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Raindrop drip cake

Ingredients

Cake:

  • 2-3/4 cups (650 milliliters) cake flour
  • 2-1/2 teaspoons (12.5 milliliters) baking powder
  • 1-1/2 teaspoons (7.5 milliliters) salt
  • 2/3 cup (160 milliliters) almond paste
  • 7 eggs, separated
  • 1-1/2 cups (350 milliliters) sugar, divided
  • 2/3 cup (160 milliliters) vegetable oil
  • 1 cup (240 milliliters) buttermilk, at room temperature
  • 1-1/2 teaspoons (7.5 milliliters) almond extract
  • 3/4 teaspoon (3.75 milliliters) cream of tartar

Blueberry compote:

  • 4 cups (950 milliliters) blueberries
  • 1/4 cup (60 milliliters) brown sugar
  • Juice of 1 lemon

Whipped mascarpone:

  • 2-3/4 cups (650 milliliters) mascarpone, cold
  • 3/4 cup (180 milliliters) heavy whipping cream, cold
  • 1/3 cup (80 milliliters) icing sugar

Vanilla buttercream:

  • 1-3/4 cups (420 milliliters) unsalted butter, at room temperature
  • 6-1/2 cups (1.5 liters) icing sugar
  • 1 teaspoon (5 milliliters) vanilla extract
  • 1/2 cup (120 milliliters) milk
  • 1/4 teaspoon (1.25 milliliters) salt

Blue white chocolate ganache drizzle:

  • 1 cup (240 milliliters) high quality white chocolate chips, or white chocolate bar, broken into pieces
  • 1/4 cup (60 milliliters) heavy cream
  • Blue gel food colouring
  • Fresh flowers (edible or non-toxic), to decorate

Special equipment:

  • 15 centimeter round springform cake pans, sides greased, bottoms lined with parchment paper
  • Piping bag fitted with a large round tip nozzle

Directions

  1. Preheat oven to 325 F (160 C). 

Cake:

  1. Whisk together flour, baking powder, and salt.
  2. Add almond paste to a large bowl. Beat with a hand mixer until light and fluffy, then beat in egg yolks, one cup (240 milliliters) sugar, vegetable oil, buttermilk, and almond extract until smooth. Set aside.
  3. In the bowl of a stand mixer fitted with a whisk attachment, add egg whites and whip on medium until frothy. Add cream of tartar and whip on high until soft peaks form. Reduce speed to medium, and continue whipping as you slowly pour in the remaining sugar, whipping until the peaks are shiny and firm.
  4. Add flour mixture to egg yolk mixture and mix until just uniformly combined. Gently fold a third of the egg whites into the batter using a spatula, then fold in another third, then the remaining third until combined.
  5. Evenly distribute the batter between the four cake pans. Bake in the oven for 15-18 minutes, or until a toothpick inserted into the centre comes out clean. Set aside on a wire rack to cool.

Blueberry compote:

  1. Add blueberries, brown sugar, and lemon juice to a saucepan over medium-low heat. Cook for approximately 20 minutes, until the mixture has thickened to almost resemble jam, keeping in mind that it will thicken more as it cools. Remove from heat and set aside to cool. 

Whipped mascarpone:

  1. Add mascarpone to a stand mixer fitted with a paddle attachment and beat until light and airy. Add heavy cream and icing sugar and beat for a few more minutes. Set aside. 

Vanilla buttercream:

  1. Add butter to a large bowl. Using a hand mixer, beat for one to two minutes, until butter is lighter in colour. Add icing sugar, vanilla, milk, and salt and beat on low for four to five minutes, until frosting has thickened. Set aside. 

To assemble:

  1. Remove cakes from springform pans, then level by cutting off tops of cakes. Place one cake on cake stand. Pipe a ring of buttercream around the perimeter of the cake (this will help prevent the blueberry compote and mascarpone filling from oozing out the sides once the cakes are stacked). Inside the buttercream perimeter, spread an even layer of a third of the whipped mascarpone. Top the layer of mascarpone with a third of the blueberry compote. Place another cake on top of the compote and mascarpone layer, and repeat until the cake is stacked. Once the final cake has been placed on top, put in the refrigerator to chill for 15-20 minutes.
  2. Remove from refrigerator, and using an offset spatula, spread a thin layer of buttercream over the entire cake. Put back in fridge to set.
  3. Once set, spread a thick layer of buttercream icing all over cake. Put cake back in refrigerator to chill. 

Blue white chocolate ganache drizzle:

  1. Put white chocolate in a heat-proof, microwave-safe bowl. Heat cream in a small saucepan over medium-low heat until it reaches a very gentle simmer. Immediately remove from heat and pour over chocolate in bowl. Let sit for 30-60 seconds to allow chocolate to melt, then stir until smooth. (If the chocolate is not melting, you can heat for 20 seconds in the microwave and then stir again, and repeat, if necessary.) Stir in a as much blue gel food colouring as you wish until you reach your desired colour. Put in the refrigerator for five minutes to chill.
  2. Once the cake and ganache are chilled, remove both from fridge. Using a large metal spoon, spoon some of the ganache onto the top of the cake near the edge, then use the back of the spoon to push some over the edge. Repeat until you have drizzled the ganache around the entire perimeter of the cake. Spoon ganache onto the middle of the cake a little at a time, spreading it, until the entire top of the cake is coated.
  3. Arrange fresh flowers on the top and at the base of the cake to decorate. 


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