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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. ---Cake---. | 2. Preheat oven to 350F, grease a 10" springform pan and line the bottom with parchment paper. | 3. In a medium bowl, whisk together flour, cornstarch, nutmeg, baking powder, baking soda and salt. | 4. In a large bowl, cream together butter and vanilla sugar until fluffy. | 5. Add egg yolks, honey and vanilla, beating well. | 6. In a cup or small bowl, stir together buttermilk and yogurt until smooth. | 7. Beginning and ending with the dry ingredients, alternate additions of flour and buttermilk mixtures, beating well after each one. | 8. With clean beaters, whip egg whites until soft peaks, fold into the batter. | 9. Pour into the prepared pan. | 10. Bake on the lowest rack of the oven, covering with foil halfway through, 55-60 minutes, until it tests done. | 11. Cool in the pan 1 hour, then refrigerate a minimum of 1 hour before unmoulding. | 12. ---Vanilla-Raspberry Filling---. | 13. Dissolve the sugar and salt in the boiling water. Cool to room temperature. | 14. Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy. | 15. Increase the speed and beat 3-4 minutes longer. | 16. Beat in the vanilla followed by the icing sugar. | 17. Add the butter and shortening a few tablespoons at a time, beating well after each addition, then beat in the puree and lemon juice. | 18. Chill 30 minutes before use. | 19. ---Very Vanilla Buttercream Frosting---. | 20. Dissolve the sugar and salt in the boiling water. Cool to room temperature. | 21. Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy. | 22. Increase the speed and beat 3-4 minutes longer. | 23. Beat in the vanilla followed by the icing sugar. | 24. Add the butter and shortening a few tablespoons at a time, beating well after each addition. Continue beating until mixture is thick, creamy and fluffy. | 25. Chill 30 minutes before use. | 26. ---Ganache---. | 27. In a heavy-bottomed saucepan over low heat, melt together chocolate, cream and shortening until smooth. | 28. Remove from heat and allow to cool 10 minutes. Gently re-warm if necessary for even spreading. | 29. ---Assembly---. | 30. Level the top of the well-chilled cake and slice horizontally into three even layers. | 31. Place bottom layer on a cake round. | 32. With an offset spatula or palette knife, spread ½ of the Vanilla-Raspberry Filling in an even layer over the bottom round and top with the second layer. | 33. Spread second layer with remaining ½ of the filling and place the final layer on top. | 34. Using some of the remaining frosting, apply a thin “crumb coat” over the entire outside of the cake. | 35. Refrigerate 1 hour. | 36. Finish covering the top and sides of cake with the remaining frosting, making it as smooth as possible. | 37. Freeze 30 minutes. | 38. Pour ganache gently onto the centre of the top of the cake and spread to form “drips” or a “shadow” effect down the sides. | 39. Allow cake to set at room temperature, then keep in the refrigerator until serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	3	cups		1734.84	379.8162	28.203000000000003	6.7308
rice flour	1/4	cup		1734.84	379.8162	28.203000000000003	6.7308
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
butter	3/4	cup	cultured unsalted	1026.0	47.141999999999996	32.058	86.4
vanilla sugar	1 1/2	cups		-	-	-	-
egg	4		separated	286.0	1.44	25.12	19.02
egg yolk	1			54.74	0.6103	2.6962	4.5118
honey	1	tablespoon		-	-	-	-
vanilla	1	tablespoon		37.44	1.6445	0.0078	0.0078
buttermilk	1 1/4	cups		-	-	-	-
nonfat plain yogurt	3	tablespoons		-	-	-	-
superfine sugar	1/3	cup		258.0	66.6533	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
water	1/2	cup	boiling	0.0	0.0	0.0	0.0
meringue powder	1/4	cup		-	-	-	-
vanilla	1	tablespoon		37.44	1.6445	0.0078	0.0078
icing sugar	4	cups	sifted	-	-	-	-
shortening	2	cups	softened	113.152	0.0	0.0	12.8
raspberry puree	2	tablespoons	seedless	-	-	-	-
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
vanilla sugar	1/3	cup		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
water	1/2	cup	boiling	0.0	0.0	0.0	0.0
meringue powder	1/3	cup		-	-	-	-
vanilla	1	tablespoon		37.44	1.6445	0.0078	0.0078
icing sugar	4	cups	sifted	-	-	-	-
butter	1	cup	cultured unsalted softened	1026.0	47.141999999999996	32.058	86.4
shortening	1	cup	softened	113.152	0.0	0.0	12.8
chocolate	8	ounces	bittersweet chopped	1356.264	104.1012	17.6677	96.6848
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
shortening	1	tablespoon		113.152	0.0	0.0	12.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.