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Limoncello Raspberry Cake Recipe

   
 

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     Limoncello Raspberry Cake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   2 hrs

Ingredients
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
3/4 cup suger
2 small eggs
1/4 cup milk
1/4 cup limoncello
Zest and juice from one small lemon
 
FROSTING
8 ounces marscapone cheese
2/3 cup lemon curd
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
2 cups fresh raspberries, rinsed and dried
Bar of white chocolate, shaved into curls

Instructions
This cake is best if made the day before serving. Trust me on this one. Trader Joe's has the marscapone and lemon curd at the best price. You will need an 8 inch springform pan or an 8 inch square pan, lined with parchment or wax paper, greased and dusted with flour. Preheat oven at 350.
EASY CAKE METHOD- Ignore the left sided ingredients above and make a Duncan Hines Supreme Lemon Cake mix, as directed on box with the addition of 1 teaspoon of lemon extract and the fine zest of one lemon. Bake in two layers, round or square. Skip ahead to the step 4.
Blend dry cake ingredients together and set aside. Cream the butter with the sugar. Add eggs one at a time and beat well in between. Then beat in liquid ingredients alternating with the dry, adding the lemon juice and zest last. Pour into the prepared pan and bake for 25 minutes, until toothpick inserted in middle comes out clean or top springs back. Let it rest 10 minutes, then remove from pan. Allow to cool completely before frosting. If made in one pan cut cake layer horizontally to make two halves.
For frosting- beat the whipping cream until very stiff, adding powdered sugar after the soft peak stage. In a separate bowl blend the lemon curd with the marscapone until smooth. Fold in the whipped cream mixture until mixed. To assemble- You have two layers of cake. Spread the two sides that will face each other in the middle with 1/2 cup of frosting each. Put raspberries in a solid single layer on top of the bottom frosted layer, reserving a few berries for garnishing. Then invert the other frosted layer on top of the raspberries, so they are sandwiched between the frosting. Frost the top and sides with the rest of the frosting. Sprinkle white chocolate curls on top and decorate with a few raspberries. Cover loosely and refrigerate. Take out an hour before serving.


Originally Submitted
2/20/2015





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