Raspberry Layer Cake

A birthday deserves a special cake.

This is one that I made for my lovely daughter in law Rachel.

This cake has three delicious layers of moist berry studded cake, with layers of jellied raspberry puree, cheesecake and my favourite vanilla cream frosting. It keeps well and is perfect to make a day or two in advance. Serve as a cake or with some additional berries for an indulgent dessert. The cake is not difficult to make, each layer is simple, however you need to allow time for each component to be made and cool. It is important to assemble the cake before making the vanilla cream frosting as the additional gelatin in the cream will make it set and harder to spread/pipe. I also like to leave the assembled cake for a few hours before cutting and serving. A gluten free version can be made by substituting the cake from Lemon Bounty Layer Cake recipe.

Spread the cake batter into the prepared pans and push frozen berries into the cake batter.

Bake cake. Sometimes I bake in a large sheet tin and then cut out circles of cake. Sandwich pans can be used. 

Cheesecake mixture

Raspberry jelly

Assemble the cake. I use a ring lined with acetate sheet. You will need three layers of cake and two of the cheesecake and jelly. Cake, cheesecake, jelly, repeat finishing with a cake layer.

Spread a thin layer of the vanilla cream frosting over the sides of the cake. 

Carefully pick up the cake and roll in crushed cake crumbs, grated chocolate, chopped roasted nuts or toasted coconut.

Spread more vanilla cream frosting over the top and a sprinkle of crumbs along the edge

If desired pipe a decorative edge of the vanilla cream frosting. Arrange some fresh raspberries of the top and sprinkle with whatever you used to coat the sides of the cake.

Dust with a little sieved icing sugar and if desired scatter with some edible flowers.

Raspberry Layer Cake

Cake 250 g soft butter 1/2 cup grapeseed oil 1 1/2 cups caster sugar 1 teaspoon vanilla extract 6 eggs 2 cups plain flour 2 teaspoons baking powder 1/4 cup milk 1/2 cup plain yoghurt Frozen raspberries or combination of raspberries and blueberries

Raspberry Jelly 1 1/2 cups raspberries, frozen ok Juice of 1 lemon 1 packet commercial raspberry jelly crystals Cheesecake mixture 375 g cream cheese 3/4 cup caster sugar 2 teaspoons vanilla extract 1 tablespoon cornflour 1/4 cup milk 1 egg Vanilla Cream Frosting 300 ml whipping cream 2 teaspoons vanilla extract 1 sheet leaf gelatine (titanium strength)

Method

Preheat oven 170 deg C

Grease and line a large slab cake tin, 2 swiss roll tins or 4 sandwich pans

Cream butter, oil and sugar until light and fluffy, add vanilla extract

Gradually add eggs, beating well

Add baking powder, yoghurt and milk, mix well

Stir in flour. Add a little extra flour if mixture seems too soft or a little extra milk if too dry.

 Stud the surface of the cake with the frozen berries

Bake at 170 deg C for ten minutes and then reduce heat to 160 deg C until cooked. Golden brown in colour, the edges will shrink slightly from side of cake tin and a skewer comes out clean.

Raspberry Jelly

Combine the jelly crystals and lemon juice in a bowl. Add 1 cup boiling water and stir until dissolved.

Add raspberry puree and mix well, refrigerate until starting to set.

When partially set beat until foamy or a fluffy texture and return to the refrigerator.

Cheesecake Layer

Combine all ingredients in a food processer, whiz until mixed thoroughly. Alternatively beat the cream cheese, vanilla and sugar then add the corn flour, milk and egg. Mix well,

Place in a microwave safe bowl or container and cook in one minute bursts on high, stirring between bursts until the cheesecake mixture starts to thicken/set. (4 minutes in my microwave) Refrigerate until ready to assemble cake

Assemble cake before making the frosting

For Vanilla Cream Frosting

Place the gelatin in a large bowl and cover with cold water. Allow the gelatin to soften or bloom for at least ten minutes.

Drain the cold water away and then add 1 tablespoon of boiling water, stir to dissolve gelatin. Allow to cool.

Combine the cream, vanilla and cool dissolved gelatin in a bowl and whip until thick peaks form