Lemon cake with raspberry jelly
Lemon Cake with Raspberry Jelly
Who doesn't love a dessert that combines the freshness of citrus with the sweetness of a hundred raspberries? This lemon cake with raspberry jelly recipe is perfect for bringing a splash of joy to any weekend. You may have thought about avoiding sweets, but this cake variant is so easy to prepare that it deserves a spot on your menu.
The history of this delicious dessert is closely tied to the tradition of moist cakes, which have been enjoyed for generations. The lemon cake has deep roots, inspired by old recipes that used the ingredients available at the time, and today, lemon provides a perfect contrast to the sweetness of raspberries.
Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 10
Necessary ingredients:
For the cake:
- 400 g egg whites
- 300 g sugar
- 300 g flour
- 50 g butter (melted and cooled)
- 1 ½ lemons (juice)
- 1 packet vanilla sugar
- ½ packet baking powder
- Zest of 1 lemon and 1 orange
- 2-3 tablespoons sweetened cocoa or plain cocoa
- A pinch of salt
For the jelly:
- 250 ml raspberry syrup
- 1 packet gelatin for cakes (red jelly)
Preparing the cake:
1. Beat the egg whites: Start by separating the egg whites from the yolks. Use a clean, dry bowl to beat the egg whites, adding a pinch of salt. This will help stabilize the foam. Use a mixer on high speed and beat the egg whites until stiff peaks form.
2. Add the sugar: While continuing to beat, gradually add the sugar, one tablespoon at a time, so that it integrates well and you achieve a glossy foam. Then, add the vanilla sugar for extra flavor.
3. Incorporate the lemon juice: Add the lemon juice and mix until everything is well combined. The foam should be glossy and hold its shape well.
4. Add the flour and butter: Gradually add the flour, mixing with a spatula or a palette, being careful not to deflate the foam. Add the melted and slightly cooled butter, mixing gently.
5. Flavor with citrus: Finally, add the lemon and orange zest, mixing gently. These will bring a fresh flavor to the cake.
6. Prepare the mold: Prepare a bundt pan by greasing it with butter and dusting it with flour to prevent sticking. Pour half of the batter into the mold and sprinkle a generous layer of sweetened cocoa (or plain cocoa). Then, pour the remaining batter.
7. Bake: Place the mold in a preheated oven at 180°C and bake for about 40 minutes. Check if it’s done using the toothpick method – it should come out clean.
Preparing the raspberry jelly:
1. Mix the ingredients: In a bowl, mix the raspberry syrup with the gelatin.
2. Boil: Place the mixture over low heat and let it reach boiling point, stirring constantly. Once it boils, remove from heat and let it cool slightly.
3. Pour over the cake: When the cake is completely cooled, pour the raspberry jelly evenly on top.
Serving and suggestions:
The lemon cake with raspberry jelly can be served plain or with a dollop of sour cream or whipped cream for a creamy contrast. It is delicious alongside a cup of tea or coffee, offering an unforgettable culinary experience.
Tips and variations:
- If you want to personalize the recipe, you can add some chopped nuts or almonds to the cake batter.
- You can replace raspberries with another fruit, such as peaches or strawberries, to create a different version of this dessert.
Nutritional benefits:
This cake provides a good source of protein from the egg whites and antioxidants from the lemon and raspberries. It also contains essential vitamins that contribute to overall health.
Frequently asked questions:
1. Can I use egg yolks instead of egg whites?
- It is not recommended, as the texture and consistency of the cake rely on the aeration of the egg whites.
2. How can I tell if the cake is baked?
- A toothpick inserted in the center of the cake should come out clean. If there is batter on the toothpick, leave it in the oven for a few more minutes.
3. Can I make the jelly from fresh fruit?
- Absolutely! You can use fresh fruit to make homemade raspberry syrup.
We wish you great success in preparing this lemon cake with raspberry jelly! It is a dessert that will surely bring smiles to the faces of your loved ones.
Ingredients: 400 g egg white, 300 g sugar, 300 g flour, 50 g butter, lemon juice (I added 1 1/2), vanilla sugar, 1/2 packet baking powder, lemon and orange zest, sweetened cocoa, salt. For the jelly: 250 ml raspberry syrup, 1 packet red jelly powder.
