Raspberry Jam Layered Cake
When I first noticed this cake in French Bakery (slice of cake looked so gorgeous, was hard to use knife and fork on it). Wondering about the name, I did some research on it origin and history and decided to hunt down few recipes and treat myself with this rich and buttery cake this holiday season.
I have used only fresh raspberry preserve layer and no pastry cream layer to keep cake little lite per my taste.
Why fresh raspberries instead of store bought preserve? Two reasons, first, we don’t eat much jams or preserves. If I have store bought bottle of jam, it sits in refrigerator for ever. Few years back, I decided not to buy any more preserves or jams and just can one or two bottles during peak berry season. Yes, one or two bottles, that’s all we consume whole year. Second reason is freshness; nothing can beat quality of fresh made preserve. But, if you have bottle of raspberry, cherry or strawberry jam in your refrigerator, feel free to use that.
No more talking, let’s get started with making of my style Gateau Basque and if name looks difficult to remember, just call it Raspberry Jam Layered French cake. How does that sound? Too simple? Ok, then you can call it Gateau Basque.
- 1/2 Cup Raspberry Jam (I made fresh with 1/2 pint raspberries and 1/4 cup sugar - recipe below)
- 2 Cup All-Purpose Flour
- 1 Oranges (juice of 1 medium orange )
- 2 tsp Baking Powder
- 3 Egg(s) (at room temprature)
- 1 Cup Sugar
- 1 tsp Vanilla Extract
- 3/4 Cup Unsalted Butter
1. To make the quick raspberry preserve - Heat raspberries in non-reactive sauce pan, add sugar and stir to dissolve.2. Continue cooking for 5-7 minutes (mashing raspberries with spatula in-between) on medium heat till raspberries sauce thickens and leaves side of pan. Set aside to cool down.
- 3. Cake Batter - Prepare a 9 by 3 inch pan with butter and flour and leave aside. Preheat oven at 325 F (165 C). Zest an orange and also juice it. (Remove pits - if any). Using a whisk attachment, beat 3 of the eggs and sugar on high speed until pale and thick. (4-5 minutes) Reduce speed to low, beat in orange juice, zest and vanilla. Increase speed to medium low and add the flour mixture in 3 additions alternatively add butter (melted and cooled) in 2 batches. Beat just until combined.
- 4. Pour half of the batter in prepared pan spread it to an even layer.
5. Top it with cooled raspberry jam within 1 inches of sides of the pan. Spread evenly with spatula.6. Top it with remaining cake batter, spread evenly and bake until the cake is puffed and browned, 50-55 minutes. Let cool completely on wire rack. Remove from pan, dust with powder sugar (optional) and serve family-style on a big cake platter.
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