Vanilla Cake With Almond Swiss Meringue Buttercream And Raspberry Coulis


Vanilla Layer Cake Base


70g Prima Cake Flour
70g Prima Superfine Wholegrain Flour
¼ tsp Baking Powder

Ingredient B

7 nos Eggs
10g Cake Emulsifier
½ tsp Vanilla Bean Paste
35ml Water

Ingredient C

135g Sugar
95g Unsalted Butter melted

Raspberry Coulis

300g Fresh Raspberries
90g Sugar
70ml Water
2 tbsp Corn Starch
2 tbsp Water
½ tsp Vanilla Bean Paste
1 pinch Salt

Almond Swiss Meringue Buttercream

4 nos (115g) Egg White
190g Sugar
255g Unsalted Butter, cubed
2 tbsp Almond Butter


Vanilla Layer Cake Base
  1. Preheat oven to 180oC. Line two 12” x 12” baking pan with parchment paper.
  2. Sift Ingredient A. Set aside flour mixture.
  3. In a mixing bowl, mix Ingredient B at low speed for about 1 minute. Add in flour mixture and sugar, mix for another minute. Increase to high speed for 6 – 7 minutes until batter is light and fluffy
  4. Gradually add in melted unsalted butter at low speed.
  5. Split the batter equally into two lined baking pans and bake for 20 – 25 minutes*.
  6. Once baked, allow the cake to cool before removing from the pan. Slice into 9cm x 22cm pieces.

*Tips: Stagger or rotate the pans halfway through baking to ensure even baking.

Raspberry Coulis
  1. Heat fresh raspberries, sugar and water in a saucepan over medium heat, stirring from time to time.
  2. Meanwhile, combine corn starch and water to make slurry.
  3. Bring the raspberry juice to a simmer and add in slurry, boil for a couple of minutes.
  4. Once thickened, remove from heat and stir in salt and vanilla bean paste. Cool before using, or store in the refrigerator.
Almond Swiss Meringue Buttercream
  1. Heat the egg white and sugar over a double boiler until the temperature reaches 60°C. Remove from heat when sugar is dissolved. Meringue is ready.
  2. In a mixing bowl, whisk the meringue on medium-high speed for 7 – 10 minutes until glossy and thick.
  3. Switch to the paddle attachment and reduce speed to medium. Gradually add in softened butter cubes and mix until it reaches a silky smooth texture*.
  4. Add in almond butter and stir to combine. Set aside buttercream or refrigerate it.
  5. If using refrigerated buttercream, bring to room temperature and re-whip in the mixer.

*Tips: If meringue starts to curdle, keep mixing until it turns smooth. If it is too thin or runny, refrigerate the mixture for about 15 minutes before mixing again.

  1. Pipe a border of buttercream around the surface of a vanilla layer cake base and spread a layer of raspberry coulis within the border. Top it with another layer of vanilla cake.
  2. Spread a layer of buttercream over the vanilla cake and top it with another layer of vanilla cake.
  3. Repeat Step 1.
  4. Complete the cake by spreading a thin layer of buttercream on the surface of the cake. Decorate with desired fruits or chocolate.
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