Raspberry Jam Cakes have fresh raspberries, vanilla bean whipped cream, raspberry jam, and purple sugar on top.
– 3 ½cupsall-purpose flour – 1 ½teaspoonsbaking powder – 1teaspoonbaking soda – 1/2teaspoonsalt – 2cupsricotta cheese – 2cupsgranulated sugar – 4large egg – 8ouncesfull fat vanilla yogurt – 1/2cupvegetable oil – 1 ½teaspoonsvanilla extract – pink gel food color – 6-8ouncesraspberry jam or preserve – 2cupsheavy whipping creamcold – 4tablespoonssugar – 2vanilla beansseeds only – 1pintfresh raspberrie – purple sugar
Ingredients
Heat oven to 350 F.A half sheet pan (18"x13"x1") should be sprayed with baking spray, lined with parchment paper, then dusted with flour, tapping out the excess.
Mix flour, baking powder, baking soda, and salt in a large bowl.In a stand mixer with a wire whisk, beat eggs on medium speed, gradually adding sugar, until light and fluffy.
Ricotta cheese, oil, and vanilla extract are added, and the mixture is mixed until it is completely incorporated. At this point, a spatula is used to scrape the sides of the basin.
To the mixture, add the dry ingredients, and then add the yoghurt. Be careful not to overbeat the mixture as you mix it until it is completely combined.
The batter should be transferred to the baking sheet, spread out evenly, and baked for thirty to forty minutes. It is necessary that a toothpick that is inserted into the centre of the cake emerges clean.
Remove from oven and let cool in pan for 15 minutes. Use parchment paper to transfer cake from pan to counter to cool completely.
If the cake is still warm, trim the sides. Take off the brown layer on top of the cake with a cake leveller and level it to make it even.
Cut the cake into small cakes with a stainless steel square form or knife and ruler and set aside. Carefully remove small cake brown bottoms with a sharp knife. Use an even amount of small cakes while cutting.
Heavy whipping cream, vanilla bean seeds, and sugar should be mixed in an electric mixing bowl until stiff peaks form. Put the mixture in a sewing bag.
Spread 1 tablespoon of raspberry jam on top of a mini cake. Add whipped cream on top of that, then add another layer of cake. Finish with raspberry jam and whipped cream.
Add some purple sugar and fresh strawberries as a garnish. Do it again with the rest of the cakes.Put it in the fridge at least an hour before you serve it.
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