
Raspberry Buttercream Layer Cake

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This recipe shows in detail how to construct a traditional French sponge cake with buttercream icing without a cake stand. The cake is constructed on top of a round of cardboard, which makes it easier to transfer the cake to a serving dish and allows you to hold the cake in one hand while applying frosting with the other. Cut a round of cardboard about 1/2 inch in diameter larger than the cake so there is a rim about 1/4 inch wide around the cake to make room for the icing. This European-style cake with thin layers is only about 3 inches high.
ingredients
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serves: 1
1 cup slivered almonds
4 cups plain buttercream
3 tablespoons clear raspberry brandy (eau de vie de framboise), kirsch, or raspberry coulis, for flavoring the buttercream
1 1/2 cups simple syrup
1/2 cup sweet wine, such as Beaumes-de-Venise, or 3 additional tablespoons raspberry brandy, kirsch, or raspberry coulis, for flavoring the syrup
1 round sponge cake, such as a genoise
fresh raspberries for decorating
Servings Per Recipe: 1
Amount per Serving
Calories: 4233
- Total Fat: 107.2 g
- Saturated Fat: 30.2 g
- Trans Fat: 1.1 g
- Cholesterol: 1333.2 mg
- Sodium: 2052.2 mg
- Total Carbs: 806.9 g
- Dietary Fiber: 42.2 g
- Sugars: 14.6 g
- Protein: 83.4 g
preparation

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