Sponge Cake with Raspberries
Soft and airy sponge cake layers smothered in a rich dulce de leche buttercream topped with fresh raspberries and chocolate ganache.
Ingredients
cake-
- 7 large eggs
- 1 1/3 cup granulated sugar
- 1 1/3 cup all-purpose flour, measured then sifted
- 1 tsp baking powder
cream-
- 8 oz cream cheese, room temp
- 1/2 cup unsalted butter, room temp
- 1/3 cup powdered sugar
- 14 oz dulce de leche
- 8 oz cool whip, thawed
decor-
- 3/4 cup chopped chocolate
- 6 oz fresh raspberries
Instructions
- Line two 10" springform pans with parchment paper. Preheat oven to 365°F.
- With a mixer, beat together eggs and sugar at high speed for 12-15 minutes, or until mixture triples in size.
- Sift flour and combine with baking powder, fold into egg mixture until well incorporated. Do not overbeat.
- Divide the batter in between two pans and bake 14-16 minutes, or until a toothpick comes out clean if inserted in the center or cakes. Cool cakes.
- Once the cake layers are cooled cut each cake in half.
- Melt chocolate on a double boiler over medium heat. Mix frequently with a spatula. Once the chocolate has melted, set aside to cool.
- In a bowl, cream together cream cheese, butter, and powdered sugar.
- Add in the dulce de leche and combine. Fold in the cool whip.
- Add a cake layer onto a cake platter and cover with cream. Repeat with the rest of the layers.
- Completely cover the sides and top with the rest of the cream.
- Top cake with fresh raspberries and drizzle with chocolate.
- Enjoy!