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Raspberry Lemon Cream Cake Recipe

   
 

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     Raspberry Lemon Cream Cake

Category   Desserts - Breads
Sub Category   None
Servings   12
Wine/Beverage
Recommendations
  My Easter Cake

Ingredients
3 c raspberries
1 T icing sugar
Sponge Cake
6 eggs
1 c sugar
1 T grated lemon rind (a little more please)
1 tsp vanilla
1 c flour
1/2 tsp baking powder
 
pinch salt
1/3 c butter melted
Lemon Cream;
1 pkg unflavoured gelatin
3 eggs - 2 egg yolks
1 1/4 c sugar
1 T grated lemon rind
2/3 c lemon juice
1 1/3 c whipping cream

Instructions
Sponge Cake- Line bottom of a 10 inch springform pan with parchment paper and set aside. Set eggs in a warm water bath 100 degrees for 5 min to bring to room temp. Beat eggs untill foamy on med high speed. Gradually beat in the sugar until batter falls in ribbons and is pale yellow in color. This takes about 10 min. Fold in lemon rind and vanilla. Sift together flour baking powder and salt. Sift 1/3 over the eggmixture and fold in. repeat till all flour is used. Transfer 1/4 to bowl and fold in butter. Mix back into remaining batter. Pour into parchment lined pan. Bake in centre of oven until cake springs back when lightly touched in the middle 40 to 50 min. Let cool in pan on rack for 10 min. Remove side of pan. Allow to cool completly.
Lemon cream. In a small bowl sprinkle gelatin over 3 T water and set aside. In a heat proof bowl or double boiler whisk together eggs egg yolks sugar lemon rind and lemon juice. Place over simmering water cook stirring until translucent and thick enough to mound on a spoon about 20 min. Strain into large bowl. Stir in gelatin mixture until melted. Place plastic wrap on the surface. Refrigerate stirring every 10 min until cool and mixture will mound on spoon About 1 hour. In a bowl beat cream and fold 1/3 into lemon mixture. Fold in remaining cream. Fold in 2 1/2 c raspberries and set aside.
Line bottom of spring form pan with parchment. Cut cake into 3 layers. Place top layer cut side up in pan. Spread with 1/2 of the lemon cream. Top with middle layer remaining cream and remaining cake cut side down. Cover and refrigerate until set at least 4hr and up to 24 hrs.
Remove side of pan. Sprinkle top with icing sugar and garnish with raspberries. This cake can also be served free form or deconstructed. Yummy either way.


Originally Submitted
1/31/2012





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