This cake has nothing to do with lavender! Sorry if I confused you with my decor 😉 It’s just that lavender does wonders to cakes, and to my little apartment where I have it all over. Okay, enough of lavender, let’s get to what’s inside of this beautiful looking cake! First off, yes it’s similar to the Royal Cake..but no this is a total different cake. Am I making sense here? You will not find this cake on any other blog, this recipe was made up by my bestest friend Anna. She deserves all of the credit for coming up with such amazingness. She shared the recipe with me, then we sat down and combined our imaginations together and this is what we came up with. Let us know what you think about it, should we keep imagining or should we stop?…
Why is this cake similar to the Royal Cake? Well Anna used the same biskvit ingredients, and I don’t blame her because they are sooo moist! And also the cream from the Royal cake out beats every other cream, so that is why we used it again 🙂 And I will keep on using it for many more cakes to come…
There’s a lot of layers and steps but I will do my best to make it as simple as possible for you 🙂
Ingredients for the biskvit:
- 2 eggs (room temperature)
- 1 cup sugar
- 1 cup sour cream
- 1 tbsp baking soda
- 1 cup flour (sifted)
Ingredients for the chocolate macaron layers:
- 4 egg whites (room temperature)
- 2/3 cup of sugar
- 1 cup almond flour
- 2 cups powdered sugar
- 1/2 cup cocoa (Ghirardelli brand)
Ingredients for the syrup:
- 2 oz Raspberry syrup
- 2 oz water
- Raspberry jam
Ingredients for the cream:
- 1 1/2 cream cheese (softened)
- 3/4 cup sugar
- 1 stick butter (softened)
- 1/2 can of condensed milk
- 1 1/2 Cool Whip (8 oz)
Ingredients for chocolate ganache:
- 2 Dove bars (dark chocolate)
- 1/3 cup heavy whipping cream
How to make the cake:
- Preheat oven to 375*F. Line two 9″ pans with foil paper and spray with cooking spray.
- Beat 2 room temperature eggs with 1 cup of sugar for 5-6 minutes. Add in the sour cream until incorporated. Then your tablespoon of baking soda, and sift 1 cup of flour just until blended.
- Divide the batter into two. Pour one part of the cream into one pan, and the rest into the second pan. Bake for about 15-20 minutes, or until lightly golden brown. When finished baking, take out of the pans and cool on a cooling rack.
- Take parchment paper and trace the bottom of your pans with a pen or pencil. Then cut it with scissors to have a perfect circle to go in your pans. This step is needed for the macaron layers.
- For the macaron layers, beat 4 egg whites (room temp) until foamy. Then add 2/4 cup of sugar and beat for 8-10 minutes, until high peaks form.
- Then take a large bowl, and sift together 2 cups of powdered sugar, 1 cup of almond flour, and 1/2 cup of cocoa. The almond flour doesn’t always like to come through the sifter, so just take your hands and move it around so it can get it’s way out.
- Take the mixer bowl off the mixing stand and add in the dry ingredients. Take a spatula and start mixing everything together. You need to mix about 65-75 times with your spatula to get the right consistency. Turn the oven down to 300*F. Divide the batter into two and bake for 20 minutes. Let them cool off before taking out of the pans.
- While the macaron layer is baking, make the cream. Beat 1 1/2 cream cheese for about 1-2 minutes. Then add 3/4 cup of sugar, don’t forget to stop the mixer and spatula the sides once in awhile. Add in the stick of butter until well incorporated. Slow your mixer down and slowly pour in the 1/2 can of condensed milk. Finally add 1 1/2 cool whip just until blended in. Do not over mix.
Assembling the cake:
- Prepare the chocolate ganache. Take two bars of the dark Dove chocolate and break it into pieces, then pour in 1/3 cups of heavy whipping cream and let it melt until smooth. Let it cool while you start your layers.
- Your first layer will be the biskvit. Take 2 oz of raspberry syrup and mix in 2 oz of water, this makes 1/2 a cup all together. Spoon half of the syrup onto the biskvit layer. Then take 3 tbsp of raspberry jam and spread it out evenly onto the cake.
- Then take your cream and spread it over the raspberry jam. Next take your cooled off chocolate ganache and pour some onto the cream. (make sure you have enough for two more rounds)
- Then take one layer of your macaron and place it over the chocolate. Take your chocolate ganache and again pour some over the macaron layer.
- Now it’s time for some cream again. After you spread the cream out your chocolate ganache goes over it.
- Place your second piece of macaron over the chocolate ganache. And finally we finish it off with the last chocolate ganache that we have left. Then add cream.
- Don’t put your last biskvit layer on yet. Soak it up with the remaining of the syrup. Then add 3 tbsp of raspberry jam. Now take the layer and place it over the rest of the cake. (raspberry jam has to be touching the chocolate ganache)
Andddd it’s done!! Well, almost..Decorate it however your hearts desires to 🙂
Here is a list of the order they go in, maybe this will be a little more clear.
2.Soak with raspberry syrup
3.Add 3 tbsp raspberry jam
12.Biskvit with it already soaked and jam on top.
Here is an updated version of decor for this cake, kinda looks more like a Raspberry Garden cake doesn’t? 🙂