A Merry Berrylicious Raspberry Ripple Cake to share the love this Christmas
I’ve had this USA Pan Pullman Loaf Pan in my kitchen for a few years now and I love it. I love the straight sides of the pan and the cover it comes with is really handy. It makes storing this cake while it's setting a simple process.
USA Pan's Loaf Pans or Bread Tins are heavy duty with a unique, ridged texture to ensure good airflow whilst baking. The pan is made from solid aluminised steel with a silicone non-stick coating. The coating is non-toxic and it ensures easy unmoulding of all your baked goods. To keep the tin in good shape it's best to avoid sharp metal utensils and you’ll need to hand wash the tin.
This raspberry ripple cake was inspired by a Julia Busttil Nishimura recipe from her book, A Year of Simple Family food. Julia uses butter snap biscuits in her cake which are then layered with a vanilla flavoured crème fraîche and cream mixture and a raspberry puree. The cake is frozen overnight then refrigerated for 8-12 hours before serving. I’ve sped the process up a little by making it with sponge fingers that I dipped milk. You will still need to make this cake the day before serving.
Here’s the recipe for you which serves 6-8 people. For all my recipes I use a 250ml cup and a 20 ml tablespoon.
Ingredients
- 600mls pure cream
- 200g crème fraîche
- 1 tsp vanilla bean paste
- 40g icing sugar, sifted
- 250g raspberries
- 1 tbs caster sugar
- The finely grated rind of 1 lemon
- 18 sponge fingers
- ½ cup full-fat milk
- Raspberries and a selection of other berries if you like
- White chocolate shards
Method
1. Line the base and sides of the loaf pan with plastic wrap or foil, with plenty overhanging. Place to one side while preparing the filling.
2. In a large bowl whip, the cream, crème fraîche, vanilla bean paste and the icing sugar until stiff peaks form.
3. In a small bowl combine the raspberries with the lemon rind and the caster sugar and crush with the back of a fork.
4. Spread a thin layer of cream over the base of the lined tin. Quickly dip the sponge finger into the milk, draining any excess then place over the cream to form a layer.
5. Top the layer of sponge fingers with another layer of cream followed by half the raspberry puree. Gently smooth. Spread over another thin layer of cream then repeat the layers until you’ve used all the sponge fingers finishing with a layer of cream.
6. Hold back about ½ cup of cream mixture as you’ll use this to finish the cake. Enclose the cake with the overhanging plastic wrap or foil and place in the fridge overnight.
7. An hour or so before serving, place the cake still in the tin in the freezer to firm the layers to make it easier to cut. You might need to warm the outside of the tin with a warm cloth to make it easier to remove from the tin. Unwrap the overhanging plastic wrap or foil and place your serving dish over the tin and invert. Lift off the loaf tin then remove the plastic wrap or foil.
8. Use the remaining cream to cover the top and sides of the cake if you wish, but I preferred the look of the layers so left the sides naked. Decorate the top of the cake with the extra berries and white chocolate shards. Serve immediately.
Next Read: Rhubarb Cheesecake Crumble Squares with Le Creuset
