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Ingredients
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Cake and Toppings
Method
Preparation and Assembly
- 1
Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix the Batter
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 3
Combine Dry Ingredients
In another bowl, sift together the flour, baking powder, and a pinch of salt.
- 4
- 5
Bake the Cake
Divide the batter evenly between the two prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- 6
Prepare Crème Chantilly
In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- 7
Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of Crème Chantilly on top and add half of the fresh raspberries. Place the second cake layer on top, and spread more Crème Chantilly on top. Decorate with the remaining raspberries.
- 8
Serve
Slice and enjoy your Gâteau Victoire!
