humidity play a role.  I live in the Salt Lake City valley, so this recipe works great for me. 



Ingredients

2/3 C butter, softened
1 3/4 C sugar
2 TBSP ground flaxseed + 3 TBSP water- let sit 3-5 minutes to gel
2-4 dashes of real vanilla
3 C flour- I use unbleached flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/4 C milk- I use 2 %

Directions:

1. Grease 9x13 pan with butter.  Then sprinkle flour around and tap pan upside down over sink to get the extra flour off. Preheat oven to 375 degrees. In a medium bowl, mix flour, baking powder, and salt.  Stir.  Set aside.

2. In Bosch mixer, cream butter and sugar really well.  You will need to do some scraping and pushing down on the sides and center to make sure it is creamed well.

3. Add flaxseed/water combo and vanilla.  Mix until well incorporated.  Once again scraping down the sides/center and mixing again is best.

4. Add your flour, baking powder, and salt mixture to the Bosch.  Add milk to the Bosch.  Mix on speed 1 until just combined.  This will be a thick batter.

5. Spread batter into prepared pan.  Bake at 375 degrees for 30 minutes.  As all ovens cook differently, check a few minutes early.

When cake is done, it should be lightly browned and have a toothpick come clean.  Let it cool in the pan on a wire rack. 

When cake is completely cooled, then put on the toppings.

Cream Layer

1 pt whipping cream
3-4 TBSP sugar

Put cream and sugar in Bosch using the whipping attachment.  I like to use a spatula and stir the sugar into the cream before I start whipping it.  Simply whip on speed 2 until stiff peaks form. 

I don't usually use all of the cream, just get a nice thick layer on, remembering you will also be adding the raspberry layer.

Raspberry Layer

3/4 package of frozen raspberries or equivalent amount of fresh
4 TBSP sugar

1. In a small sauce pan, cook raspberries on med heat and sugar until it begins to boil.  Cook about 2 minutes more.  If you don't want the seeds on your dessert, simply strain them out with a fine mesh strainer. 

Let this sauce cool COMPLETELY before putting  it on top of your cream, or your cream will melt.  I like to make this shortly after I put the cake in the oven.  If you forget and get distracted, just put it in the freezer for a few minutes.

So after the cake is cooled, add your cream layer, and then the raspberry layer.  It's beautiful.  I store this cake in the fridge until I'm ready to serve.  It's perfect for any time of the year.  I guarantee this cake will bring oohs and ahhs from even people used to eating eggs in their dessert!

Happy Baking!