Raspberry Sorbet Cake

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk

For the Raspberry Sorbet Filling:

• 1 cup fresh raspberries
• 1 tablespoon granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

For the Whipped Cream Topping:

• 1 cup heavy cream
• 2 tablespoons granulated sugar

Instructions

1. Preheat your oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the butter until creamy. Add the sugar gradually and continue beating until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with the flour mixture. Beat just until combined.
6. Divide the batter evenly among the prepared pans and smooth the tops.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

For the Raspberry Sorbet Filling:

1. In a blender or food processor, puree the raspberries and sugar until smooth.
2. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
3. Whisk in the cornstarch and lemon juice. Refrigerate until chilled.

For the Assembly:

1. Place one cake layer on a serving plate or cake stand.
2. Spread a thick layer of the raspberry sorbet filling over the top of the cake.
3. Repeat this process with the remaining two cake layers, creating a stacked effect.
4. Top the final cake layer with the whipped cream topping (see below).
5. Refrigerate for at least 30 minutes to allow the flavors to meld together.

For the Whipped Cream Topping:

1. In a large mixing bowl, beat the heavy cream until soft peaks form.
2. Gradually add the granulated sugar and continue beating until stiff peaks form.
3. Spread or pipe the whipped cream over the top of the cake.

Notes

This recipe is perfect for anyone who loves raspberries! The raspberry sorbet filling adds a sweet and tangy flavor to the moist and fluffy cake, while the whipped cream topping provides a light and airy finish.