Name: Raspberry Cake
Yield: 2 cakes, 10 inches (25 cm) in diameter
Ingredients: ½ cup (120 ml) Plain Cake Syrup; Raspberry Cream; 2 Short Dough Cake Bottoms, 10 inches (25 cm) in diameter; 4 ounces (115 g) raspberry jam; 2 Chiffon Sponge Cake I, 10 inches (25 cm) in diameter; Raspberries; powdered sugar; Shaved dark chocolate; 5 ounces (140 g) sliced almonds, toasted and lightly crushed; 8 ounces (225 g) marzipan, untinted; 2 pints (960 ml) raspberries; 8 ounces (225 g) Vanilla Buttercream (Swiss Method)

Preparation info

2
cakes, 10 inches in diameter

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

I use this gorgeous cake primarily as a buffet item, as the flower design of the marzipan looks so impressive presented whole. To serve Raspberry Cake as a plated dessert, use the presentation suggested for Lemon Chiffon Cake. Raspberry Cake tastes good with a number of fruit sauces; raspberry and lemon sauces together are an especially nice combination.

You will find several other cakes in this text that start with a thin short dough or meringue layer on the bottom; this is a tradi