This cake looks very fancy. It’s a bit of extra work, but it’s definitely a show-stopper. Four layers of cake are separated by layers of whipped cream with strawberries or raspberry custard. At once rich and cakey and light and fruity, this cake has a lot going on! I would recommend making it the day before serving to be sure it has plenty of time to chill before serving.
What you need:
For the custard:
- 12 oz. package frozen raspberries
- 1/2 c. sugar
- 4 t. sugar
- 4 t. flour
- 1 envelope unflavored gelatin
- 1/4 t. salt
- 2 egg yolks
- 1 c. milk
- 1/2 c. heavy whipping cream
For the cake:
- 1 3/4 c. flour
- 3/4 c. milk
- 3/4 c. (1 1/2 sticks) margarine
- 1 T. baking powder
- 3/4 t. salt
- 1/2 t. baking soda (store-bought or homemade)
- 4 eggs
- 1 1/2 c. sugar
- 1 T. vanilla (store-bought or homemade)
- 3 1/2 c. heavy whipping cream
- 2 t. sugar
- 1 t. vanilla (store-bought or homemade)
- 2 pints strawberries (6 reserved whole for topping, remaining berries cored and halved)
- small bowl and colander that fits over it
- 2 qt. saucepan and spoon
- medium bowl and fork
- stand mixer with whisk and paddle attachments
- measuring cups and spoons
- 2 9″ round cake pans
- cutting board and knife
Time: Custard: 20 minutes prep + 50 minutes chilling. Cake: 10 minutes prep + 25 minutes baking + 1 hour cooling time. Assembly: 15 minutes.
Serves: This is a tall cake with lots of layers, so slices should be cut on the thinner side. Serves 16-20.
Multiplying the recipe: I would make each cake separately.
Raspberry-Strawberry Cream Cake:
For the custard: Place the raspberries in the saucepan and add 1/2 c. sugar. Place over medium heat and allow to simmer until the berries release juice and are completely thawed, 5 minutes. Scoop the mixture into a colander set over a bowl and set aside to allow the berries to drain.
In the same saucepan, mix the 4 t. sugar, 4 t. flour, gelatin, and 1/4 t. salt. Set aside.
In a medium bowl, beat with a fork the egg yolks, 1 c. milk, and 1/2 c. drained syrup from raspberries. Once combined, stir into the saucepan and cook on medium-low heat for about 15 minutes, stirring constantly. The gelatin will dissolve and the mixture will coat the spoon. Be careful to avoid boiling the mixture, as this will cause the eggs to curdle.
Remove from the heat and mix in the raspberries. Refrigerate about 30 minutes, until the custard mounds when stirred with a spoon.
Using a stand mixer with a whisk attachment, beat 1/2 c. heavy whipping cream until stiff peaks form. Using a rubber spatula, fold the whipped cream into the custard base, and then return to the refrigerator for about 20 minutes. The custard should be thick enough to spread over cake.
For the cake: While the custard is chilling, preheat the oven to 375F and grease and flour two 9″ round cake pans.
In the bowl of a stand mixer with a paddle attachment, place all the cake ingredients. With the mixer on low speed, mix the ingredients just until moistened. Scrape the bowl with a rubber spatula and then beat on high speed for 3 minutes.
Pour the cake batter into the prepared pans and bake for 25 minutes, or until a toothpick comes out clean when inserted in the middle of the cake. Allow the cakes to cool in the pans for 10 minutes before turning out onto a cooling rack. Cool completely. Before assembly, use a long serrated knife to slice each layer horizontally in half, so that you have four equal layers.
To assemble the cake: Place the remaining 3 1/2 c. heavy whipping cream in the bowl of the stand mixer with a whisk attachment. Add the sugar and vanilla and beat until stiff peaks form.
On a cake plate, place 1 layer of cake. Top with 1 c. whipped cream and spread evenly. Top with half of the strawberry halves. Add a second layer of cake and spread with all of the raspberry custard. Add the third layer of cake, spread with 1 c. whipped cream and the remaining strawberry halves. Add the final layer of cake.
Frost the top and sides of the cake with the remaining whipped cream. If there is extra whipped cream, you can place the extra in a piping bag with a large star tip and use it to decorate the cake. Place the whole strawberries on top of the cake. Cover and refrigerate until serving time.