Recipes
Strawberry Raspberry Layer Cake
10 pers.
45 min
55 min
![Strawberry Raspberry Layer Cake](/sites/default/files/styles/video_cover/public/recipe/2024-05/Layer%20Cake%20Paysan%20Breton.jpg.webp?itok=OR9_U9fg)
Ingredients for :
10
people
Vanilla cake
![Unsalted Moulded Butter](/sites/default/files/styles/ingredient/public/product/2022-02/beurre-doux-new-pack.png.webp?itok=U37UunlT)
![Buttermilk Paysan Breton](/sites/default/files/styles/ingredient/public/product/2021-11/3218930156002-Lait-Ribot-PB-1L-face-2D.png.webp?itok=EtN95ske)
![Flour](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_83939141.jpg.webp?itok=mE71FSo5)
480
g
Flour
![Baking powder](/sites/default/files/styles/ingredient/public/ingredient/2023-07/Levure%20chimique_0.jpg.webp?itok=AiJsbPso)
2
Teaspoons
Baking powder
![Baking soda](/sites/default/files/styles/ingredient/public/ingredient/2024-05/Bicarbonate%20de%20soude.jpg.webp?itok=O2JqywOw)
1
Teaspoon
Baking soda
![Salt](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_13157566_1.jpg.webp?itok=YgNsdYwf)
3
Pinches
Salt
![Brown sugar](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_277362808.jpg.webp?itok=cKLX8BhV)
280
g
Brown sugar
![Egg](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_232982447_1.jpg.webp?itok=HD9YUqrD)
5
Units
Eggs
![Vanilla pod](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_68944850.jpg.webp?itok=sSajOTpe)
1
Unit
Vanilla pod
Compotée de fraises et framboises
![Strawberry](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_201271841.jpg.webp?itok=OsHPlvL4)
200
g
Strawberries
![Raspberry](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_174191393.jpg.webp?itok=39zYIYSs)
200
g
Raspberries
![Powdered sugar](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_77087551_1.jpg.webp?itok=r4XyLrtv)
40
g
Powdered sugar
![Maïzena](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_390722989.jpg.webp?itok=eT4zfoZ5)
3
g
Maïzena
![Water](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_25299243.jpg.webp?itok=xbsCGCF1)
15
cl
Waters
Glaçage
![Mascarpone](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_207656064_0.jpg.webp?itok=-9M7M49y)
400
g
Mascarpone
![UHT Cream 30%](/sites/default/files/styles/ingredient/public/ingredient/2024-01/3224%20Cr%C3%A8me%20UHT%2020cl%2030%25%20BD%20PNG.png.webp?itok=G15ejuP9)
35
cl
UHT Cream 30%
![Icing sugar](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_23020127.jpg.webp?itok=Kp6bdyrS)
60
g
Icing sugar
![Vanilla pod](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_68944850.jpg.webp?itok=sSajOTpe)
1
Unit
Vanilla pod
Decor
![Strawberry](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_201271841.jpg.webp?itok=OsHPlvL4)
100
g
Strawberries
![Raspberry](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_174191393.jpg.webp?itok=39zYIYSs)
100
g
Raspberries
Method :
- Prepare the strawberry and raspberry compote. Wash, hull and puree the fruit. Pour the coulis into a saucepan and bring to the boil, adding the caster sugar.
- In a small bowl, mix the cornstarch with the water, then add the mixture to the coulis. Return to the heat for 5 minutes or until the mixture thickens. Store in a cool place.
- Prepare the vanilla cupcakes. Preheat the oven to 175° conventional. Grease and flour two 8-inch diameter cake pans. Line the bottoms with a round of baking paper for easy release.
- Beat the soft butter and brown sugar until creamy. Add eggs 1 by 1, mix and add vanilla .
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Fold this mixture into the dough, alternating with the buttermilk.
- Divide the dough in half and pour into each pan. Bake for 45 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Allow to cool completely before cutting each cake in half lengthways to make 4 slices.
- Prepare the icing. Whip the cream and confectioners' sugar until stiff. Add the mascarpone and beat again until smooth and creamy. Fill a pastry bag with the glaze and refrigerate.
- Assemble the layer cake: Place the first cake disk on the serving platter. Using a pastry bag, pipe frosting onto the first cake disk. Place the strawberry and raspberry compote in the center in a large circle. Place the second cake disk on top and repeat the previous step 2 times. Place the 4th cake disk on top and top with another layer of frosting. Use a long spatula to scrape the frosting around the edges to smooth everything out. Smooth the top as well.
- Decorate with fruit. Refrigerate for about 2 hours.
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