Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cakes
Amount Measure Ingredient -- Preparation Method
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-----CAKE-----
1 cup Butter
1 cup Sugar
2 cups All-purpose flour
2 teaspoons Baking powder
4 Eggs
-----FILLING-----
1 cup Heavy whipping cream
2 teaspoons Sugar
1 Jar raspberry jam
Cream the butter until light. Slowly add the sugar.
Beat until light and fluffy. Add eggs one at a time and beat well.
Fold in the sifted flour and baking powder.
Pour mixture into prepared 8-inch round pans. Bake 25-30 minutes at
375 degrees until the cake pulls gently from sides or cake tester
remains clean. (When pressing lightly on top of cake, no impression is
left.) Cool in pans for 10 minutes. Cool completely on wire rack. Whip
cream and sugar to soft peaks.
Place doily on cake plate. Put one cake layer on doily. Spread with
raspberry jam and top with whipped cream. Place second layer bottom
side up onto the filling. Sprinkle with powdered sugar. Garnish with
raspberries and mint leaves.
