My family loves raspberry cream cake, and we used to get delicious ones at a local bakery. The last one we got was overpriced and underwhelming, so we've sworn off them and I occasionally remember to make one, usually when local raspberries are in season. I used to want to recreate that bakery cake, but I always end up making something completely different. That's okay, because I can still remember the other cake fondly while I'm gorging on raspberries, cake and cream. This one was exactly like the fraisier I made for the July Daring Bakers' challenge. Okay, not exactly. I used raspberries, skipped the almond paste and soaking syrup, and added lots of lemon zest to the cake batter. The verdict? Delicious.
Here's the link to that recipe because I'm far too lazy to type it up.
Update: I am still not home! I'm enjoying my last week in Ecuador, and thinking of all the things I'll miss and making plans to return. I know my last post said I was on my way, but that was a mix-up on my part. I had lots of auto posts scheduled but the death of my computer while I was here buggered that up a bit. Anyway, enjoy some cake and I'll see you in a week or so!