Sunday, October 25, 2009

Birthday Cake with Vanilla Custard, Raspberry Puree and Whipped Cream Cream Cheese Frosting

Now that is a looooong name for a cake! One of my coworkers had a birthday on Friday, and since I have become the cake lady for the office, he special requested his cake weeks in advance. He wanted custard and he wanted raspberry, so here is what I whipped up. This was absolutely delicious...it was light and not too sweet. Probably one of the best cakes I've made, if I say so myself. (I did cheat and use a box cake mix...it was a school night and I needed to cut a corner somewhere! I used a french vanilla mix.)

Birthday Cake with Vanilla Custard, Raspberry Puree and Whipped Cream Cream Cheese Frosting
Custard adapted from Recipezaar
Raspberry Puree from Vegalicious
Whipped Cream Cream Cheese Frosting from All Recipes



French vanilla cake, cooked in 9x13 pan, cooled and cut in two layers

As the cake cooks, prepare the custard and puree.

For the custard:
3/4 cup granulated sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk, scalding hot
2 eggs, well beaten
1 teaspoon vanilla

Mix the sugar, flour and salt together in a small saucepan and add the hot milk gradually, stirring constantly. Cook until the mixture thickens. Pour a small amount over the eggs and mix thoroughly; add back into the first mixture and cook for two more minutes. Remove from heat and cool; add vanilla. Put in a bowl, cover with plastic wrap so the wrap sits on the surface of the custard and creates a seal, refrigerate until completely cool.

For the puree:
2 cups frozen raspberries
1/4 cup water
2 tablespoons sugar
2 teaspoons cornstarch

Put the raspberries, sugar and water in a small saucepan and cook on medium until raspberries break down. Mix the cornstarch with a little bit of water to form a paste and add to berries. Put in a bowl, cover with plastic wrap so the wrap sits on the surface of the puree and creates a seal, refrigerate until completely cool.

For the frosting:
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 cups heavy cream

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

To put cake together:
Put bottom layer of cake on platter. Spread custard on top of cake. Place second layer on top of custard. Using a wooden spoon, poke holes in the top of cake. Ladle raspberry puree over top of cake and spread to edges, letting the puree sink into the holes. Cover puree and sides of cake with frosting. Keep refrigerated.

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