Raspberry Lemon Cream Cake
Tender sponge cake holds layers of fresh raspberries in a creamy lemon filling for this make-ahead dessert.
Servings: 12
Ingredients:
Raspberry Lemon Cream Cake
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 404 |
| pro | 8 g |
| total fat | 19 g |
| sat. fat | 11 g |
| carb | 52 g |
| fibre | 3 g |
| chol | 221 mg |
| sodium | 107 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 9% |
| vit A | 21% |
| vit C | 25% |
| folate | 25% |
-
3 cups (750 mL) raspberries
1 tbsp (15 mL) icing sugar
sponge_cake:
6 eggs
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) grated lemon rind
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
Pinch salt
1/3 cup (75 mL) butter, melted
Lemon Cream:
1 pkg (7 g) unflavoured gelatin
3 eggs
2 egg yolks
1-1/4 cups (300 mL) granulated sugar
1 tbsp grated lemon rind
2/3 cup (150 mL) lemon juice
1-1/3 cups (325 mL) whipping cream
Preparation:
Sponge Cake: Line bottom of 10-inch (3 L) springform pan with parchment paper; grease side. Set aside.
Set eggs in bowl of warm (100°F/40°C) water for 5 minutes.
In electric stand mixer on medium-high speed, beat eggs until foamy. Gradually beat in sugar until pale yellow and batter falls in ribbons when beaters are lifted, about 10 minutes. Fold in lemon rind and vanilla.
Sift together flour, baking powder and sa< sift one-third over egg mixture and fold in. Repeat twice. Transfer one-quarter to bowl; fold in butter. Fold back into remaining batter. Pour into prepared pan.
Bake in centre of 325°F (160°C) oven until cake springs back when lightly touched in centre, 45 to 50 minutes. Let cool in pan on rack for 10 minutes. Remove side of pan; let cool on rack. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours, or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Lemon Cream: In small bowl, sprinkle gelatin over 3 tbsp (50 mL) water; set aside.
In heatproof bowl, whisk together eggs, egg yolks, sugar, lemon rind and lemon juice. Place over simmering water; cook, stirring frequently, until translucent and thick enough to softly mound on spoon, about 20 minutes.
Strain into large bowl. Stir in gelatin mixture until melted. Place plastic wrap directly on surface; refrigerate, stirring every 10 minutes, until cool and mixture can mound on spoon, about 1 hour.
In bowl, beat cream; fold one-third into lemon mixture. Fold in remaining cream. Fold in 2-1/3 cups (575 mL) of the raspberries; set aside.
Line bottom and side of same pan with waxed or parchment paper. Cut cake horizontally into thirds. Place top cake layer, cut side up, in pan. Spread with half of the lemon cream. Top with middle cake layer, remaining lemon cream and remaining cake layer, cut side down. Cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Remove side of pan. Sprinkle top with icing sugar. Arrange remaining raspberries around top edge.
Set eggs in bowl of warm (100°F/40°C) water for 5 minutes.
In electric stand mixer on medium-high speed, beat eggs until foamy. Gradually beat in sugar until pale yellow and batter falls in ribbons when beaters are lifted, about 10 minutes. Fold in lemon rind and vanilla.
Sift together flour, baking powder and sa< sift one-third over egg mixture and fold in. Repeat twice. Transfer one-quarter to bowl; fold in butter. Fold back into remaining batter. Pour into prepared pan.
Bake in centre of 325°F (160°C) oven until cake springs back when lightly touched in centre, 45 to 50 minutes. Let cool in pan on rack for 10 minutes. Remove side of pan; let cool on rack. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours, or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Lemon Cream: In small bowl, sprinkle gelatin over 3 tbsp (50 mL) water; set aside.
In heatproof bowl, whisk together eggs, egg yolks, sugar, lemon rind and lemon juice. Place over simmering water; cook, stirring frequently, until translucent and thick enough to softly mound on spoon, about 20 minutes.
Strain into large bowl. Stir in gelatin mixture until melted. Place plastic wrap directly on surface; refrigerate, stirring every 10 minutes, until cool and mixture can mound on spoon, about 1 hour.
In bowl, beat cream; fold one-third into lemon mixture. Fold in remaining cream. Fold in 2-1/3 cups (575 mL) of the raspberries; set aside.
Line bottom and side of same pan with waxed or parchment paper. Cut cake horizontally into thirds. Place top cake layer, cut side up, in pan. Spread with half of the lemon cream. Top with middle cake layer, remaining lemon cream and remaining cake layer, cut side down. Cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Remove side of pan. Sprinkle top with icing sugar. Arrange remaining raspberries around top edge.
Source
Canadian Living Magazine: July 2007
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