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Raspberry Layer Cake with Cream Cheese Frosting

Delicate sponge cake layers filled with creamy sweet cream cheese frosting and raspberry jello made with real fruits. Gorgeous, tall and impressive cake for any occasion.



Ingredients:
Sponge cake:
6 large eggs, at room temperature
1 cup (200gr) sugar, divided
½ teaspoon cream of tartar, optional
1 ½ cups (180gr) plain cake flour
½ teaspoon salt
Simple Syrup:
¾ cup (150gr) sugar
Raspberry Jello Layer:
1 packet (7gr/about 2 teaspoons) gelatin powder (1 packet = 0.25oz)
3 tablespoons (50ml) cold water
10oz 300gr raspberries, fresh or frozen
¾ cup (150gr) sugar
Cream Cheese Frosting:
16oz (500gr) cream cheese, at room temperature
½ cup (110gr) unsalted butter, at room temperature
4 cups powdered sugar
1 tablespoons pure vanilla extract
1 tablespoon freeze-dried raspberry powder*, optional (Note 1)

 Directions:
To make the cake, preheat the oven to 350°F (177°C). Line bottom of 1 9-inch springform pan (at least 3 inches tall) with parchment paper. No need to grease the pan.
Separate egg whites and yolks, making sure not even a little bit of egg yolk gets into the whites. (Tip: It’s easier to separate the egg when they’re cold right out of the fridge.)
In a mixing bowl with whisk attachment, whisk together egg yolks and ½ cup of sugar until pale and tripled in volume, about 5 minutes.
Meanwhile, sift flour and salt.
In another mixing bowl with whisk attachment, beat egg whites at medium low speed until foamy.

next full instruction : www.sweetandsavorybyshinee.com
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