Description
Delicious summer cake with strawberries and raspberries. The surprise is the ombre layering inside the cake ;)
Ingredients
Scale
For the buttercream
- 1/2 cup (65g) cornstarch
- 3 tbsp. sugar
- 25.4 fl. oz. (750ml) milk
- 1 tbsp. vanilla extract
- 11.6 oz. (330g) butter, softened
- 4 tbsp. confectioners’ sugar
- 2–3 tbsp. raspberry liquor (optional)
- food color (red or pink)
For the dough
- 4 large eggs
- 2 3/4 cups (360g) confectioners’ sugar
- 1/2 cup (120g) very soft butter
- 6.7 fl. oz. (200ml) milk
- 1 tsp. vanilla extract
- 2 cups (260g) all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- food color (red or pink)
For the filling/decoration
- 3–4 medium sized strawberries (plus more for the decoration)
- 3.5 oz. (100g) raspberries (plus more for the decoration)
- sugar sprinkles (optional)
- freeze-dried strawberries (optional)
Instructions
- Start with the buttercream by making a pudding. Add the cornstarch and sugar to a small bowl and mix with some of the milk until the cornstarch has dissolved completely. Add the rest of the milk and vanilla extract to a small pot and bring to a boil (stir constantly). As soon as the milk starts to bubble, add the cornstarch mixture and mix in until the pudding starts to thicken. Take off the heat, cover with a piece of plastic wrap and let cool down completely. Make sure the plastic sits directly on the surface of the pudding so you don’t get a pudding skin.
- Preheat the oven to 350°F (175°C). Line three 7 inches (18cm) springform tins with baking parchment and grease lightly. Set aside.
- Add the eggs and confectioners’ sugar to a large bowl and mix on high speed for about 6-8 minutes until very light and fluffy. Add the very soft butter, milk and vanilla extract and fold in. Mix the flour with baking powder, and salt and fold in as well – you want to keep as much volume as possible. Divide the dough into three batches and color two of those with food color – one a bit more than the other. Pour the batter into the prepared baking tins and bake for 30-35 minutes or until a skewer inserted into the center of the cakes comes out clean. Take out of the oven and let cool down completely on a wire rack.
- As soon as the pudding has cooled enough and the cakes are cooled, you can finish the buttercream. Add the softened butter and confectioners’ sugar to a large bowl and mix on high speed until light and fluffy. If you want to use some liquor to flavor the buttercream, add it now and mix in. Add the cooled pudding gradually with a spoon while mixing constantly until you get a nice and smooth buttercream. Take about 1/3 of the buttercream and divide between two small bowls. Color with some food color – one batch a bit more than the other (like you did with the cake layers) and set aside. Wash the strawberries and raspberries and let drain. Remove the green parts from the strawberries and cut into not too small dices. Cut the raspberries in half. Set all aside.
- To assemble the cake start with the darkest cake layer and place it on a serving plate. Spread the darker buttercream on top and sprinkle with the raspberries. Place the second colored cake layer on top, spread the second batch colored buttercream on that layer and sprinkle with the diced strawberries. Finish the cake with the last cake layer and crumb coat the whole cake with the remaining buttercream. Place in the fridge for about 20 minutes. Then the cake is cooled, spread the remaining buttercream all over the cake – try to get a nice smooth surface. Keep some of the buttercream for the decoration. I colored some of the remaining buttercream and used it to create something like a marble effect on the sides of the cake. Decorate the top (and sides) of the cake with buttercream, strawberries, raspberries, sprinkles and freeze-dried strawberries (optional). Store in the fridge.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12