Ingredients: |
Ingredients: Cake Batter
2 c. (4 sticks) Unsalted Butter, Room Temperature
4 oz. Cream Cheese, Room Temperature
2 1/4 c. Granulated Sugar
2 lg. Eggs, Room Temperature
1/2 tsp. Fine Sea Salt
1 1/2 c. All Purpose Flour
1 1/2 tsp Vanilla Extract
Cream Cheese Layer
4 oz. Cream Cheese, Room Temperature
1 Egg, Room Temperature
1/3 c. Granulated Sugar
1/2 tsp. Vanilla Extract
Topping- Raspberry Coulis
3/4 c. Sugar
18 oz. (1 1/2 pints) Raspberries
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Directions: |
Directions:Preheat oven to 325º
Spray four mini springform pans with baking spray. To prepare the cake batter, in a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes (this will get super fluffy) Add vanilla. Add eggs one at a time and beat on low for 20 seconds after each addition. Whisk flour and salt, then add to the creamed mixture. Beat on low until just incorporated, making sure not to over beat.
To prepare the cream cheese layer, in a small bowl whip together cream cheese and granulated sugar until creamed. Add egg and vanilla extract and beat until incorporated.
Pour cake batter into prepared springform pans, then top each with an even layer of cream cheese mixture. Bake for 60-75 minutes, or until the tops are golden brown and a toothpick comes out clean. Top with a scoop of vanilla ice cream, drizzle with raspberry coulis. Bake a day ahead, microwave for 1 minute at 80% power.
Raspberry Coulis-Combine sugar, berries and 1/2 cup water in a saucepan; bring to a boil over medium high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Remove from heat ; cool completely. Optional-Pass mixtures through a fine mesh colander to remove seeds. |
This recipe for Mastro's Warm Butter Cake is from