-Cake-.
Preheat oven to 350F, grease a 10 springform pan and line the bottom with parchment paper.
In a medium bowl, whisk together flour, cornstarch, nutmeg, baking powder, baking soda and salt.
In a large bowl, cream together butter and vanilla sugar until fluffy.
Add egg yolks, honey and vanilla, beating well.
In a cup or small bowl, stir together buttermilk and yogurt until smooth.
Beginning and ending with the dry ingredients, alternate additions of flour and buttermilk mixtures, beating well after each one.
With clean beaters, whip egg whites until soft peaks, fold into the batter.
Pour into the prepared pan.
Bake on the lowest rack of the oven, covering with foil halfway through, 55-60 minutes, until it tests done.
Cool in the pan 1 hour, then refrigerate a minimum of 1 hour before unmoulding.
-Vanilla-Raspberry Filling-.
Dissolve the sugar and salt in the boiling water. Cool to room temperature.
Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
Increase the speed and beat 3-4 minutes longer.
Beat in the vanilla followed by the icing sugar.
Add the butter and shortening a few tablespoons at a time, beating well after each addition, then beat in the puree and lemon juice.
Chill 30 minutes before use.
-Very Vanilla Buttercream Frosting-.
Dissolve the sugar and salt in the boiling water. Cool to room temperature.
Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
Increase the speed and beat 3-4 minutes longer.
Beat in the vanilla followed by the icing sugar.
Add the butter and shortening a few tablespoons at a time, beating well after each addition. Continue beating until mixture is thick, creamy and fluffy.
Chill 30 minutes before use.
-Ganache-.
In a heavy-bottomed saucepan over low heat, melt together chocolate, cream and shortening until smooth.
Remove from heat and allow to cool 10 minutes. Gently re-warm if necessary for even spreading.
-Assembly-.
Level the top of the well-chilled cake and slice horizontally into three even layers.
Place bottom layer on a cake round.
With an offset spatula or palette knife, spread 1/2 of the Vanilla-Raspberry Filling in an even layer over the bottom round and top with the second layer.
Spread second layer with remaining 1/2 of the filling and place the final layer on top.
Using some of the remaining frosting, apply a thin “crumb coat” over the entire outside of the cake.
Refrigerate 1 hour.
Finish covering the top and sides of cake with the remaining frosting, making it as smooth as possible.
Freeze 30 minutes.
Pour ganache gently onto the centre of the top of the cake and spread to form “drips” or a “shadow” effect down the sides.
Allow cake to set at room temperature, then keep in the refrigerator until serving.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1867.97 Kcal (7821 kJ)
Calories from fat	1338.93 Kcal
		% Daily Value*
Total Fat	148.77g	229%
Cholesterol	268.65mg	90%
Sodium	2006.34mg	84%
Potassium	566.19mg	12%
Total Carbs	119.1g	40%
Sugars	33.64g	135%
Dietary Fiber	7.13g	29%
Protein	18.29g	37%
Vitamin C	1.3mg	2%
Vitamin A	0.5mg	17%
Iron	5.2mg	29%
Calcium	437.5mg	44%

Amount Per 100 g
Calories	375.6 Kcal (1573 kJ)
Calories from fat	269.23 Kcal
		% Daily Value*
Total Fat	29.91g	229%
Cholesterol	54.02mg	90%
Sodium	403.43mg	84%
Potassium	113.85mg	12%
Total Carbs	23.95g	40%
Sugars	6.76g	135%
Dietary Fiber	1.43g	29%
Protein	3.68g	37%
Vitamin C	0.3mg	2%
Vitamin A	0.1mg	17%
Iron	1mg	29%
Calcium	88mg	44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Oatmeal Delight Muffins

Boiling water, Quick oats, Margarine; softened, Sugar and 12 more..
Oatmeal cookie Muffins

Butter, very soft, Brown sugar , firmly packed, Egg, Flour and 10 more..
Chocolate-Chocolate Chunk Muffins

Unsalted butter, Bittersweet chocolate, coarsely chopped and 10 more..
Black and Blueberry Cobbler

Flour, Sugar , plus, Sugar, Baking powder, Baking soda and 12 more..
Low Fat Lemon-Poppy Seed Muffins

Flour, Sugar, Poppy seeds, Baking powder, Baking soda and 7 more..
Blackberry Farm Griddle Cakes

Egg, Buttermilk, Pure maple syrup, Gluten-free oat flour and 8 more..
Chocolate Muffins

Flour, Sugar, Hershey low fat cocoa, Baking powder and 5 more..