2014 Birthday Cake

Raspberry Cheesecake Cake

Raspberry Cheesecake Cake

This year’s cake was a blast to make!

It involved several steps because of all the different components.   It contained an entire cheesecake layer, fresh raspberry cream cheese frosting, and two raspberry-infused cake layers.  The raspberry flavor was all natural, of course and made with fresh raspberries, freshly squeezed lemon juice and a couple  of tablespoons of confectioner’s sugar.

I heard about this cake from my fellow food bloggers a while back and saw images of a cake, called “cheesecake cake”.  When I read what it contained, I knew this just had to be delicious.  I decided that this cake, whether I had lost my 12 winter pounds or not, would be this year’s birthday cake.

I searched for a really good recipe containing as many natural ingredients as possible, found a few, then pinned it down to two; one recipe for the cheesecake and frosting, and another for the cake.  I began to get ideas on how I would tweak it to make it even tastier.

This is the result.

Raspberry Cheesecake Cake

The process in visuals…

Cheesecake Layer

Cheesecake layer prior to baking.

Cheesecake Layer

Cheesecake layer must have a water bath to prevent cracks.

Cheesecake Layer

The cheesecake layer done!

Raspberry Cheesecake Cake

Removing the raspberry seeds…

Raspberry Puree

The luscious raspberry puree.

Raspberry Cream Cheese Frosting

The raspberry cream-cheese frosting.

Raspberry Cheesecake Cake

The completed cake! 

Raspberry Cheesecake Cake

So rich, creamy and fruity with each mouthful melting on the tongue.

A taste of tart, fresh raspberry in every bite!

Raspberry Cheesecake Cake

Here’s the recipe.

Raspberry Cheesecake Cake

Raspberry Puree

Ingredients
3 containers of fresh raspberries
juice from ½ lemon
2 T powdered sugar

Process:  rinse and drain raspberries well; add lemon juice and sugar then stir to combine; let sit for 30 minutes to macerate then process in a food processor; pour the puree through a strainer to remove seeds.  This should make at least 1 to 1 ½ cups of raspberry puree.

Cheesecake Layer

Ingredients
2-8 oz. packages of softened cream cheese
2/3 C organic sugar
2 cage-free or organic eggs
pinch of salt
1/3 C sour cream
1/3 C organic whipping cream
1 t organic vanilla

Process:  mix cream cheese until fluffy for about 2 minutes; add sugar and salt and mix well; add eggs one at a time and combine well; add sour cream, whipping cream and vanilla and continue to mix well; add to prepared spring-form pan wrapped in aluminum foil for water bath; add pan to a large roasting pan then add boiled water to reach about an inch up from the sides and bake for 45 minutes at 325 F degrees.  This layer must be well chilled before removal from pan and added to cake layers.

Raspberry Cream Cheese Frosting

Ingredients
8 oz. cream cheese, softened
1 stick of butter, softened
2 T organic whipping cream
2 C confectioner’s sugar
1/4 C raspberry puree

Process:  cream the butter and cream cheese together until fluffy; add puree, whipping cream and vanilla and mix well; add sugar and beat well (more or less sugar can be added to create a desiredconsistency).

Raspberry Cake

Ingredients
1 1/2 sticks butter, softened
1 1/2 C organic sugar
5 egg whites, 1 whole egg
1 t vanilla
2 1/4 C organic flour
4 t baking powder
1/4 t salt
1/3 C organic milk
3/4 C raspberry puree (recipe above)

Process:  cream butter and sugar until light and fluffy; add eggs and vanilla and mix well; in a small bowl combine raspberry puree and milk; combine flour, baking powder and salt in another bowl; add the flour in 3 batches alternating with the milk mixture and mix to combine careful not to over work the flour; pour batter into 2 8” prepared pans and bake at 350 F degrees for about 25-30 minutes.  Tip:  for easier cake assembly, chill these layers well.

Assembling the Cake

Place one cooled raspberry cake layer on a cake board or plate; add the carefully removed, chilled cheesecake layer on top (some cake trimming may be necessary using a sharp, serrated knife); add the second cake layer on top then frost.

This cake is best served chilled and must be kept refrigerated.

 

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2 Comments on “2014 Birthday Cake”

  1. pam says:

    Donna I can almost taste that cake do you ship?


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