First of all, I wish to apologize for this photo...I had photos of the outside and the inside and when my computer crashed a few weeks ago, it took the photos with it. Sigh. So all I could rescue was one photo from a birthday photo of it on my blog and cropping out the extra stuff didn't really help it all that much. That said, at least you can sorta kinda maybe see what it looked like...the part to remember is that it tasted so wonderfully delicious...I wish I had a piece right now.
The 86th recipe I made from The Modern Baker by Nick Malgieri, was the one for Raspberry Cream Cake, on page 244. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us. It's a great book, full of recipes you will want to use over and over again.)
The ingredient list for the Classic Genoise Cake (on pages 240-241): eggs, vanilla, salt, sugar, flour, and cornstarch. The ingredients for the icing: raspberries, egg whites, sugar, butter, and raspberry liqueur. The ingredients for the moistening syrup: water, sugar, and raspberry liqueur. The ingredients for filling and finishing: raspberry preserves, almonds, and fresh raspberries.
As you can see from the ingredient list, this cake takes a bit of work in assembling it all but each step is very easy and not as time consuming as you would think. I needed a special cake for my birthday this year, so this is the one I chose as I love raspberries.
I made half a recipe (just one 9" layer) as I figured it was all rich and decadent enough with just one layer, not the whole recipe with two layers. I sliced the cake in half so that it had two layers in the end and I could fill it with the preserves.
The recipe is just wonderful, the raspberry combination sweet and perfumed with those fresh raspberries, and it is so pretty...it was delicious and the perfect birthday cake (might need to make this again next year).
Renee has this one posted already with wonderful process photos, check here. If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting, with the blogroll here.
