CREAM BUTTER CAKE
Part 1 – butter cream cake
- 250 g Emborg Butter
- 250 g sugar
- 250 g cake flour
- 5 g baking powder
- 3 g salt
- 250 g eggs whole
- 250 g Emborg Whipping Cream
Part 2 – raspberry infused Chantilly
- 300 g Emborg Whipping Cream
- 50 g cream stabiliser
- 30 g icing sugar
- Raspberry essence (as needed)
- Red food color (as needed)
Part 1 - Cream butter cake
In a mixer whip the cold diced butter with the sugar until pale and fluffy.
Mix all the flour, baking powder and salt well in a bowl and have ready.
Mix the eggs together but not fluffy. Whip the cream to soft peaks and keep in the chiller.
Alternately, mix flour mixture and egg mixture into the butter mix. In 3 rounds finishing with the egg mixture. Once this is evenly mixed, fold in the whipped cream gently.
Place this mixture in a buttered lined cake ring or other mould and bake at 175-180C for approx. 15 – 20 minutes. Bake until a skewer inserted in the cake comes out clean. Remove from oven and let cool.
Part 2 - Raspberry infused Chantilly
In a large bowl – mix all the ingredients together gently and then continue whisking on a medium high speed until the cream becomes fluffy and velvety.
Place on top of the cooled butter-cream cake and smooth the top.
Let this mixture settle and garnish as appropriate.