Kiri Layered Cake
Desserts
60 mins
6Four layers of vanilla cake, topped with creamy Kiri buttercream
Ingredients
For the Cake
- 2 1/4 cups granulated sugar
- 1 1/4 cups salted butter, softened
- 7 large egg whites, at room temperature
- 3 1/2 cups cake flour, plus more for pans
- 4 teaspoons baking powder
- 1/2 teaspoon salt 1 cup water
- 2 teaspoons vanilla extract
For Buttercream Frosting
- 24 Kiri Square Portions, softened
- 1 cup salted butter, softened
- 450 grams powdered sugar
- 2 tablespoons whole milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Cooking steps
Preparing the Cake
- Preheat the oven to 180 Degrees.
- Beat sugar and butter at medium speed with a heavy-duty stand mixer until fluffy, 3 to 5 minutes. Gradually add egg whites, one-third at a time, beating well after each addition.
- Sift together cake flour, baking powder, and salt; gradually add to butter mixture alternately with water, beginning and ending with flour mixture.
- Stir in vanilla extract. Pour batter into 4 greased and floured 9-inch round cake pans.
- Bake in preheated oven until a wooden pick inserted in the center comes out clean, 19 to 21 minutes.
- Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, about 30 minutes.
Preparing the Cream Cheese Frosting
- Beat Kiri cheese and salted butter with an electric mixer on medium speed until smooth.
- Gradually add powdered sugar, whole milk, vanilla extract, and salt, and beat until smooth. Increase speed to medium-high and beat until light and fluffy.
- Evenly layer frosting between each cake layer.
- Frost the outer layer of the cake, decorate as desired and serve.
Cooking steps
