HONEY RASPBERRY CAKE

There are so many different cakes out there, the flavor combinations are endless. In the past year I’ve been trying to come up with new cake recipes for the blog, so I’ve had had my fair share of cakes. Some were delicious at first but after a few spoonfuls I’d feel kind of sick. Some cakes are just too heavy and sweet for me to enjoy.

This cake is very different. It has subtle hint of honey in the batter and a nice tartness from the fresh raspberries in each layer. The cream is still pretty sweet, but the raspberries do a great job of balancing it all out. It’s such a light, yet satisfying cake, it’s hard to stop eating it… not sure if that’s a good or bad thing 😉

INGREDIENTS

• For the cake:
• 8 eggs
• 1 cup sugar
• ½ cup honey
• 1 tsp baking soda
• 1-2 tsp lemon juice
• 1¾ cup flour, sifted *(properly measured)
• For the filling:
• 6 oz cream cheese
• ½ cup boiled condensed milk (dolce de leche)
• 1½ cup sour cream
• 2 cups pastry pride or (2 cups high fat heavy whipping cream + ¼ cup sugar +1 tsp vanilla)
• 24 oz fresh raspberries
• 2 cups walnuts, chopped

INSTRUCTIONS

1. Line 2 (10 inch) baking pans with parchment paper. Spay a generous amount of nonstick spray on the bottom and sides of each pan.
2. In a stand mixer, lightly beat eggs just until bubbles form.
3. Slowly add in the sugar and beat on high speed for about 10-12 minutes or until the mixture becomes thick and airy.
4. Warm the honey in the microwave for about 15 seconds and slowly add it to the batter while the mixer is on medium speed.
5. ....................................

for full recipes please see : simplyhomecooked.com

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