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Raspberry gateau
(0 votes)
Difficulty:
moderate
Preparation:
1 hr 15 min.
Preparation
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Ingredients
for
1
- For the cake
- 1 cup butter
- 1 cup sugar
- 4 eggs
- vanilla extract
- 2 cups self-rising flour (sifted)
- 1 Tbsp water
- For the buttercream
- 1 cup unsalted butter
- 1 cup fresh Raspberries
- 1 tsp vanilla extract
- 1 pinch salt
- 9 cups powdered sugar
- pink Food coloring (optional)
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 3 x 20cm|8" loose-based cake tins and line the bases with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine. Add the vanilla and flour and mix well, then stir in the water.
4.
Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: whisk together the butter, raspberries, vanilla and salt with an electric whisk until creamy.
6.
Gradually sift in the icing sugar, whisking until blended and smooth after each addition. Beat in the food colouring if using.
7.
Sandwich the cakes together with some of the buttercream. Spread some of the remaining buttercream over the top of the cake.
8.
Put the remaining buttercream into a piping bag and pipe onto the sides of the cake, as in the photo.
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