Saturday, February 27, 2016
Cake (It's basically a yellow sponge cake)
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups all purpose flour (sifted)
2 tablespoons corn starch
2 teaspoons baking powder
1/2 teaspoon salt
Seedless raspberry preserves
2 cups heavy cream
1 teaspoon almond extract
16 ounces cream cheese softened
1 cup powdered sugar
Grease well two 8 inch round cake pans. I line mine with parchment as well.
Preheat oven 350.
Cream the butter and sugar until creamy.
Add in egg yokes 1 at a time.
Mix flour, corn starch, salt, and baking powder in a separate bowl.
With mixer on add milk and flour mixture alternately.
Pour in pans and bake for 25-30 minutes.
Cool on rack for 15 minutes.
Remove from pans and complete cooling.
Make frosting by whipping the cream until fluffy and soft peaks form, about 1 minute, and set aside.
Cream the cream cheese and sugar and almond extract until light and fluffy.
Fold the cream and cream cheese mixture together until blended.