French Butter Cake with Rose Chantilly Cream
Ingredients-
For the cake:
- 1 cup sugar
- 1 1/2 cups flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup creme fraiche (room temperature)
- 3 eggs (room temperature eggs)
- 1 vanilla bean - seeds scraped
- 1/2 teaspoon vanilla extract
- 1/2 cup salted better (melted and cooled)
For the Simple Syrup
- 1/3 cup water
- 1/3 cup sugar
For the Rose Chantilly Cream
- 1 cups whipping cream
- 3/4 teaspoon rose water extract
- 1/4 teaspoon vanilla extract
- 6 heaping tablespoons powdered sugar
*Raspberries for garnish and serving (1 cup)
Directions-
- Melt butter, cool slightly, set aside.
- Prepare (butter, lightly flour and line with parchment) a 9 inch cake pan.
- Preheat oven to 350 degrees.
- Sift together in a small bowl the flour, baking powder, salt. Set aside.
- In a large bowl whisk sugar and eggs until light and frothy, gently stir in the creme fraiche, vanilla extract and vanilla seeds.
- Fold in the dry ingredients, then melted butter. Pour into the cake pan, bake for approximately 30+ minutes until cake tester comes out clean.
- Cool in pan for 15 minutes. Meanwhile, for the simple syrup, in a small saucepan whisk together the 1/3 cup water and 1/3 sugar over medium heat until the sugar dissolves.
- Pour evenly over the cake while it's still warm in the pan. Let the cake cool completely before adding the rose chantilly cream.
- For the rose chantilly cream - with a mixer using a whisk attachment, whisk together the heavy cream, rose water extract and vanilla extract.
- Just as it starts to come together add the powdered sugar.
- Finish whipping when it forms soft peaks. Add more powdered sugar to taste for extra sweetness.
- Pipe rose chantilly cream onto the cake. Top with raspberries.
Enjoy!
Recipe by Katherine Burns of @rue.dauphine.paris
