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"Raspberry Explosion Layer Cake"



CookingAddic  Made this very unique cake for the New Year celebration. The flavors will make your taste buds dance! It has layers of nutty cake filled with raspberry jello and wine. The middle layer is crunchy pastry puff and it's all covered in really delicious cream. My aunt Sveta gave me this awesome recipe when I was visiting her this summer. I was looking for a perfect name for it and Larissa from  instagram had the best name for it; "Raspberry Explosion Layer Cake". It explains this cake best!


      Ingredients for the batter:

  • 2 eggs
  • 1 cup sour cream
  • 1 cup sugar
  • 4 tbsp chopped walnuts
  • 1 tsp baking soda
  • 1 tsp baking powder 
  • 1 cup of flour
  • 1 tsp vanilla extract
  • 1 sheet of Pastry Puff Dough (baked separate)


       Frosting Cream:


  • 2 sticks (220 gr) unsalted butter (room temp)
  • 1 can sweetened condensed milk 
  • 16 oz cool whip (slivki) at room temp
  • 1 large orange, juiced
  • 1 small lemon, juiced 


     Jello syrup:

  • 1- 3 oz pkg raspberry jello
  • 2 cups water
  • 2 tbs sweet red wine



Preheat oven to 400 F.

I used 9 inch circle cake pan. Unroll pastry puff dough and cut out a little bigger circle than the cake size. Poke with the fork all over. 
Bake on 400 F about 15 min or until golden color. Those cut outs will be needed for the edges of the cake. Let it cool.
Change the oven temp to 325 F.
 For the batter mix eggs with sugar. Whip until fluffy, about 6 min.
Add sour cream and vanilla; mix. 
 Mix flour with baking soda and baking powder. Sift it in, mix.
 Add nuts.
Pour into oiled 9 in pans. Bake on 325 F for about 30 min or until it will be golden color. Let cool.








Make jello: mix 1 cup of hot water and then mix in 1 cup of cold water. Let it cool to a room temp. 


Cream directions:
Recipe called for 2 pkg of gelatin, but cream was thick enough. So I skipped it. 

Whip butter using a paddle attachment, then add sweetened condensed milk, while mixing.   
Add cool whip; mix. 
While mixing add juiced orange and lemon. 
Brush cake layers with wine. 
Poke holes all over. 
Drench it with jello.
Add generous amount of cream and place puff pastry in the middle of cream layers. 
Cover the whole cake using all cream. 
Use cut outs from pastry puff for the sides of the cake. Decorate as you wish. Refrigerate for 1 hr. 
Enjoy!!!