(for the cake)
1/2 cup unsalted butter
1 cup superfine sugar
4 eggs, separated
3 T milk
1 1/2 sups all-purpose flour
1 1/2 t cornstarch
1 1/2 t baking powder
1 t vanilla sugar
(for the custard filling)
1/2 cup superfine sugar
1 T cornstarch
1 1/2 cups milk
(for the raspberry filling)
3 cups raspberries
sugar, to taste
(for the topping)
2 cups heavy cream
1/4 cup confectioners' sugar
1 t vanilla sugar
[how to make]
(for the cake)
*Preheat the oven to 450 degrees.
*Lightly grease and flour three 9" cake pans.
*Cream the butter with the sugar in a large bowl until light and fluffy.
*Beat in the egg yolks, one at a time.
*Stir in the milk until blended.
*In a separate bowl, sift together the flour, cornflour, baking powder and vanilla sugar.
*Beat the flour mixture into the egg mixture.
*Put the egg whites into a clean, grease-free bowl and whisk until they form stiff peaks.
*Gently fold the egg whites into the cake mixture.
*Divide the batter evenly among the pans and smooth to the edges.
*Bake for 12 minutes.
*Leave the cakes to cool for 10 minutes, then turn out to cool on a wire rack.
(for the custard filling)
*Whisk together the eggs and sugar in a pan.
*Whisk in the cornflour and the milk.
*Cook over a low heat, stirring, for 6 minutes or until thckened, then remove the pan from the heat and leave to cool.
(for the raspberry filling)
*Crush the raspberries in a bowl and a little sugar to taste.
(for the topping)
*Beat the cream in a bowl until soft peaks form.
*Stir in the icing sugar and vanilla sugar and beat until stiff.
(for assembling)
*Place one layer on a serving plate and spread with raspberry filling.
*Place a second cake layer over the first and spread with the cooled custard.
*Top with the final layer.
*Spread the sweet whipped cream over the sides and top of the cake.
*Chill the cake until ready to serve, and decorate with berries.
-makes 10 to 12-
Note: I found this recipe in "The Perfect Afternoon Tea Recipe Book" by Antony Wild & Carol Pastor.
Labels: cake recipe, layer cake recipe