Brown Butter Raspberry Cake (Makes 3 x 6-inch layers)
- 300 g unsalted butter, at room temperature
- 195 g granulated sugar
- 225 g eggs, lightly beaten
- 100 g brown butter, warm
- 6 g vanilla paste
- 2 tablespoons vanilla extract
- 337 g all-purpose flour
- 3 teaspoons baking powder
- 1 g salt
- 3 cups of fresh raspberries
Peach and Vanilla Compote
- 535 g ripe peaches, blanched, skinned, and diced into 1/2 inch
- 53 g light brown sugar
- 4 g vanilla paste
- 1/2 lemon, juiced
- 100 g egg whites
- 150 g granulated sugar
- 340 g unsalted butter, cut into 1/2 inch dice, at room temperature
- 2 g vanilla paste
- Red and white currants
- Fresh peaches
- Fresh raspberries
make the cake
- Preheat the oven to 350 degrees Fahrenheit. Spray nonstick spray on three 6-inch cake rings, then line with parchment paper and spray again. Remove from the equation.
- Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment until pale and fluffy. Add the eggs in small increments, beating after each addition until well combined. Scrape down the sides and bottom of the basin as you add the brown butter, vanilla paste, and vanilla essence to the mixture. Repeat for a total of 2 minutes.
- Sift the dry ingredients into the bowl and stir on low until just combined. Fold in the raspberries by hand (note: I crushed the raspberries into the cakes and expected them to sink into the batter while baking, but they didn’t! So, unlike my layers, fold them into the batter so they’re uniformly dispersed in the cake.) Divide evenly among the three cake rings and bake for 30 to 35 minutes, or until a spear inserted in the center comes out clean.
- Remove the cakes from the oven and cool for 10 minutes on a wire rack before inverting and cooling fully.
For the peach compote
- In a saucepan over medium low heat, combine all of the ingredients and simmer until the peaches have dissolved and the mixture is thick, about 20 minutes. Remove the pan from the heat and set it aside to cool fully. Keep the container sealed.
For the buttercream
- In the bowl of a stand mixer positioned over a bain-marie, beat together the egg whites and sugar until the mixture reaches 60 degrees Celsius or is no longer grainy when brushed between your fingers. Transfer to a stand mixer and whisk for 6 minutes, or until glossy peaks form.
- Whip in a few pieces of butter at a time until the buttercream is smooth and creamy. Whip for 20 seconds to incorporate the vanilla paste. Half of the buttercream should be transferred to a piping bag fitted with a medium circular tip, and the remainder should be kept in the bowl for masking the cake.
To assemble the cake
- Trim the tops of each cake layer to make them equal and flat. Place one round of cake on a cake turntable and pipe a buttercream border around the perimeter. This will serve as a border, preventing the compote from squishing out the sides as you assemble the cake. One-third of the compote should be spread inside the buttercream ring and smoothed out evenly. Repeat the process with the second round of cake on top.
- Refrigerate the cake for 20 minutes or until the buttercream is stiff. Remove the cake from the fridge and use the remaining buttercream to cover it (you will not use all of it). Refrigerate the cake for another 20 minutes, or until the buttercream is stiff.
- Remove the cake from the refrigerator and top with the remaining buttercream and fruit.
Source: Hint Of Vanilla BlogDon’t miss interesting posts on Onnewslive