Saturday, July 10, 2010

Raspberry cream cake

Yikes, where have I been? Well, I moved, meaning that all of my stuff is packed. I put it in storage, so I'm not sure when I'll see all my favourite kitchen tools again. Sniff, sniff. Right now I'm in Toronto for the month, working. I am staying in a lovely condo downtown, and, while the kitchen is nice, no normal person has as much kitchen gear as I do. That said, I may still try to throw a few things together while I'm here. I made this cake in the week between my move and coming here. I was staying part of the time at my mother's, and part of the time at a friend's place. I made this at my mother's for my family, as we all love raspberries and cream. 
I used to get a raspberry cream cake for my birthday every year from a local bakery in my family's small town. One year, though, we were really disappointed. The cake was tough and the cream tasted fake. We (I) complained to the bakery, but they said there was nothing wrong with it. Needless to say, we never got another one. I had forgotten about it, but decided to try my hand at it, as it really is quite a simple cake. The bakery cake was different from this one in that it had a layer of cooked raspberries separate from the cream, but I didn't want to cook the lovely fresh raspberries I had picked up at the market. 
I made an angel food cake using this recipe, minus the ginger. It shrank a bit in the last few minutes of baking, but was moist and fluffy and sweet, and, really, what else do you want from an angel food cake? I cut the top inch off and made a tunnel. After eating the cake scraps, I filled the tunnel with a mixture of mashed raspberries and sweetened whipped cream. I put the top back on and iced it with more whipped cream. It was light, yet very creamy, sweet and tart all at the same time. These pictures are all of different slices of the cake, which was just an excuse to eat more of it!

This cake must be chilled, and the filling needs a few hours to set for the neatest slices. It keeps for about 2 days, but after that the filling started to weep a bit. Not that that stopped us from eating it. 


Laurie {Simply Scratch} said...

Mary! I've missed you!! Your post looks delicious!! The angel food cake with the raspberries is a beautiful contrast! :)

Unknown said...

WELCOME BACK, this looks so so tasty. Lovely pictures

Valerie Gamine said...

Mary, I wish I could just throw together something like this without the hassle of moving! Wow. Gorgeous cake.
Welcome back to the wonderful world of baking. :D

tasteofbeirut said...

Thanks so much! I have now a great idea for a cake for my cousin's wife this saturday! Hope I can find some raspberries!