Lemon-raspberry cake recipe

Recipe for a delicious and light lemon cake with lemon curd and raspberries.

4.42 z 24 ocen

Prep Time 1

Cook Time 20

Total Time 1 20

Course Layer Cakes

Servings 15

Calories 275 kcal

Whisk the egg whites with a pinch of salt until light and foamy.
3 egg whites
Add sugar and mix until the egg whites are glossy.
100 g sugar
Sift the flour through a sieve together with the potato starch.
80 g wheat flour, 30 g potato starch
Add the egg yolks to the egg whites and gently mix with a spatula.
3 egg yolks
Pour in the flour and carefully mix with a spatula.
Line the bottom of a 22 cm diameter springform pan with baking paper - leave the sides clean.
Transfer the batter to the springform pan and level the surface.
Bake at 180 degrees (top/bottom heat) for about 20 minutes - until a dry skewer comes out clean.
After baking, let it cool.
Cut the sponge cake into two layers (if the top is very domed, you can trim it to get a flatter cake).
I like soaked sponge cakes and I soaked mine with water with a little sugar and lemon juice.

Pour some water into a larger pot and place it on the heat.
Place a smaller pot on top of it.
Pour lemon juice into the smaller pot, add lemon zest, sugar, and butter.
2 lemons, 150 g sugar, 60 g butter
Cook over a double boiler until the butter and sugar dissolve.
Whisk the eggs briefly with the egg yolk.
2 eggs, 1 egg yolk
Pour the eggs into the lemon mixture and cook - stirring constantly - until the cream thickens (almost like pudding).
Cover the finished lemon curd with cling film and let it cool, then chill in the refrigerator.

Add cold heavy cream and chilled lemon curd to the cold mascarpone (you can set aside 1-2 tablespoons of lemon curd for decoration).
500 g mascarpone cheese, 250 ml heavy cream
Mix until well combined and a thick cream forms.

Place the bottom sponge cake layer on a cake stand - if you wish, you can soak it.
Spread about 2/3 of the lemon cream.
Arrange most of the raspberries on the cream and gently press them into the cream.
300 g raspberries
Place the second sponge cake layer and soak it (if you like).
Spread the remaining cream on top and decorate with the remaining raspberries.
Store the cake in the refrigerator.

Servings: 100gCalories: 275kcalCarbohydrates: 20gProtein: 4gFat: 19g

Keyword cake with lemon curd, lemon cake, raspberry cake

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