Ingredients
Cake Mixture
- 170 grams soft butter
- 180 grams caster sugar
- 1 tsp vanilla extract
- 3 eggs
- 120 grams buttermilk
- 250 grams plain flour
- 2 tsp baking powder
- 1 Pinch salt
- 125 grams Fresh Raspberries
Frosting
- 250 grams soft butter
- 3 heaped tbsp creme fraiche
- 1/2 tsp vanilla extract
- 1 Pinch salt
- 400 grams icing sugar
- Red food colouring
- 2 tsp fresh lemon juice
For Finishing
- 140 grams marscapone cheese
- 2 tbsp raspberry jam to spread
- Afew fresh raspberries or flower blooms to decorate
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180degrees
Grease 2 x 20 cm round tins and line with baking paper
Weigh and Sift flour, baking powder and salt on speed 8 - 5 secs MC on
Set aside and wipe out jug.
Beat butter and sugar 10 seconds speed 5 MC on Scrape down bowl
Then 60 seconds - speed 3 MC on until light and fluffy.
Insert butterfly
With blade running on speed 3 add in eggs 1 at a time and whip mixture for 1 min 30 seconds
Add half of the flour then mix on speed 1 - 15 secs while adding half of the buttermilk
Add the remainder of flour and buttermilk, and mix speed 1 -10 seconds - Do not over mix (you can fold the mixture gently with a rubber spatula if not completely mixed)
Divide batter evenly into 2 X 20 cm round tins
Press raspberries firmly into batter of each cake
Bake for 25 - 30 min until lightly golden, and a test skewer comes out clean
Allow the cakes to rest for 10 mins before turning out onto a wire rack to cool completely
Clean and dry bowl
Sift icing sugar on speed 8 - 8 seconds put aside
Weigh butter, then add Crème Fraîche and vanilla in bowl
Whip speed 3 - 60 seconds until pale and creamy in colour
Add reserved icing sugar and pinch of salt
Mix speed 4 - 10 seconds
Scrape sides down and mix 5 secs - speed 3
Add lemon juice and food colouring - Mix 6 seconds - speed 3 until evenly combined.
Add in food colouring gradually until you are happy with the shade of pink
To Assemble
Place the first sponge layer onto a cake stand
Spread lightly with raspberry jam and a thick layer of mascarpone
Top with second sponge layer and press together gently
Starting from the base using a small knife - cover the sides and top of the cake with a thin layer of the butter cream.
This forms the crumb coat - Refrigerate for about 30 mins
Then cover with a second more generous layer of butter cream using a warmed knife for smoother finishing.
Decorate with fresh raspberries or flower blooms
Cake Batter
Frosting
Finishing Cake
Tip
Wrap the cooled un-iced cakes in cling film and refrigerate for an hour to firm up. This makes it much easier to ice.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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