Framboisier Cake

Name: Framboisier Cake
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups (375 ml) fresh raspberries; 3 1/2 oz (100 g) almond paste; 1/2 cup (125 ml) unsalted butter, softened; 1 cup (250 ml) sugar; 1 teaspoon (5 ml) vanilla extract; 2 eggs; 1 1/2 cups (375 ml) flour; 2 teaspoons (10 ml) baking powder; A pinch of salt; 3/4 cup (180 ml) milk; 1 cup (250 ml) unsalted butter, softened; 1 teaspoon (5 ml) vanilla extract; 1 cup (250 ml) icing sugar

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Preparation 40 MIN

Cooking 40 MIN
Servings 8

Ingredients
Preparation

Ingredients

1 1/2 cups (375 ml) fresh raspberries
3 1/2 oz (100 g) almond paste

Cake

1/2 cup (125 ml) unsalted butter, softened
1 cup (250 ml) sugar
1 teaspoon (5 ml) vanilla extract
2 eggs
1 1/2 cups (375 ml) flour
2 teaspoons (10 ml) baking powder
A pinch of salt
3/4 cup (180 ml) milk

Buttercream

1 cup (250 ml) unsalted butter, softened
1 teaspoon (5 ml) vanilla extract
1 cup (250 ml) icing sugar

Preparation

With the rack in middle position, preheat the oven to 180 °C (350 °F). Butter a 20 x 10-cm (8 x 4-inch) loaf pan.

Cake

In a bowl, cream the butter, sugar and vanilla with an electric mixer. Add the eggs, one at a time, beating until smooth.
In another bowl, combine the flour, baking powder and salt. Stir into the previous mixture, alternating with the milk.
Pour the batter into the pan. Bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Unmould and let cool on a rack. Level the top of the cake, if necessary.
Slice the cake in half horizontally.

Buttercream

In a bowl, beat all the ingredients with an electric mixer. Spread half the frosting on a layer of cake. Layer the raspberries. Place the second cake layer on the first and spread the remaining buttercream on top of the cake.
On a work surface, sprinkle icing sugar. Roll out the almond paste with a rolling pin to get a rectangle the same size as the top of the cake, about 20 x 10-cm (8 x 4-inch). Place on the cake.
With a sharp knife, level or square the sides of the cake. If you have any remaining buttercream, you can decorate the base of the cake with a pastry bag, as in the picture. Refrigerate for 1 hour before serving. This cake can be stored in a cool place.