This is my version of Raspberry Cream Cake, I saw the "original" here by the Repressed Pastry Chef.I made mine four layers and brushed the layers of cake with simple syrup, filled it with raspberry pastry cream and frosted it with Vanilla Italian Meringue Buttercream. I tinted some of the frosting pink and put it in the pastry bag to one side and the plain to the other side so as to get the two-toned effect. For the swirls I used Ateco tip 1M and piped reverse shells all around the cake starting on the outside and working my way in. For border I piped dots using Ateco tip 7.Since this cake was done to for someone I couldn't cut into it to show off the layers.Here are the recipes and my notes:
For the cake, I used the recipe for Billy's Vanilla, Vanilla Cupcakes and reduced the sugar to 1 1/2C and the salt to 1/2t.
I baked the cake in 2 8-inch pans for about 20 minutes at 325F, I've done this recipe in 2 9-inch pans and it bakes for about the same time at the same temperature, it also comes out thick enough for you to slice it into 2 or 3 layers depending on how skilled you are with torting cakes.
For the filling:
1 cup whole milk
A pinch of salt
3 tablespoons of cornstarch
1/4 cup sugar
1 large egg
1t vanilla extract
2 tablespoons butter, cut in small cubes
8oz frozen raspberries (I used Dole)
To make pastry cream: Whisk together the egg, cornstarch and sugar till smooth. Heat the milk and the salt in a saucepan and bring to a boil watching closely so that it doesn't overflow. Slowly add the hot milk to the egg mixture whisking constantly, return mixture to saucepan and heat whisking constantly until thick.
Off heat and pass the mixture through a sieve into a clean bowl, allow to cool for 10 minutes then whisk in the vanilla and the butter a little at a time. Press a piece of plastic on the surface of the cream to prevent a skin from forming, place in the fridge. When cold, whisk to loosen then add the raspberries, cover and refrigerate till ready to use.
For the frosting:
5 egg whites
A pinch of cream of tartar
1lb butter, at room temperature
Make italian meringue: Combine sugar and water in a saucepan, place over medium heat and stir just until the sugar is dissolved. Allow to boil without stirring until the syrup registers 238F on a candy/instant read thermometer. Meanwhile, (I like to start the mixer once the sugar is dissolved, I clip the thermometer to the side of the pan so that I can monitor the whites and syrup simultaneously) whisk the whites till foamy then add cream of tartar, continue to whisk till they hold firm peaks.
In a slow steady stream, pour the syrup into the whites. Keep whisking until thick and shiny and bowl is cool to the touch, then add in the butter bit by bit followed by the vanilla. Increase mixer speed and whisk till thick and smooth. Cover and set aside in a cool place until ready to use.