Scrumptious white-ish cake, glorious raspberries, delicious icing…happy birthday to me! This was one of two cakes that I made for myself (and shared!) Loved it. My mom, Marco, and Andy agree. Others wouldn’t try it because well, I made a ridiculous ice cream cake that called to them instead and I guess hard to have both (although I did!) There is not much more to say about this – save to tell you to make it! It is a sturdy cake and easy to handle and the filling simple. The buttercream is a bit more work, but worth it. Andy, who used to be a chocolate lover declared that he no longer likes chocolate cake. BTW, I froze half of the cake and it defrosted perfectly. Enjoy –
Rob tells me it’s not great when I just send you to another webpage…but I’m going to do it today. The instructions are as easy to follow as my own and I can move on to the other cake I made for my birthday! I did not use their icing…I found a great icing from Alice Medrich which I will also share soon. And lower on this page will be the raspberry filling.
Click here for the link — Lelite’s culinary.
1 1/2 cups raspberries, fresh or thawed frozen
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
In a saucepan, combine the raspberries and sugar. In a small bowl combine lemon juice and cornstarch.
Pour into raspberries. Bring to a boil over medium heat stirring constantly, until thickened.
Let cool before use.