Raspberry Cream Layer Cake with Raspberry Coulis

Directions

1. Make the cake: Preheat oven to 350°F (175°C). Grease and line two 8-inch round nonstick cake pans.
2. In a large bowl, cream together the Lactantia unsalted butter and sugar with a hand mixer until light and fluffy.
3. Beat in the eggs one at a time, then add the vanilla.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the Lactantia 2% milk, and mix until just combined.
6. Divide the batter evenly between the two pans and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
7. Make the raspberry coulis: In a medium nonstick skillet, combine raspberries, orange juice, and sugar.
8. Cook over medium heat for 10–15 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly.
9. Remove from heat and let cool completely.
10. Make the whipped cream: In a chilled large bowl, combine the Lactantia 35% heavy cream, powdered sugar, and vanilla.
11. Beat with a hand mixer until stiff peaks form. Do not overbeat.
12. Assemble the cake: Once cooled, carefully slice each cake in half horizontally to create 4 layers.
13. Place one layer on a serving platter. Spoon a thin layer of raspberry coulis over the cake, allowing it to soak slightly. Spread with ¼ of the whipped cream.
14. Repeat with the remaining layers, finishing with whipped cream on top.
15. Garnish with extra raspberry coulis, fresh raspberries, and a dusting of powdered sugar.