Prosecco and Raspberry Layer Cake

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My friend Anna became a Master a few weeks ago! A Master of Sociology that is. And as of March 15th I too am a Master! It’s been a really long road to getting my MA and honestly I’ve seriously considered quitting more than a few times. The longer I’m involved with academia the more I realize how I hate so much about it but at the same time know that I love teaching and have a valuable point of view to bring. It’s been a constant battle, just like with my eating disorder, of not being good enough. I’m learning to embrace the gray zone. I’m not the best graduate student ever, my MA thesis s not the best thesis ever. But guess what?!!!!! That’s cool. Because I’m more than a graduate student. I remind myself of that often. I even had a professor tell me a couple months ago that I needed to seriously consider whether or not I wanted to continue graduate school. And that being a housewife and mom are wonderful fulfilling options. It didn’t quite hit me till after the meeting what he had said. I strongly believe that being a mom and housewife and wonderful fulfilling options for some women. But that’s not why I was accepted to graduate school.

Anna, here’s to you and the other strong women and women of color out there doing their thing, changing academia one person at a time.

Prosecco and Raspberry layer cake – adapted from The Cake Blog

Prosecco Cake

1 1/4 cups butter (2 1/2 sticks)

1 3/4 cup sugar

6 egg whites

1 1/4 cups prosecco or champagne

2 teaspoons vanilla

3 1/3 cups cake flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

Raspberry Frosting

12 ounces frozen raspberries

3/4 cup prosecco

2 sticks butter

4 cups powdered sugar

1 teaspoon vanilla

For the cake:

Preheat oven to 350 degrees.

Prepare three 8 inch cake pans with parchment paper or foil.

Combine all dry ingredients in a bowl.

Beat butter and sugar till light and fluffy. Add in egg whites, one at a time, mixing till fully combined. Add vanilla.

Alternate between adding dry ingredients and prosecco till the batter is combined but not over-mixed.

Pour into prepared pans and bake for 25 minutes or until just slightly golden brown around the edges.

For the frosting:

Cook raspberries and prosecco for 10 to 15 minutes until liquid has reduced a bit. Cool.

Beat butter and powdered sugar in stand mixer or with hand mixer. Add vanilla.

Add raspberry prosecco mixture.

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