Strawberry Raspberry Layer Cake

10 pers.

45 min

55 min

Vanilla cake

325 g Unsalted Moulded Butter

40 cl Buttermilk

480 g Flour

2 Teaspoons Baking powder

1 Teaspoon Baking soda

3 Pinches Salt

280 g Brown sugar

5 Units Eggs

1 Unit Vanilla pod

Compotée de fraises et framboises

200 g Strawberries

200 g Raspberries

40 g Powdered sugar

3 g Maïzena

15 cl Waters

Glaçage

400 g Mascarpone

35 cl UHT Cream 30%

60 g Icing sugar

1 Unit Vanilla pod

Decor

100 g Strawberries

100 g Raspberries

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.