Name: Raspberry Buttercream Layer Cake
Yield: Makes one 3-layer 9-inch round cake
Ingredients: ½ cup sweet wine, such as Beaumes-de-Venise, or 3 additional tablespoons raspberry brandy, kirsch, or raspberry coulis, for flavoring the syrup; 3 tablespoons clear raspberry brandy (eau de vie de framboise), kirsch, or raspberry coulis, for flavoring the buttercream; 4 cups plain buttercream; 1 round sponge cake, such as a genoise; 1 cup slivered almonds; 1½ cups simple syrup; Fresh raspberries for decorating

Preparation info

Makes one 3-layer
9 round

Difficulty
Medium

Appears in

Baking

By James Peterson

Published 2009

About

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 ½ inch in diameter larger than the cak