Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 cup milk
- 2 cups fresh raspberries
- 1/4 cup raspberry jam
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup sliced almonds, toasted
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Pastry bag
- Large star tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
5. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
7. Once the cake is cooled, slice it in half horizontally.
8. Spread the raspberry jam on the bottom half of the cake and arrange the raspberries on top.
9. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Transfer the whipped cream to a pastry bag fitted with a large star tip and pipe it around the edge of the cake.
11. Place the top half of the cake on the whipped cream and press down gently.
12. Pipe more whipped cream on top of the cake and sprinkle with toasted sliced almonds.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
350°F
Serving size:
Serves 8-10
Nutritional information:
Calories per serving: 390
Fat: 21g
Carbohydrates: 47g
Protein: 6g
Substitutions for ingredients:
- You can use any other type of berry instead of raspberries.
- You can use store-bought whipped cream instead of making your own.
Variations:
- You can add a layer of pastry cream between the cake and the raspberries.
- You can use a different type of jam instead of raspberry jam.
Tips and tricks:
- Make sure the cake is completely cooled before slicing it in half.
- Toast the sliced almonds in a dry skillet over medium heat until golden brown.
- Use a serrated knife to slice the cake in half.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand or plate and garnish with fresh raspberries.
Garnishes:
Fresh raspberries, mint leaves
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad, green salad
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the whipped cream is too runny, try whipping it for a few more minutes.
Food safety advice:
Make sure to wash the raspberries thoroughly before using them.
Food history:
The Fraisier cake is a classic French dessert that originated in the late 19th century.
Flavor profiles:
Sweet, nutty, fruity
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with tea or coffee.
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Region: French