Celebrating an anniversary of marriage, or whatever, for that matter, is an absolute perfect time to whip up this decadent Gluten Free Vanilla Bean Cake with raspberry filling and Italian Meringue Buttercream. The flavors of all three combined together just melt in your mouth! You should give it a try. Share your creations in the comments below.
THE INGREDIENTS YOU WILL NEED
1 Pillsbury Gluten Free Classic Yellow Premium Cake Mix (DO NOT follow cake box directions)
1 stick unsalted butter, room temperature
1 cup milk
4 large egg whites
2 pints fresh or frozen raspberries
1-3/4 cups water, divided
1-1/2 cups sugar
2 Tablespoons lemon juice
1 teaspoon vanilla extract
6 Tablespoons cornstarch
ITALIAN MERINGUE BUTTERCREAM
1-3/4 cups sugar
1/2 cup water
6 egg whites, slightly warmed
pinch of cream of tarter
1-1/2 cups (3 sticks) butter, room temperature (cut into cubes)
seeds of one vanilla bean ***
Preheat oven to 350°. Coat two 6" round cake pans with butter and then place parchment paper in the bottom of the pans. In a mixing bowl, cream the cake mix, butter, and milk together. In a separate bowl, beat the egg whites until soft peaks form. Gently fold egg whites into the cake batter. Evenly divide the batter into the cake pans. Bake until done (about 22-25 minutes). The cake is done when the cake springs back when lightly touched. Cool in the pan for 10 minutes and then cool completely on a rack.
Make the raspberry filling while the cake is baking. In a saucepan, add raspberries, sugar, 1-1/4 cups water, and lemon juice. Bring the mixture to a boil and cook for 10-15 minutes. Remove from the heat and strain berry mixture, removing all the seeds. Place the raspberry mixture back on the stove on medium high heat. In a small bowl mix together the vanilla, 1/2 cup water, and cornstarch. Pour this mixture into the raspberry sauce. Let it thicken up. Take it off of the stove and let it cool completely. *To save time, this sauce can be made a couple of days in advance and stored in the refrigerator.
For the frosting, combine 1-1/2 cups sugar and water in a pan. Bring the mixture to a boil and then simmer until a candy thermometer reaches 238°, about 8 minutes. Beat the egg whites and the cream of tarter on high speed until stiff peaks form. Add the remaining 1/4 cup of sugar to the egg white mixture and mix until incorporated. While the mixer is running, pour the syrup in a thin steady stream into the egg whites. Beat the mixture for 7 minutes. Once it is glossy and no longer steaming hot, add in the butter and vanilla bean. Beat the frosting until it is frosting consistency (about 5 minutes). You will notice three stages that this frosting goes through once the butter has been added. It will first look like a thin consistency icing, then it will turn into a curdled and separated mess, and then it will turn into a thick and smooth frosting. Just keep beating it until it reaches the last stage.
To decorate the cake, use a cake turn table. Place a dab of frosting on a 7" cake board and then place your first layer of cake on the board. Make a icing dam to keep the raspberry filling from spilling out. Fill the cake with the filling. Place the second layer on top of the cake. Cover the cake with a thin layer of frosting, also known as the crumb coat. Place the cake in the refrigerator for 20 minutes to set up. Layer on a liberal amount of frosting on the cake and smooth it out somewhat with your spatula. To get the decorative edge, use a decorative comb by making it level with the cake and holding the comb still while you turn the table all the way around. After the edge is decorated, use a spatula to smooth off the top of the cake. Use a #22 star tip to make a shell border around the bottom. You can now place your fondant decorations on your cake. I used a girl and boy kissing as well as L-O-V-E letters made out of fondant. Video tutorials will be available next week.
***Vanilla beans are SO SO SO EXPENSIVE at the store. You get 2 vanilla beans for $10. DO NOT buy vanilla beans at the store, unless, of course, you are in a pinch and need them right away. Buy your vanilla beans in bulk at J.Crow Marketplace where you get 1 oz. (approx. 9 vanilla beans) for $25 which makes each vanilla bean $2.77 each. If you don't want to buy vanilla beans, you can just substitute for vanilla extract. *Some links are affiliates
As always, keep it creative and I will see you in my next video!
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