Raspberry Panna Cotta Cake

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (235ml) whole milk
• 1 cup (240g) heavy cream
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup (120g) fresh raspberries
• Caramelized sugar for topping

Instructions

Make the Cake

1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large mixing bowl, using an electric mixer, beat the butter until creamy. Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.
4. Beat in the egg yolks one at a time, then stir in the vanilla extract.

Make the Panna Cotta

1. In a medium saucepan, combine the heavy cream, granulated sugar, and 1/2 cup (120g) of fresh raspberries. Bring to a boil over high heat, stirring occasionally.
2. Reduce the heat to medium-low and simmer for 5 minutes, or until the mixture has thickened slightly and reduced by half.
3. Strain the mixture through a fine-mesh sieve into a clean bowl. Whisk in the egg yolks and vanilla extract.

Assemble the Cake

1. Pour the panna cotta mixture over the cooled cake layer.
2. Top with fresh raspberries and drizzle with caramelized sugar.

Caramelized Sugar

1. Combine 1 cup (200g) granulated sugar, 1/4 cup (60g) water, and a pinch of salt in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture turns a deep amber color.
2. Remove from heat and let cool slightly before using.

Notes

• The panna cotta can be made ahead and refrigerated for up to 24 hours.
• The caramelized sugar should be used immediately after making.
• This cake is best served chilled, but not frozen.