Raspberry Lemon Cream Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Raspberries in creamy lemon layers make this sponge cake a delicious treat Ingredients:
3 cups raspberries - set aside 2/3 cup in a separate bowl |
1 tblspn icing sugar |
gently mix remaining 2 1/3 cups with icing suar |
sponge cake |
6 eggs |
1 cup granulated sugar |
1 tblsp grated lemon rind |
1 tsp vanilla |
1 cup all-purpose flour |
1/2 tsp baking powder |
pinch salt |
1/3 cup butter - melted |
lemon cream |
1 pkg (7g) unflavored gelatin |
4 eggs - well beaten |
1 1/4 cups granulated sugar |
1 tblspn grated lemon rind |
2/3 cup lemon juice |
1 1/3 cup whipping cream |
Directions:
1. SPONGE CAKE:-
2. Pre-heat oven to 325 degrees
3. Line bottom of 10 inch springform pan with wax paper or parchment paper
4. Grease sides of pan - set aside
5. Set eggs in a bowl of warm water for 5 mins
6. In an electric mixer on medium speed,beat eggs until foamy
7. Gradually beat in sugar until pale yellow & batter falls in ribbons when beaters are lifted (about 10 mins)
8. Fold in lemon rind & vanilla
9. Sift together flour, baking powder & salt
10. Sift 1/3 over egg mixture & fold in
11. Repeat twice more with remaining flour mixture
12. Transfer 1/4 of the mixture into a small bowl & fold in the melted butter
13. Fold back into remaining batter
14. Pour into prepared pan
15. Bake in the center of oven until cake springs back when lightly pressed in the center, about 45 - 50 mins
16. Let cool in pan on wire rack for 10 mins
17. Remove side & bottom of pan & the wax paper & let cool on rack
18. LEMON CREAM:-
19. In a small bowl, sprinkle gelatin over 3 Tblspn water - set aside
20. In a heat proof bowl or double saucepan, whisk together eggs, sugar, lemon rind & lemon juice
21. Place over simmering water & cool stirring frequently until translucent & thick enough to to softly mound on spoon (about 20 mins)
22. Remove from heat & stir in gelatin until completely melted
23. Place plastic wrap directly on the surface
24. Refrigerate, stirring every 10 mins until cool & mixture can mound on a spoon. (about 1 hr)
25. In bowl, beat whipping cream & fold 1/3 into lemon mixture
26. Fold in the remaining cream
27. Fold in 2 1/3 cups raspberries
28. Line bottom & sides of same pan with waxed paper or parchment paper
29. Cut cake horizontally into 3 layers. The top of the cake is now going to become the bottom
30. Place bottom cake layer, cut side UP in bottom of pan
31. Spread with 1/2 the lemon/raspberry cream mixture
32. Top with middle cake layer
33. Spread with remaining 1/2 lemon/raspberry mixture
34. Top with top cake layer, cut side DOWN
35. Cover & refrigerate until set (about 4 hrs)
36. Remove side of pan, invert cake onto serving plate & remove bottom of pan.
37. Sprinkle with icing sugar & arrange remaining 2/3 up raspberries around top edge
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