If you love confectionery and you are in San Francisco, please make an effort to visit my favorite pastry shop, Miette. From the moment you enter the store, you would feel as if you are in a different world, and all the troubles will be solved with a bite from anything in this store. I love how charming the store is, and then I look around and I love all confectionery. You can imagine how excited I was when I saw the cookbook from Miette.
The cake & frosting recipes are from the book. Though, I added my twist with raspberry and Pocky. Admittedly, this type of Pocky is quite hard to find in the U.S., you might have to look often at Japanese Market or order it online. But I promise you that it’s worth spending time and effort making this cake.
- 1 + 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 7 oz. unsalted butter, at room temperature
- 1 cup sugar
- 10 large egg yolks, at room temperature
- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
Preheat the oven to 350 ํF. Sift together the flour, baking powder. and salt into a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until light colored and fluffy, about 10-12 minutes. Add the egg yolks in three additions, beating until completely combined after each, about 2 minutes per addition. Scrape down the sides of the bowl as needed. Raise the speed to high and beat for 30 seconds to fully combine.
In a bowl, stir together the buttermilk and vanilla. With the mixer on low speed, add the dry ingredients in three additions alternately with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix just until combined.
Divide the batter between the prepared pans and smooth the tops. Bake until the cakes are lightly browned and a tester inserted in the center comes out clean, 35-40 minutes.
Transfer to wire racks and let cool in the pans for about 20 minutes. Then invert the cakes onto the racks and let cakes cool completely on wire racks.
Vanilla Buttercream (about 6 cups)
- 2 cups sugar
- 1/3 cup water
- 5 large egg whites
- 1 teaspoon cream of tartar
- 3 cups unsalted butter, at room temperature
- 2 tablespoons vanilla extract
In a small saucepan over medium heat, combine the sugar and water. Clip a candy thermometer to the side of the pan. Cook the mixture until it reaches 248 ํF.
Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until soft peak, then keep in low speed.
As soon as the sugar syrup reaches 248 ํF, raise the speed to medium, and immediately pour sugar syrup into the whites, pour a few tablespoons at a time, and whisk until all incorporated. When all the syrup has been added, raise the speed to high and continue to whisk until the mixture cools to room temperature, about 5-10 minutes.
Begin to add butter, 1 tablespoon at a time. The mixture may become curdled, don’t worry, raise the speed to high and continue adding butter. When all butter has been added, the frosting should be smooth and thick. Add vanilla and mix to combine.
To assemble the cake, you will need:
- 12 oz. fresh paspberries
- 6 packs of Pocky (rare cheese cake) (2 packs/box)
- Raspberry curd … I bought raspberry curd instead of making it from scratch. I am sure you will cut me a slack during this holiday seasons. But if you are insisting on homemade Raspberry curd, click here for Raspberry curd recipe.
Each layer cake should be about 2 cm. high. Spread the cake with raspberry curd, follow with vanilla buttercream, and top with fresh raspberries. Repeat these step one more time.
Cut all Pocky to the corrected height (measure the height of the cake, then cut Pocky accordingly). Spread vanilla buttercream on the sides of the cake, and arrange Pocky around the cake. The final touch is to sprinkle confectioners’ sugar on top. Voila!!!
Reference: Butter cake & Vanilla Buttercream recipes are from “Miette” book.