Recipe Raspberry and lemon cake of 12-05-2018 [Updated on 14-05-2018]
There raspberry and lemon cake it's a beautiful four-story dessert. Preparing it is really easier than it seems but you have to be careful to have the bases, the wets and the cream for desserts cool well before assembling everything. In addition to being beautiful, this cake has a very soft cream lying on each layer of sponge cake and a pleasant and very delicate lemon aftertaste due to the wet. I got the recipe here and it was the dessert that accompanied my mom's birthday celebrations. Given the colors and the cute shape, it is also a perfect dessert to prepare for Mother's Day, so I leave you the recipe hoping it will be useful for the occasion. Basins and read on later: *
How to make raspberry and lemon cake
Begin to whisk the eggs with the sugar until you get a light and fluffy dough.
Then add the milk and oil slowly.
Now add the lemon juice and grated rind, the sifted flour with the baking powder and salt.
Mix until you obtain a creamy mixture to be poured into the buttered and floured molds.
Then bake the bases in a static oven at 180 ° C for about 20 minutes.
When the bases of the cake are very cold cut each into two discs.
Switch to the syrup by putting the water, sugar, lemon peels and limoncello in a saucepan over the heat.
Stir constantly to dissolve the sugar and turn off the heat just before boiling.
Let it cool down.
Prepare the cream by whipping the cream with the mascarpone, all cold from the fridge.
Then add the condensed milk slowly, stirring with a spatula so as not to disassemble the cream.
Wash and blend part of the raspberries, then pass them in a narrow mesh colander to recover the juice.
Gradually add the raspberry puree to the cream and mix gently from bottom to top.
Place the first disc in a serving dish, moisten it with the syrup and form the first tufts of cream with a pastry bag.
Repeat the same steps with the other discs.
Remember to alternate the wet with the cream and to exert a light pressure on each lying disc.
Decorate the surface with the same sprigs of cream and in the center put the raspberries kept aside and a few mint leaves.
Your raspberry and lemon cake is ready to be enjoyed.