Ingredients with Measurements:
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh raspberries, washed and dried
For the White Chocolate Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup white chocolate chips, melted and cooled
- 2 cups powdered sugar
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Piping bag (optional)
Step-by-step instructions:
For the Cake:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
7. Gently fold in the raspberries.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the White Chocolate Cream Cheese Frosting:
1. In a large bowl, beat the cream cheese and butter together until smooth.
2. Add the melted white chocolate and vanilla extract and mix until well combined.
3. Gradually add the powdered sugar and beat until the frosting is smooth and creamy.
Assembly:
1. Once the cake has cooled completely, spread a layer of the frosting on top of the cake.
2. Place the second cake layer on top and spread another layer of frosting.
3. Repeat until all the cake layers are used up.
4. Use a piping bag to pipe any remaining frosting onto the top of the cake.
5. Garnish with fresh raspberries and serve.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one 9-inch cake, which serves 8-10 people.
Nutritional information:
Calories per serving: 450
Fat: 23g
Carbohydrates: 58g
Protein: 6g
Sodium: 300mg
Sugar: 41g
Substitutions for ingredients:
- Buckwheat flour can be substituted with whole wheat flour or gluten-free flour.
- Buttermilk can be substituted with plain yogurt or milk mixed with lemon juice or vinegar.
- Fresh raspberries can be substituted with frozen raspberries.
Variations:
- Use blueberries or strawberries instead of raspberries.
- Add lemon zest to the cake batter for a citrusy twist.
- Use dark chocolate instead of white chocolate for the frosting.
Tips and tricks:
- Make sure the butter and cream cheese are softened before using them in the recipe.
- Don't overmix the cake batter as it can result in a tough cake.
- Let the cake cool completely before frosting it.
- To make the frosting easier to spread, let it sit at room temperature for a few minutes.
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, or white chocolate shavings.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the frosting is too thick, add a tablespoon of milk to thin it out.
- If the frosting is too thin, add more powdered sugar until it reaches the desired consistency.
Food safety advice:
Make sure to wash the raspberries thoroughly before using them in the recipe.
Food history:
Buckwheat is a gluten-free grain that has been used in cooking for centuries. It is commonly used in pancakes, noodles, and cakes.
Flavor profiles:
The cake has a nutty flavor from the buckwheat flour and a sweet-tart flavor from the raspberries. The white chocolate cream cheese frosting is rich and creamy.
Serving suggestions:
Serve the cake as a dessert or for a special occasion.
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