This cake consists of two airy biscuits flavored with vanilla, delicate butter cream and raspberry jam are used as an interlayer - a heavenly delight.
It is necessary
- - butter - 175 g;
- - icing sugar - 175 g;
- - 3 eggs;
- - flour - 175 g;
- - baking powder - half a teaspoon;
- - 2 tablespoons of fat milk;
- - a teaspoon of vanilla extract.
- For the cream:
- - butter - 75 g;
- - icing sugar - 150 g;
- - fat milk - 1 spoon;
- - bulk extract - a teaspoon.
- For the raspberry layer:
- - raspberry jam or thick raspberry jam.
- For decoration:
- - icing sugar and fresh berries.
Instructions
Step 1
Preheat the oven to 180 degrees. In a large bowl, beat the softened butter and powdered sugar to form an airy cream. In a separate bowl, lightly beat the eggs, add them in portions to the cream, continuing to beat.
Step 2
Sift the flour in parts into the cream, gently stirring the dough with a wooden spoon. Pour in milk and vanilla extract, mix the dough well until smooth.
Step 3
We place two silicone molds with a diameter of about 18 centimeters on a large baking sheet. Carefully distribute the dough over the silicone molds, level the surface with a knife. We bake the cakes on the middle shelf of the oven for 20-25 minutes - the cakes should rise well and spring under the fingers. Leave the cakes in the molds for 10 minutes, then gently turn them over onto the wire rack to cool completely.
Step 4
For the buttercream, beat the butter with powdered sugar, milk and vanilla extract. The cream should be light and airy.
Step 5
Lubricate one cake evenly with airy butter cream, and the second with raspberry jam or jam. We connect the cakes with fillings. We shift the pastries to a beautiful dish, sprinkle with powdered sugar, add any fresh berries. A gorgeous dessert is ready!
