American
Regine’s Raspberry Grand Marnier Gateau or You Name It
- Prep time 1 hour 30 minutes
- Cook time 28 minutes
- Serves 10
Author Notes
The cake itself (without any additions) has the most wonderful flavor and texture. It is so light. And this is why I called it this way, “…Gateau or you Name it.” Eat it with or without adornments. I adapted it from a hot milk cake recipe I saw online. As for the liquor that I brush on the cake or the jam or the icing, you can omit or change to your liking. However, this Raspberry Grand Marnier version is one that is super delicious and that I have made several times upon request from friends or even people who ask to purchase it. So give it a try and even change or skip the jam and/or liquor and/or icing. But please do follow the instructions regarding the eggs as they contribute to the light texture of the cake.
Note this layer cake is a bit less tall than others layer cakes. I find it easier to eat and savor. —Regine
Ingredients
- Cake
-
1 3/4 cup minus 1 tbsp (so 27 tbsp)
All Purpose Flour (favorite is Pillsbury Bleached). Do not use cake flour.
-
2 1/4 teaspoons
Baking Powder
-
1 1/2 cups
Sugar
-
3
Large Eggs, room temperature (but I like to let them sit in warm water for 10 minutes)
-
7 1/2 tablespoons
Butter, unsalted
-
1 cup minus 1 tbsp (15 tbsp)
whole milk
-
2 teaspoons
vanilla extract
-
1 teaspoon
grated orange zest
-
4 tablespoons
Grand Marnier or another orange liquor or any other alcohol of your choice (like rum)
-
1/4 cup
Raspberry jam (or guava or any other jam of your choice)
- Grand Marnier Vanilla Buttercream Frosting
-
2 1/4 sticks (18 tbsp or 9 oz)
Unsalted butter, softened
-
2 1/4 cups
Confectioner’s (powdered) sugar
-
1 1/4 teaspoons
vanilla
-
3 tablespoons
Grand Marnier or another orange liquor or any other alcohol of your choice (like rum)
-
1 teaspoon
Grated Orange Zest (to enhance the flavor of the Grand Marnier)
Directions
- Preheat oven to 350 degrees. Sift the flour and baking powder and set aside. In small saucepan over medium-low heat or microwave, warm the milk and butter. Do not bring the mixture to a boil; you just want to warm the milk enough for the butter to melt. In a mixing bowl, beat the eggs on high until thick (approximately 5 minutes). Gradually add sugar and beat until light and fluffy (I do 5 more minutes). Slowly add the flour/baking powder to batter and beat on low until smooth. Next, add the vanilla, zest and the warm milk and butter mixture. Beat, still on low, until just combined. Pour into 2 9 inch round pans and bake at 350 degrees for around 25-28 minutes, or until a long skewer (or toothpick) inserted in middle of the cake comes out clean. Let cake cool 30 minutes before unmolding. Brush both cakes with 2 tbsp each of Grand Marnier. Spread jam on bottom cake before putting second cake. For the frosting, cream butter, then add sugar, vanilla, zest, and Grand Marnier and beat till light and fluffy. You can choose to put a little coloring if you want (like a combination of red and yellow for an orange color). Note that the amount of frosting may be a little less than some are used to. I want to eat cake not icing. 😎
See what other Food52ers are saying.