Cake with layered of cream with raspberries and chocolate.
Keyword Layered Cake with Raspberries
Prep Time 30minutes
Cook Time 25minutes
Total Time 55minutes
1(8 oz)cream cheese, room temp
½stick unsalted butter, room temp
1can dulce de leche, cooked condensed milk
8ozcool whip, thawed
Beat eggs and sugar at high speed with an electric mixer for 20-25 minutes (or until tripled in size).
In the meantime, prepare two 10” spring form pans. Cover the bottom with parchment paper. Lightly flour pan. (9” pans can be used.)
Once the eggs and sugar have tripled in size, turn the mixer off and with a spatula gently add the sifted flour being careful not to over beat.
Divide batter into two pan.
Bake in a preheated oven to 355°F about 20-25 minutes, until golden in color. Run a knife along edges of cake and remove sides. Let cakes cool completely. Cut each cake in half (there will be four layers).
Melt Chocolate for the décor: Melt chocolate on a double boiler over medium heat. Mix frequently with a spatula. Once the chocolate has melted, set aside to cool.
Beat the cream cheese, powdered sugar and butter on medium speed, just until mixed.
A few tablespoons at a time, add the dulce de leche.
Once everything is mixed well, turn off the mixer, using a spatula add the cool whip.
Put down the first layer and cover completely with cream. Repeat with the rest of the layers. Completely cover the sides and top with the rest of the cream.
Add the raspberries in the middle of the cake.
Take the cooled chocolate and put it into a Ziploc bag and snip one corner off of the bag. Make zig zag lines in one direction with the chocolate.
Then do the same thing in the opposite direction. Keep cake covered and refrigerated.