Lemon and Raspberry-Lime Layer Cake

 
makes one three-layer 9″ cake
INGREDIENTS:
  • 2 3/4 cups AP flour
  • 1 3/4 tspn baking powder
  • 1/4 tspn salt
  • 2 sticks (1 cup) butter, at room temperature
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 3/4 cup milk
  • 1/4 cup freshly squeezed lemon juice
  • 2 tspn freshly grated lemon zest
  • 1 cup fresh raspberries
  • 1 Tbspn flour

METHOD:

  1. Preheat oven to 180 degrees C. Grease and flour three 9 x 2 inch round cake pans, line the bottoms with parchment rounds and grease again. If desired, line the cake pans with bake-even strips. Set aside.
  2. In a bowl, sift together the 2 3/4 cups flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes on medium.
  4. Add the eggs to the creamed butter one at a time, beating well after each addition.
  5. Add the flour in four additions, alternating each with milk and lemon juice.
  6. Finally, mix in the lemon zest just until it is evenly distributed throughout the batter.
  7. In a separate bowl, toss to combine the fresh raspberries and 1 Tbspn flour.
  8. Pour the batter into the prepared cake pans. Divide the raspberries on top of the three cakes. Bake for 35-45 minutes (the recipe in the book calls for 20-25 minutes, though I had to bake my cakes for a much longer time even though my oven thermometer was registering 350 degrees F.) until a toothpick inserted to the center of the cakes come out cleanly. Remove from the oven and let cool completely on a wire rack.

for lemon curd filling:

  • 1 cup sugar
  • 6 Tbspn corn starch
  • 1/4 tspn salt
  • 1/2 cup cold water
  • 1/2 cup freshly squeezed meyer lemon juice
  • 3 egg yolks
  • 2 Tbspn butter
  • 1 1/3 cups boiling water
  • 1 Tbspn freshly grated meyer lemon zest

METHOD:

  1. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the cold water and lemon juice.
  2. Add the egg yolks and butter, blending until smooth.
  3. Gradually add in the boiling water, stirring constantly.
  4. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
  5. Remove the curd from heat and mix in the lemon zest. Let cool.

for raspberry-lime curd filling:

  • 1 1/2 cups fresh or thawed, frozen raspberries*
  • 1 cup sugar
  • 6 Tbspn corn starch
  • 1/4 tspn salt
  • 1/2 cup freshly squeezed lime juice
  • 3 egg yolks
  • 2 Tbspn butter
  • 1 1/3 cup boiling water
  • 1 Tbspn freshly grated lime zest

METHOD:

  1. In a food processor or blender, puree the raspberries until smooth. If desired, pour through a sieve to take out seeds (or don’t strain depends how you like it.)
  2. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the raspberry puree and freshly squeezed lime juice.
  3. Add the egg yolks and butter, blending until smooth.
  4. Gradually add in the boiling water, stirring constantly.
  5. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
  6. Remove the curd from heat, mix in lime zest, and let cool.

(*I like using frozen raspberries for raspberry puree because they’re frozen at the peak of their freshness and so are perfect for pureeing! Even better if you find frozen organic raspberries.)

for raspberry-lime Italian meringue buttercream:

  • 1/2 cup raspberry puree, from about 3/4 cup raspberries
  • zest of 3 limes
  • juice of 2 limes
  • 11 oz. sugar (~310 grams)
  • 5 oz. water (~140 grams)
  • 150 grams egg whites (~5 egg whites)
  • pinch of cream of tartar, optional
  • 50 grams sugar
  • 4 sticks (1 lb) butter, at room temperature

METHOD:

  1. In a small bowl, mix together the raspberry puree, lime zest, and lime juice. Set aside.
  2. Combine water and 11 oz. (310 gr) sugar in a small pot over medium-high heat. Without stirring, bring to a boil and let cook until the temperature reaches 115 degrees C.
  3. Meanwhile, place the egg whites and cream of tartar in a mixer bowl. With the whisk attachment, begin whisking the egg whites when the syrup begins to bubble on the stove. Start whisking on medium low until the whites begin to foam, then increase speed to high and gradually add the remainder of the sugar. Whip until soft peaks form and stop.
  4. Once the syrup has reached 115 degrees C (soft ball stage) and the whites have been whipped to soft peaks, gradually pour the syrup in a small stream into the egg whites, whisking on medium high continuously. Be careful not to allow the sugar syrup to fall on the beaters.
  5. Continue whisking until the bowl of the mixer is at body temperature and not warm anymore.
  6. Slowly begin to add the butter, about a half tablespoon at a time.
  7. Once all of the butter is incorporated, continue whisking while adding the raspberry and lime mixture. Beat until incorporated. Use immediately.

for assembly:
In between each cake layer, spread a thin layer of buttercream, top with a combination of lemon and raspberry-lime curds, and then another thin layer of buttercream.

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