How To Cook Vanilla Cake With Cream Cheese And Raspberries - Recipe

Required products :

For swamps:

• 4 tea cups of cake flour
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons butter at room temperature
• 3 1/2 teaspoons sugar
• 8 proteins
• 2 tablespoons vanilla extract
• 2 cups buttermilk

For vanilla syrup:

• 1/4 teaspoon sugar
• 1 pod of vanilla
• for cream:
• 220 grams of cream cheese
• 1 1/4 tea cup oil at room temperature
• 2 tablespoons grated orange peel
• 2 tablespoons orange juice
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons powdered sugar
• 500 grams of raspberries

Method of preparation :

Line a tray with a falling bottom with baking paper (cut a circle the diameter of the bottom and separately cut a long strip as wide as the height of the walls of the form) - put the circle on the bottom and wrap the strip around the walls to avoid creases. Use a tray with a diameter of 25 centimeters.

Mix in a bowl 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Set aside.

Using a mixer, beat on medium speed 3/4 tea cup butter and 1 1/2 teaspoon sugar until light fluffy cream - about 5 minutes. Add 4 egg yolks - first add 2 egg yolks and beat until absorbed. Then put the other two, not stopping to break. Put 1 teaspoon of vanilla extract.

Reduce the speed of the mixer and in portions add the dry ingredients and 1 cup of buttermilk (add it in portions). Leave the resulting mixture aside.

Using a mixer, beat 4 egg whites until soft peaks - for about 1 minute. Add 1/4 cup of sugar in portions and beat until you get a hard shiny mixture (about 3 minutes). Pour half of the egg whites into the previous mixture and mix with a spatula, then carefully pour the mixture over the eggs.

Transfer the dough to the pan and cover with aluminum foil. Bake in the middle of the oven at 170 degrees for 40-50 minutes, removing the foil 15 minutes before the end to bake the marshmallows until golden. Transfer the marshmallows to a wire rack and allow to cool completely.

The rest of the products are equal to the previous ones, repeat the procedure - following the above steps and bake another loaf in the same pan.

For the vanilla syrup, put 1/4 teaspoon of sugar in a saucepan and add 1/4 teaspoon of water. Peel the vanilla seeds from the pod and add them to the mixture along with the pod. Boil the syrup for 15 minutes, then allow to cool completely. Remove the pod before using it.

For the cream, beat the cheese and butter in a cream mixer for 2 minutes. Add the orange peel, juice and vanilla. Reduce the speed of the mixer and add the powdered sugar in portions until it is completely absorbed and you get a fluffy cream - about 2-3 minutes.

Assemble the cake: Spread 1 tablespoon of the icing in the center of the plate. Place one of the trays and spread it generously with the vanilla syrup. Using a spatula, spread evenly 1 cup of cream. Arrange half of the raspberries on the cake, pressing them to secure them well. Spread another cup of cream on top and put the next loaf and syrup it.

Smear the whole cake with the remaining cream. Decorate with raspberries and leave the cake to cool overnight.