Vanilla Bean Cake with Raspberry Filling
SERVES: 12 COOK TIME: 45 minutes TOTAL TIME: 1 hour, 15 minutes
12 tablespoon unsalted butter, room temperature
4 large egg whites, room temperature
1 large egg, room temperature
1 cup whole milk, room temperature
2 teaspoon good quality vanilla extract
1 vanilla bean, split lengthwise
3 cup cake flour, sifted
2 cup superfine sugar
1 tablespoon + 1 teaspoon baking powder
3⁄4 teaspoon sea salt
1 cup boiling water
2 teaspoon baking soda
2 tablespoon white vinegar
1 can Solo Raspberry Cake and Pastry Filling
3 tablespoon Chambord liquor
1 cup butter, softened
3 cup confectioners' sugar
1 tablespoon good quality vanilla extract
8 ounce good quality white chocolate bar, chopped, melted and cooled
4 tablespoon heavy whipping cream
1⁄4 teaspoon sea salt
2 1⁄2 cup sweetened, flaked coconut (for topping cake)
Make the raspberry filling by mixing the Solo Raspberry filling with the Chambord raspberry liquor with a whisk until blended and smooth.
Set aside and now prepare your cake. Preheat your oven to 350 degrees F.
Grease and line two 9×2 round cake pans with shortening or baking spray and line the bottom with parchment paper for easy release.
Combine vinegar and milk in a small bowl and let sit for a few minutes, then add in the baking soda and gently stir until mixed.
Scrape vanilla bean seeds from the pod and place into a medium size mixing bowl.
Add the egg whites, the whole egg, 2 teaspoons vanilla extract and a ¼ cup of the milk mixture to the bowl and mix until thin and frothy with a whisk blender attachment.
Pour mixture through a fine mesh strainer removing any clumps from the vanilla bean seeds.
Combine dry ingredients (including sugar) in a mixing bowl and blend on low. Add the butter and remaining ¾ cup milk mixture.
Mix on a low setting until incorporated and then on medium speed for 2-3 minutes.
Now add the rest of the egg mixture, slowly, until all is incorporated. Stop mixer, scrape down the sides and blend until mixture is combined (about a minute).
Add boiling water, making sure to scrape down the sides and bottom to release any clumps and thoroughly combine (about 30-45 seconds).
Mixture should be thin and smooth. Pour evenly into the two cake pans and bake for 30-40 minutes (depending on your oven) in the upper rack of the oven at 350*F.
Toothpick should come out clean and cake will be a nice light golden color on top when done.
Now make your frosting:
Chop up your white chocolate bar into small pieces and place into a microwave safe bowl.
Cook on high for 30-35 seconds and stir. Cook for another 30-40 seconds until melted and smooth.
Set aside to cool. In a large mixing bowl, beat the butter and sugar on low speed for 1-2 minutes or until fluffy.
Add vanilla, sea salt, cooled white chocolate and heavy cream and beat on high for several minutes, making sure you scrap down the bowl periodically.
You may need to add a little more cream or sugar until it gets to your favorite spreading consistency.
Assembling your cake:
Spread bottom cake layer with raspberry mixture and top with second cake layer.
You may have to slice a little off the top of the bottom cake layer, so the top cake layer will lay flat.
Cover in white chocolate frosting and coat top and sides with sweetened coconut.
Garnish with fresh raspberries and serve.
Ghirardelli bars are recommended, do not use chocolate chips or candy melts because the wax coating will affect the frosting texture
Baker’s tip: Frost a “crumb layer” on your cake using just enough frosting for a thin, smooth coat and refrigerate for 45 minutes or so to set. Now you can easily smooth on the rest of your frosting. You can also make this into a 4 layer cake or cupcakes, injecting the filling into the center of the cupcakes. Just adjust the cooking time for the cupcakes to 15-20 minutes, until toothpick comes out cleanly.