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How to make Raspberry Vanilla Cake
Raspberry Vanilla Cake – made with soft and moist vanilla layers, the creamy Mascarpone topping goes well with the sweet and sour raspberry sauce and fresh raspberries on top. A perfect summer treat

Home Cooking Adventure
Ingredients
Makes about 16 servings
Vanilla Cake Layers
3 cups (375g) all purpose flour
1/2 tsp (2g) salt
3 tsp (12g) baking powder
1 cup (226g) unsalted butter, room temperature
1 2/3 cups (335g) sugar
5 eggs
2 tsp (10g) vanilla extract
1 cup (240ml) milk
Raspberry Sauce
25oz (700g) fresh or frozen raspberries
2/3 cup (135g) sugar
2 tbsp (30ml) water
1 tbsp (15ml) lemon juice
Mascarpone Frosting
1 pound (500g) Mascarpone cheese, room temperature
2 1/2 cups (560g) heavy cream
3/4 cup (90g) powdered sugar
2 tsp (10g) vanilla extract
1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.
2. In a medium bowl sift the flour, baking powder and salt and whisk to combine.. Set aside until ready to use.
3. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract.
4. Gradually add flour mixture while alternating with milk.
5. Pour the batter evenly into the prepared pans.
6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
7. Let pans cool on a cooling rack for 10 minutes.
8. Remove the cakes from the pan and let them cool completely.
9. Prepare raspberry sauce. Place raspberries, sugar, water and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 20-30 minute until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool until ready to use.
10. Prepare the mascarpone frosting. Beat the Mascarponecheese with powdered sugar and vanilla extract until smooth.
11. In another bowl whip the cream until stiff peaks form. Gently fold into the Mascarpone mixture. Refrigerate until ready
to assemble the cake.
12. Assemble the cake. Divide each cake layer in two to create 4 layers.
13. Place 1 cake layer on your serving plate. Spread evenly ⅓ of raspberry sauce. Using a pastry bag fitted with a ½ inch (13mm) plain tip spread ¼ of Mascarpone frosting.
14. Add another cake layer and spread evenly ⅓ of raspberry sauce and ¼ of Mascarpone frosting.
15. Add another cake layer and spread evenly the last ⅓ of raspberry sauce and ¼ of Mascarpone frosting.
16. Add the last cake layer on top and decorate with the last ¼ of Mascarpone mixture. Use a spoon to create a flower shape.
17. Refrigerate for at least 4-6 hours or overnight.

July 1, 2021
How to make Raspberry Cheesecake Bites
These raspberry cheesecakes are one of the best for summer. The creamy, fruity blend, covered in cookie crumbs, is irresistible.

Home Cooking Adventure
Ingredients
Makes about 20 cheesecake bites
10 oz (300g) cream cheese, softened to room temperature
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
1/2 cup (80g) fresh raspberries
5 oz (150g) digestive biscuits/graham crackers
1 cup (240g) whipping cream
fresh raspberries for serving
1. Place cream cheese in a bowl and mix with sugar and vanilla extract. Add fresh raspberries and mix until incorporated.
2. In another bowl whip the cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture.
4. Cover with plastic wrap and freeze for 2-3 hours until able to form into balls.
5. Crash digestive biscuits or graham crackers using a food processor or place them in a ziplog bag until crumbs form.
6. Using an ice cream scoop take equal portions of cream cheese mixture and roll into crumbs.
7. Place the balls into a parchment paper lined baking pan and freeze for a couple of hours.
8. Let the cheesecake bites sit for 5 minutes at room temperature before serving.Serve alongside fresh raspberries.
July 1, 2021
How to make Raspberry Mille Feuille
This is one of the best dessert recipe you can try at home. Mille feuille is a very delicate and elegant cake that can impress everyone who taste it.
Home Cooking Adventure
Ingredient:
Makes about 5 servings
Caramel puffs
1 pound frozen puff pastry, defrosted
2 tablespoons powdered sugar
Vanilla Pastry Cream
2 cups of milk
2 teaspoons vanilla extract
4 egg yolks
1/2 cup of sugar
1/4 cup cornmeal
a little salt
2 tablespoons unsalted butter
fresh raspberries
Powdered sugar, to dust the top
Direction
1. Prepare the pastry cream. Beat egg yolks and sugar until slightly pale. Mix cornstarch and salt together.
2. Pour the milk into the pot and bring to a boil. Pour about a third of the hot milk over the egg yolk mixture. Pour the entire mixture into a saucepan with the milk. Cook while stirring. Remove from heat and add vanilla extract.
3. Pour the cream into a clean bowl and let it cool for 10 minutes, then stir in the butter. Cover with cling film, press directly on the surface of the ice cream to avoid forming a skin on the surface. Place in the refrigerator until chilled.
4. Preheat oven to 330F (165C). Butter a sheet of baking paper and line it with parchment paper.
5. On a floured surface, roll the puff pastry into a rectangle 1/10 inch (2mm) thick.
6. Use a rolling pin to transfer the dough to the prepared baking tray. Use a fork to poke the dough and cover with another sheet of parchment. Place another baking sheet on top so the dough doesn’t swell too much.
7. Bake for about 25-30 minutes until lightly golden. Remove from oven and let cool completely.
8. Preheat oven to 465F 240C.
9. To caramelize the cake, sprinkle about 1 tablespoon powdered sugar, a thin layer over the baked cake. Bake for a few minutes using the grill function until the sugar is melted.
10. Caramel the other side of the puff pastry.
11. When chilled, trim edges and cut puff pastry into 3 rectangles.
12. Assemble the feuille mille. Place a layer of caramel puffs on a serving plate. Pour the pastry cream into a 1/2 inch smooth round top pastry bag. Spread pastry cream on top and add raspberries. Place another layer of puff pastry on top of the filling. Add pastry cream, raspberries, and a final layer of pastry.
13. Chill in the fridge for a few hours or overnight before slicing. Sprinkle with powdered sugar before serving.
May 13, 2021