Raspberries and white chocolate are a winning combination – especially in this little cake :)
For the cake:
1/2 cup (120g) butter, at room temperature
1 1/2 cups (300g) sugar
1 1/2 cups (200g) all-purpose flour
1/3 cup (45g) cornstarch
2 tbsp. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 tsp. vanilla extract
1 cup (240ml) milk
1 tbsp. white wine vinegar
red food coloring
For the buttercream:
3.5 oz. (100g) egg whites (about 3 eggs)
1 1/2 cups (150g) sugar
6.7 oz. (190g) butter, at room temperature
pinch of salt
1/2 tsp. vanilla extract
3.5 oz. (100g) white chocolate, melted and cooled
some drops pink food coloring (optional)
For the filling:
3,5 oz. (100g) fresh raspberries
3,5 oz. (100g) raspberry marmalade
For the decoration:
some white chocolate shreds
1. Preheat the oven to 350°F (175°C). Line three 7 inches (18cm) springform tins with baking parchment, grease, and dust with flour. Set aside.
2. Sift the flour, cornstarch, cocoa powder, baking soda, and salt and set aside. Mix the milk, vinegar and red food color (you decide how red you want it, but for a strong red, you need quite a lot of color) and let thicken for about 5-8 minutes.
3. In a large bowl mix the butter and sugar on high speed until light in color. Add the eggs and beat on high speed until light and fluffy. Add the vanilla extract and mix in. Add the flour mixture in three batches, alternating with the milk mixture and mix until just combined. Divide the batter evenly between the tins and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven, let cool down some time in the tins, then remove and let cool down completely on a wire rack. You can do the baking one day in advance and wrap the cakes loosely in plastic wrap to finish the cake the next day.
4. For the buttercream melt the white chocolate and let cool down again. Add the egg whites and sugar to the KitchenAid bowl that can be heated and set the temperature to 149°F (65°C) and mix on low speed. As soon as the bowl gives the signal for the temperature, turn it off and increase the speed to high and beat the egg whites for about 8-10 minutes – you should get a nice thick and glossy meringue. Slow down the machine a bit and add the butter in small pieces and mix well after each addition. When all of the butter is incorporated, add the salt and vanilla extract and mix on high speed for another minute or two. Add the melted chocolate and mix on high speed for another 4-5 minutes. If the buttercream is too soft, place in the fridge for about 10 minutes. If you don’t have that KitchenAid bowl, go for the traditional way – whisk the egg whites and sugar over a bowl with simmering water until you reach the temperature (check with a thermometer), then transfer to a kitchen machine and continue as described with the butter, etc.
5. To assemble the cake, place the first layer on a serving plate or cake stand and spread a small amount of buttercream on top of the cake – you just need a very thin layer so the filling is not soaking the cake too much. Fill some of the buttercream into a piping bag with a large round tip and pipe a circle on the edge of the cake to create a barrier that keeps the filling inside. Mix the fresh raspberries and raspberry marmalade in a small bowl – smash the raspberries a bit – and add half of the filling on top of the cake inside the buttercream ring. Place the second cake layer on top and repeat the procedure. Add the third cake layer on top and cover the whole cake with a thin crumb layer. Place in the fridge for 20-30 minutes. When the cake has cooled enough, coat the cake with the remaining buttercream. If you want some color like in the pictures, keep about a teaspoon of buttercream and mix with pink food color. Add that colored buttercream on the outside of the cake and spread a bit – you actually don’t need much of the colored cream for the effect. Decorate with fresh raspberries and some chocolate shreds.
Keywords: cake, buttercream, red velvet, white chocolate, raspberries