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Le Chaudron recipe
Layer cake vanille framboise
Vanilla raspberry layer cake
⏱ 90 minServes 10Medium480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients10 servings
300 g (11 oz)flour
250 g (9 oz)sugar
4eggs
200 g (7 oz)soft butter
300 g (11 oz)raspberries
250 g (9 oz)vanilla buttercream
1 packetbaking powder (11 g / 2½ tsp)
- 300 g (11 oz) flour
- 250 g (9 oz) sugar
- 4 eggs
- 200 g (7 oz) soft butter
- 300 g (11 oz) raspberries
- 250 g (9 oz) vanilla buttercream
- 1 packet baking powder (11 g / 2½ tsp)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cream the butter and sugar, beat in the eggs one at a time, then fold in the sifted flour and baking powder.
- Bake in a buttered pan at 170°C (340°F) for 40 minutes.
- Cool completely, then slice horizontally into three layers.
- Spread the first layer with buttercream and top with raspberries.
- Stack the layers with cream and raspberries, then cover the whole cake thinly with buttercream.
- Smooth with a spatula, chill and decorate with raspberries.
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