SPRING EASTER CAKE
I made this cake for my family Easter party! It was an awesome Easter dessert and everyone enjoyed it! Because it was delightful moist vanilla cake with fresh Raspberry Filling !
Provided by DANIELA CIRILLO
Categories Chocolate
Time 1h40m
Number Of Ingredients 17
Steps:
- 1. 1. Preheat oven to 350° F (moderate). Grease and flour a cake pan. 2. In a medium bowl, mix the sugar and butter until a smooth cream. Incorporate eggs and then the vanilla. 3. Mix the flour and baking powder, add to creamed mixture and mix well. Finally, add the milk until mixture is smooth. Place on prepared pan. 4. Bake 30 to 40 minutes. If making muffins, bake 20 to 25 minutes. Remove from heat and set aside to cool completely.
- 2. In a small bowl, place 1/2 cup of fresh raspberries and set aside (if using frozen berries, skip this step). In a large saucepan, place the remaining raspberries along with 1 1/4 cup of water, sugar and lemon juice. Bring it to a boil and allow to cook, stirring the berries occasionally. They'll eventually break down in about 10-15 minutes. Remove from heat and strain the berry mixture through a fine mesh strainer to remove the seeds. Place the mixture back into the saucepan over medium low heat. In a small bowl, prepare a slurry by combining the remaining 1/2 cup of water and the vanilla with the cornstarch. Pour this slurry into the saucepan with the strained raspberry mixture. Mix well over medium low heat until it starts to thicken. Remove from heat and set aside to cool completely. Place in cake layers, bottom side up; spread with raspberry mixture, leaving a 1-inch border.
- 3. Chocolate Ganache: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in rum if desired. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
- 4. HELPFUL TIPS: When the cake is ready put in the refrigerator for 3 to 4 hours , then everyone is ready for dessert , cut the slices of cake with a hot knife. Put the knife in very hot water ,dry the knife and cut the cake ... and enjoy =D
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Jaam sam
[email protected]I'm not a huge fan of lemon desserts, but this cake was surprisingly good. The glaze was the perfect balance of sweet and tart.
Md Soykat
[email protected]This cake was delicious! I will definitely be making it again.
Kyumo Sarah
[email protected]This is the best Easter cake recipe I've ever tried. It's so easy to make and it always turns out perfect.
Victoria Iyambo
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it.
Philip Squires
[email protected]The glaze was a little too sweet for me, but the cake itself was delicious.
Md Sohrab Khan
[email protected]This cake was a little too dry for my taste. I think I would add more butter or oil next time.
Collecia Douglas
[email protected]I've made this cake several times and it always turns out perfect. It's my go-to recipe for Easter dessert.
Christian Hooper
[email protected]This is a great recipe! The cake was moist and fluffy, and the glaze was the perfect amount of sweetness.
Carlos San
[email protected]I made this cake for my family and they loved it! It was so easy to make and the results were delicious.
Manoz Paudyal
[email protected]This cake was a huge hit at our Easter brunch! It was moist and flavorful, and the lemon glaze was the perfect finishing touch. I will definitely be making this again.