Raspberry and Cream Cake | RICARDO

Ingredients

• 2 cups (500 ml) unbleached all-purpose flour
• 2 teaspoons (10 ml) baking powder
• 1/2 teaspoon (2.5 ml) salt
• 3/4 cup (180 ml) unsalted butter, softened
• 1 cup (250 ml) sugar
• 1 teaspoon (5 ml) vanilla extract
• 2 eggs
• 3/4 cup (180 ml) milk
• 3/4 cup (180 ml) sugar
• 1/2 cup (125 ml) unbleached all-purpose flour
• 1 tablespoon (15 ml) cornstarch
• 2 cups (500 ml) hot milk
• 2 tablespoons (30 ml) cold unsalted butter
• 1/2 teaspoon (2.5 ml) vanilla extract
• 1 1/4 cups (310 ml) 35% cream
• 1/2 cup (125 ml) icing sugar
• 3 1/2 cups (875 ml) fresh raspberries