Red Currant Bakery

0 Preheat the oven to 350 F and place a rack in the middle of the oven.
Vanilla Cake Batter
2 In a medium bowl, whisk together the egg, sugar, salt, buttermilk, and vanilla extract until smooth.
3 Pour in the oil and whisk again.
4 Lastly, pour in the flour, baking soda and baking powder.Whisk once more until combined and smooth.
5 Scrape the sides and bottom of the bowl.
6 Spray the cake pan with your baking spray and then pour in the vanilla batter.
7 Smooth out the cake with a rubber spatula.
Bake
9 Bake the cake in the preheated oven for 15 minutes. After 15 minutes, rotate the cake 180 degrees and bake for another 10 minutes.
10 When the cake is finished baking, check it by sticking a toothpick into the center of the cake. If the toothpick comes out clean, the cake is fully baked.
11 Remove the cake from the oven and leave it to cool for 10 minutes before removing the spring form.
12 After 10 minutes, remove the springform.
13 Allow the cake to cool completely before assembling.
Raspberry Jam
15 In a small sauce pot, add in the raspberries and sugar. If using fresh raspberries add a couple tablespoons of water to keep the raspberries from burning.
16 Cook over low heat until it has started bubbling. Stir occasionally to keep the jam from burning.
17 Cook until the bubbles look thick - you'll be able to see the difference from the original airy light bubbles in the beginning.
18 Turn the heat off and pour the jam onto a 1/4 sized baking sheet to let it cool down.
19 Prep the fresh raspberries by adding them into a large bowl with cold water. Swirl them around a few times then pour through a fine mesh sieve to strain off the water.
20 Pour the rinsed raspberries onto a kitchen towel or a couple sheets of paper towel to dry off. If using a kitchen towel, note that they may stain it a bit but it'll usually come out in the wash!
Bavarian Cream Filling
22 In a medium heat safe bowl, add in 50 grams of the whole milk and sprinkle on the packet of gelatin. Stir to combine and set aside.In another heat safe mixing bowl, add in the egg yolks, sugar, and the salt, and whisk until smooth.
23 Pour the remaining 150 grams of milk into a small sauce pot. Place over medium low heat to heat the milk until it is steaming.
43 While the milk heats, place the bowl with egg yolks on a damp rag to keep it from spinning on your counter.
24 Once the milk is steaming, turn off the heat and while whisking the egg yolks, slowly pour in the hot milk.
25 Pour the custard mixture back into the pot and place back over low heat. Use a rubber spatula to stir the custard constantly while it cooks. It will take a little bit but the moment the little bubbles disappear and the mixture begins to thicken, turn the heat off.
26 Place a fine mesh sieve over the bowl with the bloomed gelatin and pour the cooked custard through the sieve. Remove the sieve and whisk to combine. Set aside to let it cool and prep the cake for assembly. Occasionally whisk the custard to make sure it cools evenly while you set up the cake.
Assembly Prep
28 Slice the cooled vanilla cake into 2 layers with a serrated knife.
29 Lay a sheet of parchment paper on a large flat plate or tray that the cake will fit on.
30 Place the bottom layer of cake onto the parchment paper, cut side up.
31 Loosely set the metal cake ring around it. Cut a piece of acetate that is the length of one full circumference of the cake plus another half the cake. Wrap the bottom layer of cake with the acetate inside of the metal ring, allowing the acetate to overlap.
32 Tighten the metal cake ring so that the acetate and cake ring are snug around the cake.
Assemble
34 Once the custard has cooled to room temperature, you can move on to the whipped cream and assembling the cake. The custard doesn't need to be cold because then it will be too firm - just not warm.
35 In a large mixing bowl, whip the cold heavy cream to medium stiff peaks. Lines should be visible but you won't be able to flip the bowl over.
36 Pour half of the custard into the whipped cream and use a whisk to actually fold the custard into the cream. Then pour in the second half of the custard and switch to a flat rubber spatula to fold the custard into the cream. If it seems super soupy you can place the bowl in the fridge for 5 minutes but no longer!
37 Use a ladle or just pull straight from the bowl to pour half of the cream over the bottom layer of cake. Carefully place the second layer of cake over the cream and then pour the remaining cream over the top layer of cake.
38 Let it sit for 5-10 minutes and then carefully spoon the raspberry jam over top of the cream layer.
39 Finally top the jam with a pile of raspberries.
40 Place the cake in the fridge to set overnight.
41 To transport, leave the acetate wrapped around the cake. Just before serving, unwrap the acetate and replace any raspberries that may have taken a tumble.
42 Store leftovers in a container in the fridge to keep the cake from drying out.