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Vanilla Bean Butter Cake with Raspberry coulis, Chantilly Cream and Berries

from the kitchen of Lorie Fangio, Resident Chef


You will need:

 2 ½ cups assorted berries washed and hulled

1 recipe Vanilla Bean Butter Cake

1 recipe Raspberry Coulis

1 Recipe Chantilly Cream


Vanilla Bean Butter Cake

7/8 cup water

1 cup butter

2 cups flour

2 cups sugar

2 eggs

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

Seeds from 1 vanilla bean

1 tablespoon vanilla

½ teaspoon almond extract

Preheat oven to 350 degrees.  Spray 9×13 glass baking dish with non-stick cooking spray and coat with flour.  Using an electric mixer, beat the butter and sugar together until it is pale and fluffy.  Add eggs one at a time mixing well after each addition.  Add vanilla bean seeds and extracts and beat well.  Sift flour, salt and leavenings together.  Add ½ of the flour to the butter mixture.  Pour in half of the water in a steady stream while beating batter.  Add remaining flour then remaining water.  Mix just until combined.  Pour batter into prepared pan and bake for 30-35 minutes until top is browning and springs back when touched.

 Raspberry Coulis

10 ounces fresh or frozen raspberries

½ cup sugar

1 teaspoon fresh squeezed lemon juice

Add all ingredients to a heavy bottom saucepan.  Cook over medium heat stirring often, just until sugar is melted about 5 minutes.  Pour berry mixture into a blender and process, be sure to vent to top of the blender and cover with a dishtowel to avoid splatters.  Strain mixture through a fine mesh sieve to remove raspberry seeds.  Store coulis in refrigerator until needed for up to 2 weeks.

Chantilly Cream

1 ½ cups heavy whipping cream

1/4 cup powdered sugar

½ teaspoon vanilla

Using a handheld mixer; whip cream with powder sugar and vanilla until fluffy.

When cake is cooled cut into 12 generous squares.  Pour several tablespoons of raspberry coulis over each piece of cake. Top with berries and cream and serve.


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