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Tuesday, December 31, 2013

"Raspberry Explosion Layer Cake"

Happy New Year!!! Made this very unique cake for the New Year celebration. The flavors will make your taste buds dance! It has layers of nutty cake filled with raspberry jello and wine. The middle layer is crunchy pastry puff and it's all covered in really delicious cream. My aunt Sveta gave me this awesome recipe when I was visiting her this summer. I was looking for a perfect name for it and Larissa from  instagram had the best name for it; "Raspberry Explosion Layer Cake". It explains this cake best!


      Ingredients for the batter:
     
2 eggs
1 cup sour cream
1 cup sugar
4 tbsp chopped walnuts
1 tsp baking soda
1 tsp baking powder 
1 cup of flour
1 tsp vanilla extract
1 sheet of Pastry Puff Dough (baked separate)

       Frosting Cream:
2 sticks (220 gr) unsalted butter (room temp)
1 can sweetened condensed milk 
16 oz cool whip (slivki) at room temp
1 large orange, juiced
1 small lemon, juiced 

     Jello syrup:
1- 3 oz pkg raspberry jello
2 cups water
2 tbs sweet red wine


Preheat oven to 400 F.

I used 9 inch circle cake pan. Unroll pastry puff dough and cut out a little bigger circle than the cake size. Poke with the fork all over. 
Bake on 400 F about 15 min or until golden color. Those cut outs will be needed for the edges of the cake. Let it cool.
Change the oven temp to 325 F.
 For the batter mix eggs with sugar. Whip until fluffy, about 6 min.
Add sour cream and vanilla; mix. 
 Mix flour with baking soda and baking powder. Sift it in, mix.
 Add nuts.
Pour into oiled 9 in pans. Bake on 325 F for about 30 min or until it will be golden color. Let cool.












Make jello: mix 1 cup of hot water and then mix in 1 cup of cold water. Let it cool to a room temp. 


Cream directions:
Recipe called for 2 pkg of gelatin, but cream was thick enough. So I skipped it. 

Whip butter using a paddle attachment, then add sweetened condensed milk, while mixing.   
Add cool whip; mix. 
While mixing add juiced orange and lemon. 
Brush cake layers with wine. 
Poke holes all over. 
Drench it with jello.
Add generous amount of cream and place puff pastry in the middle of cream layers. 
Cover the whole cake using all cream. 
Use cut outs from pastry puff for the sides of the cake. Decorate as you wish. Refrigerate for 1 hr. 
Enjoy!!!






10 comments:

  1. Wow!! looks amazing! i dont have any wine though and have no idea, what to get.. any advice?

    ReplyDelete
    Replies
    1. I think wine could be easily skipped. Cake is bursting with flavors.
      Enjoy!!!

      Delete
  2. Лия какая прелесть, у меня получилось спасибо тебе огромное, муж восторге дети тоже и гости тоже! Даже свекровь похвалила такое крайне редко! У нас прям с вами жнскии победы!!!

    ReplyDelete
    Replies
    1. Wow, vi uze zdelali tort! Ya rada cho vsem ponravolos :) S novin godom!!!

      Delete
  3. This cake looks sooo good... I have a question can I make it the night before? Do you think the puff pastry will get too soggy?
    Thanks in advance:)

    ReplyDelete
    Replies
    1. Thanks :)
      Puff pastry stays perfect. I love this cake and cream is really awesome :)

      Delete
  4. What kind of red wine did you use? Or any sweet red wine will work?
    Thanks

    ReplyDelete

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