EASTER EGG CAKE !!
- Yield: 12 to 16 servings
- 1cup sugar
- 125grams of butter
- 2-- eggs
- 2teaspoons vanilla extract
- 1 1/2cups flour
- 1 3/4teaspoons baking powder
- 1/2cup milk
- 2-- pint containers of fresh raspberries (or frozen fresh)
- 1 3/4cups water, divided
- 1 1/2cups granulated sugar
- 2tablespoons fresh lemon juice
- 1teaspoon vanilla extract
- 6tablespoons cornstarch
- 9ounces 9 ounces package Dark Chocolate chips
- 1cup Heavy cream
Preparation: 20 minutes / s | Cooking time:30 minutes / s
1. Preheat oven to 350 ° F (moderate). Grease and flour a Egg Pan Cake.
2. In a medium bowl, mix the sugar and butter until a smooth cream. Incorporate , eggs in and then the vanilla.
3. Mix the flour and baking powder, add to creamed mixture and mix well.
Finally, add the milk until mixture is smooth.
Place on prepared pan.
4. Bake 30 to 40 minutes. If making muffins, bake 20 to 25 minutes.
Remove from heat and set aside to cool completely.
In a small bowl, place 1/2 cup of fresh raspberries and set aside (if using frozen berries, skip this step).
In a large saucepan, place the remaining raspberries along with 1 1/4 cup of water, sugar and lemon juice. Bring it to a boil and allow to cook, stirring the berries occasionally. They'll eventually break down in about 10-15 minutes. Remove from heat and strain the berry mixture through a fine mesh strainer to remove the seeds. Place the mixture back into the saucepan over medium low heat.
In a small bowl, prepare a slurry by combining the remaining 1/2 cup of water and the vanilla with the cornstarch. Pour this slurry into the saucepan with the strained raspberry mixture. Mix well over medium low heat until it starts to thicken. Remove from heat and set aside to cool completely.
Place in cake layers, bottom side up; spread with raspberry mixture, leaving a 1-inch border.
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.