Raspberry Lemon Cream Cake Recipe

How to make it

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• SPONGE CAKE:-
• Pre-heat oven to 325 degrees
• Line bottom of 10 inch springform pan with wax paper or parchment paper
• Grease sides of pan - set aside
• Set eggs in a bowl of warm water for 5 mins
• In an electric mixer on medium speed,beat eggs until foamy
• Gradually beat in sugar until pale yellow & batter falls in ribbons when beaters are lifted (about 10 mins)
• Fold in lemon rind & vanilla
• Sift together flour, baking powder & salt
• Sift 1/3 over egg mixture & fold in
• Repeat twice more with remaining flour mixture
• Transfer 1/4 of the mixture into a small bowl & fold in the melted butter
• Fold back into remaining batter
• Pour into prepared pan
• Bake in the center of oven until cake springs back when lightly pressed in the center, about 45 - 50 mins
• Let cool in pan on wire rack for 10 mins
• Remove side & bottom of pan & the wax paper & let cool on rack
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• LEMON CREAM:-
• In a small bowl, sprinkle gelatin over 3 Tblspn water - set aside
• In a heat proof bowl or double saucepan, whisk together eggs, sugar, lemon rind & lemon juice
• Place over simmering water & cool stirring frequently until translucent & thick enough to to softly mound on spoon (about 20 mins)
• Remove from heat & stir in gelatin until completely melted
• Place plastic wrap directly on the surface
• Refrigerate, stirring every 10 mins until cool & mixture can mound on a spoon. (about 1 hr)
• In bowl, beat whipping cream & fold 1/3 into lemon mixture
• Fold in the remaining cream
• Fold in 2 1/3 cups raspberries
• Line bottom & sides of same pan with waxed paper or parchment paper
• Cut cake horizontally into 3 layers. The top of the cake is now going to become the bottom
• Place bottom cake layer, cut side UP in bottom of pan
• Spread with 1/2 the lemon/raspberry cream mixture
• Top with middle cake layer
• Spread with remaining 1/2 lemon/raspberry mixture
• Top with top cake layer, cut side DOWN
• Cover & refrigerate until set (about 4 hrs)
• Remove side of pan, invert cake onto serving plate & remove bottom of pan.
• Sprinkle with icing sugar & arrange remaining 2/3 up raspberries around top edge