Have your cooled cake layers ready and cut each one in half horizontally to yield 6 thinner layers. I used this recipe exactly, but needed two batches of it to frost my cake. Whipped vanilla frosting ( from Sweetapolita): Add vanilla and salt and beat again to combine. Add the cream cheese cubes and blend on medium speed until combined and smooth, about 2 minutes. This is to coat the sugar in fat to prevent it from drawing the water out of the cheese and giving you a soupy mess. Add icing sugar and mix at medium low speed until just combined. In the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer, blend butter until smooth. Stir in the remaining half cup of whole fresh raspberries, making sure not to crush them too much or this will cause your compote to thin.ġ/4 cup (2 oz) unsalted butter, room temperatureġ brick (250 g, 8 oz) cream cheese, cut into cubes Strain the berries from the thickened juice using a fine mesh strainer. Continue to cook the berries over medium heat until the liquid is thick enough to coat the back of a spoon. Heat until berries start to break down, crushing them a little.
In a small saucepan combine 1 cup fresh raspberries, sugar, and lemon juice. Put it on any fruit tart or pie, or just use it to top fresh fruit. It makes too much for this cake, but I’m sure you can figure out other uses for the leftovers.
Whipped mascarpone filling ( from sweetapolita): I used this recipe exactly, but baked it in 3, 7” pans to obtain a smaller, taller cake. “Explain to me why it is more noble to kill ten thousand men in the field than a dozen at dinner.” – Tywin Lannister.
0 kommentar(er)
