RASPBERRY CREAM CAKE

You could use frozen raspberries and just throw a handful into your ( frosting) at the end with the mixer going. It will make pink stripes, and that would look really pretty on a cake.”

1 recipe Yellow Cake (recipe follows), made in two layers and cooled completely 6 oz (171 g) cream cheese, room temperature ½ cup (99 g) sugar ½ tsp (2 mL) pure vanilla extract 1 vanilla bean, seeds scraped ¼ tsp (1 mL) salt 2-3 drops pink food colouring (optional) 1½ cups (375 mL) heavy cream 12 oz (340 g) raspberries, plus more for decorating the top Fresh flowers, for decorating (optional) 1. In the bowl of a stand mixer fit- ted with a paddle, beat the cream cheese on medium until smooth. Add the sugar, vanilla extract, vanilla bean seeds, salt, and food colouring (if using) and beat on medium until smooth and light, about 3 minutes. Scrape down the sides of the bowl and fit the mixer with the whisk. With the mixer running on low, slowly add the heavy cream, whisking until fully combined. Increase the speed to medium-high and beat until stiff peaks form, stopping to scrape down the sides of the bowl as necessary, 2 to 3 minutes. 2. To assemble the cake: Put one layer on a turntable or serving platter and top with 1 cup of the whipped cream. Arrange the raspberries evenly over the whipped cream. Top with the second layer and then coat the cake with the remaining whipped cream. The cake can be served immediately, or chilled for up to 2 hours before serving. Decorate with more raspberries, or fresh flowers, if desired. Makes: two 8-inch cakes Note: If your berries are out of season, you may want to sprinkle them with 1 or 2 tablespoons of sugar just before assembling. The sugar will cause the raspberries to leak a little bit of juice as the cake sits. For even more berry flavour, spread ½ cup (170 g) of raspberry jam on the bottom layer before arranging the raspberries on top.