I was at a function yesterday where the dessert was a DELICIOUS raspberry cream cake. Two layers of moist yellow cake with a filling that had fresh raspberries in it and a raspberry glaze on top. My question is about the filling -- it wasn't overly sweet (thankfully) and it was thicker than most fillings. It tasted like it had both butter and heavy cream whipped in it -- everyone at the table agreed. The thing is, I'm not familiar with any kind of filling like that, one that includes both butter and cream. Someone at the table mentioned a "french cream" but I'm drawing a blank on that too. I'd love to recreate a recipe like this -- any thoughts on how I can do the filling or what that filling was? (Thanks in advance!)
Is it possible it was created starting with something like this cooked milk frosting? http://www.bakespace.com/recipes/detail/%28Red-Velvet%29-Ermine-Frosting-%28Butter-Roux-or-Boiled-milk-Frosting%29/13589/ It doesn't have cream, but you can definitely taste butter and "creamy milkiness", if that makes sense.
I recently tried it (on swiss mocha cupcakes) and it was wonderful, reminded of soft vanilla ice cream. I plan to experiment adding things like caramel or fruit next time I make it.
Could it have been a raspberry curd lightened with whipped cream? I've never made raspberry curd, but I have made a blueberry curd, which tasted very buttery.
I found a lemon raspberry cake recipe on epicurious it sounds similar it's a raspberry curd with whipped cream
You can start baking this beautiful cake two days ahead: Make the cake layers and the raspberry curd a day before assembling; then the completed cake can be refrigerated a day before serving.
Nonstick vegetable oil spray
4 large eggs
2 large egg yolks
3/4 cup whole milk
1 tablespoon fresh lemon juice
1 tablespoon grated lemon peel
2 cups cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup (1/2 stick) unsalted butter, melted, cooled
2 6-ounce baskets fresh raspberries
1 1/4 cups sugar
2 large eggs
2 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter
1/8 teaspoon salt
3 cups chilled whipping cream
Preheat oven to 350?F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick vegetable oil spray. Line bottom of pans with parchment paper; spray again.
Whisk eggs, yolks, milk, lemon juice, and lemon peel in medium bowl to blend. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk oil and butter into flour mixture. Add egg mixture and whisk until smooth. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes on racks 10 minutes. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks. Cool completely. (Can be made 1 day ahead. Wrap with plastic. Let stand at room temperature.)
Stir 1 basket raspberries, 3/4 cup sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain raspberry curd into medium bowl, pressing on solids in strainer. Refrigerate until cold, at least 2 hours and up to 1 day.
Whip cream and 1/2 cup sugar until peaks form. Fold 1 1/2 cups whipped cream into raspberry curd. Reserve remaining whipped cream.
Cut each cake horizontally into 2 layers. Place 1 layer, cut side down, on platter. Spread 1/3 of raspberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer.
Spread all but 1 cup plain whipped cream over top and sides of cake. Place remaining whipped cream in pastry bag fitted with star tip. Pipe design around bottom edge of cake. Arrange remaining berries atop cake. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep refrigerated.)