Raspberry Lemon Cream Cake

By The Canadian Living Test Kitchen

380 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	404404 cal
pro	8 g8g pro
total fat	19 g19g total fat
sat. fat	11 g11g sat. fat
carb	52 g52g carb
fibre	3 g3g fibre
chol	221 mg221mg chol
sodium	107 mg107mg sodium
% RDI:	-
calcium	55 calcium
iron	99 iron
vit A	2121 vit A
vit C	2525 vit C
folate	2525 folate

More great recipes from this menu:

Tender sponge cake holds layers of fresh raspberries in a creamy lemon filling for this make-ahead dessert.

Ingredients

3 cups raspberries 3 3cups cupsraspberryraspberries
1 tbsp icing sugar 1 1tbsp tbspicing sugar
Sponge Cake:
6 eggs 6 6eggeggs
1 cup granulated sugar 1 1cup cupgranulated sugar
1 tbsp grated lemon rind 1 1tbsp tbspgrated lemon rind
1 tsp vanilla 1 1tsp tspvanilla
1 cup all-purpose flour 1 1cup cupall-purpose flour
1/2 tsp baking powder 1/2 1/2tsp tspbaking powder
1 pinch salt 1 1pinch pinchsalt
1/3 cup butter , melted1/3 1/3cup cupbutter, melted
Lemon Cream:
1 pkg unflavoured gelatin 1 1pkg pkgunflavoured gelatin
3 eggs 3 3eggeggs
2 egg yolks 2 2egg yolkegg yolks
1-1/4 cup granulated sugar 1-1/4 1-1/4cup cupgranulated sugar
1 tbsp grated lemon rind 1 1tbsp tbspgrated lemon rind
2/3 cup lemon juice 2/3 2/3cup cuplemon juice
1-1/3 cups whipping cream 1-1/3 1-1/3cups cupswhipping 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 salt ; 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