I don´t have fresh fruit yet, so the frozen one had to be enough for now. Since I wanted something other than chocolate, I chose a raspberry lemon combination. After all, it is a fresh summer and tasty combination. This Raspberry Lemon Cake is made with fluffy lemon sponge cake with raspberries, raspberry jelly layer and lemon filling. It is a precisely balanced combination of raspberries and lemon. Cake is similar to the sponge cake, but it contains lemon zest, juice and sour cream, so it is a little bit different, but still fluffy. Frozen raspberries are also added into batter. Then, there is a jelly layer, also made with frozen raspberries, I already used it in Raspberry Chocolate Cake Bars which were a success. In the end, there is heavy cream and cream cheese cream filling with a hint of lemon. The cake is better next day, since cream filling gets a pinkish touch from raspberry jelly after some time. This cake is delicious, fresh and represents a balanced ratio of raspberries, lemon, fluffy cake, fruit and creamy layer.
- Cake:
- 115 g butter
- 120 g crystal sugar
- Zest from 1 lemon
- 1 tsp vanilla extract
- 3 eggs
- 160 g cake flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- A pinch of salt
- 60 ml whole milk
- 60 g sour cream
- 25 ml fresh lemon juice
- 150 g raspberries (fresh or frozen – not thawed)
- 2 tbsp all purpose flour
- Raspberry layer:
- 300 g raspberries (fresh or frozen - thawed)
- 120 g sugar
- 4 tbsp water
- 8 g gelatin powder
- 4 tbsp water
- Lemon cream filling:
- 200 ml heavy cream
- 100 g cream cheese
- 3 tbsp icing sugar
- Zest from ¾ lemon
- 1 tsp fresh lemon juice
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Cake:
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Beat butter with sugar, lemon zest and vanilla extract. Beat it for 5 minutes (not leson medium speed.
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Add eggs, one at a time, beat after every addition.
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In the next bowl, whisk cake flour with baking powder, baking soda and salt. Mix it well.
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Incorporate flour mixture into butter mixture and beat it shortly using a mixer on a low speed.
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Add milk, sour cream and lemon juice, stir it using a spatula, until all ingredients combine. Be careful not to overmix.
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Toss raspberries in all-purpose flour and gently incorporate them in batter using a spatula.
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Bake at 180 degrees for 30 – 35 minutes or until a toothpick inserted comes out clean.
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Let it cool.
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Raspberry layer:
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Cook sugar with raspberries and water on a medium heat.
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Bring it to simmer and let it bubble for 5 minutes.
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Prepare gelatin according to directions – mix gelatin powder with water. Heat it, until gelatin melts down, then incorporate few tablespoons of raspberry mixture.
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Pour the gelatin mixture into the rest of raspberries and stir well until it starts to boil again.
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Immediately set it aside, let it cool for 15 minutes and pour it on a cooled cake.
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Let it cool at room temperature for a few minutes, then transfer it into a refrigerator for one hour and half or two hours.
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Lemon cream filling:
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Whip heavy cream.
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Add cream cheese, icing sugar, lemon zest and juice, whip again.
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Spread lemon cream filling over raspberry layer and let it get firm in the refrigerator for a couple hours.
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It can be decorated with freeze dried raspberries before serving.
- Recipe for a cake adapted from Baker By Nature
- Baking pan - 23 cm
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