Strawberry-Raspberry Cake
A truly unusual cake topped with fresh berries! This strawberry-raspberry cake is a gorgeous dessert made of sponge layers and buttercream, crowned with fresh berries. Its signature trick is that the layers are different colors — easily achieved by stirring food coloring (readily available at any baking-supply store) into the batter. Part of the buttercream is tinted pink too, echoing the colors of the berries on top.
elene
Recipe author
Strawberry-Raspberry Cake
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
4 g
Fats 29 %
15 g
Carbohydrates 63 %
32 g
277 kcal
GI:
18
/
0
/
82
- First, make the buttercream. Take the butter out of the refrigerator — you'll want it soft. In a small bowl, mix the cornstarch and sugar. Pour in some of the milk and stir well until everything is fully dissolved. Pour the rest of the milk into a saucepan, add the vanilla extract, and heat it almost to a boil (but don't let it boil!). As soon as bubbles appear on the surface, pour in the cornstarch-and-sugar mixture. Cook over low heat, stirring constantly, until thickened. Take the pan off the heat and let it cool completely, pressing plastic wrap against the surface so no skin forms. Beat the softened butter with a mixer until fluffy. Once the custard has cooled, beat in the whipped butter and add the powdered sugar, then beat on high speed until fluffy. Set aside 1/3 of the buttercream and tint it with pink food coloring. 2. Heat the oven to 350°F (175°C). Beat the eggs and powdered sugar in a mixer bowl on high speed for 6–8 minutes, until light and foamy. Add the soft butter, a little milk, and the vanilla extract, and beat again. Sift the flour into a separate bowl, add the baking powder, and stir. Add the flour mixture to the batter in small batches, mixing into a slightly loose batter. Divide the batter into 3 equal parts and tint two of them — one red, one pink. Line the bottom of a round 7–8 inch (18–20 cm) pan with parchment and pour in one batch of batter. Bake all 3 layers this way, about half an hour each. 3. Assemble and decorate. Stack the layers one at a time, spreading buttercream between them and alternating colors: spread the bottom red layer with white buttercream, then the pink layer with pink buttercream. Spread the top (uncolored) layer with white buttercream and coat the sides of the cake with a thin layer, smoothing it with a spatula. Transfer the remaining buttercream to a piping bag and pipe dots of different colors over the top. Rinse and dry the strawberries and raspberries and remove the green hulls. Decorate the top of the cake with the berries, scattering them freely. You can sprinkle the bottom edge with crumbs from the red sponge. Chill the cake for 5–6 hours before serving. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Strawberries - 30 kcal/100g
- Fresh frozen sweet strawberries - 44 kcal/100g
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Corn starch - 329 kcal/100g
- Food coloring - 0 kcal/100g
- Vanilla extract - 321 kcal/100g
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