Mini Raspberry Layered Cakes
This eye-catching trio of mini raspberry desserts will wow and delight any holiday crowd.
- 3/4 cup (175 mL) all-purpose flour, sifted
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) salt
- 5 large eggs separated
- 3/4 cup (175 mL) granulated sugar, divided
- 2 tsp (10 mL) vanilla extract
- 1/2 cup (125 mL) E.D.SMITH® Raspberry Pie Filling
- Icing sugar for dusting
- Preheat oven to 350ºF (180ºC). Line bottom of 15- x 11-inch (40 x 28 cm) rimmed baking sheet with parchment paper. Sift together flour, baking powder and salt; set aside.
- Using electric mixer, beat egg yolks, 1/2 cup (125 mL) sugar and vanilla for about 8 minutes or until pale lemony colour and thickened. Beat in flour mixture; set aside.
- In large bowl, using clean beaters, beat egg whites on low speed until starting to foam. Increase speed to high; beat until soft peaks start to form. Gradually sprinkle in remaining sugar, 1 tbsp (15 mL) at a time, beating until stiff glossy peaks form.
- Fold half of the beaten egg whites into egg yolk mixture. Fold in remaining egg whites just until incorporated.
- Scrape batter into prepared pan, smoothing top. Bake for 10 to 15 minutes or until tester inserted into centre comes out clean. Let cool completely.
- Invert cake onto work surface; peel off parchment paper. Using 2-inch (5 cm) round cookie cutter, cut out 24 rounds; set aside. Spread 1 tbsp (15 mL) raspberry pie filling over 16 cake rounds.
- To assemble each serving, stack two raspberry-topped rounds together; cap each with remaining round. Dust with icing sugar.
- Instead of baking a cake, substitute a store-bought pound cake or angel food cake to reduce prep time.
- Option to add a dollop of raspberry buttercream icing. Find the icing recipe here.