Lemon cake

Lemon and Raspberry Jam Cake – A Refreshing and Aromatic Delight

Discover a lemon cake recipe that combines the tangy flavor of lemon with the sweetness of raspberries, providing you with a perfect dessert for any occasion. This cake is not just a treat for the taste buds but also a true visual feast. Cooking is an art, and with each step of this recipe, you will become a true master of desserts.

Preparation Time: 30 minutes
Baking Time: 15 minutes
Total Time: 45 minutes
Number of Servings: 8

Ingredients

For the Base:
- 3 eggs
- 3 tablespoons cold water
- A pinch of salt
- 6 tablespoons sugar
- 150 g flour (approximately 6 tablespoons)
- 3 tablespoons melted butter (cooled)
- Grated zest of 1 lemon
- 1/2 packet baking powder

For the Lemon Cream:
- 2 whole eggs
- 6 tablespoons sugar
- 40 g cornstarch (or a packet of vanilla pudding)
- 200 ml heavy cream for whipping
- 1 packet whipping cream stabilizer
- 1 tablespoon powdered sugar
- Grated zest and juice of 1 lemon

For Assembly:
- 1/2 jar raspberry jam
- 1 packet lemon glaze (Dr. Oetker or similar)
- Decorative candies (optional) or grated lemon zest for decoration

Preparing the Base

1. Beat the Egg Whites: In a large bowl, beat the egg whites from the 3 eggs with 3 tablespoons of cold water and a pinch of salt. Use an electric mixer to achieve a consistent meringue-like foam. This step is essential for a fluffy base.

2. Add the Sugar: Continue to gradually add the sugar, one tablespoon at a time, mixing well until it completely dissolves. This step will contribute to the stability of the meringue.

3. Incorporate the Yolks: Add the yolks one at a time, mixing well after each addition. Then, add the melted but cooled butter, continuing to mix.

4. Incorporate the Dry Ingredients: Sift the flour together with the baking powder and grated lemon zest. Gradually add them to the mixture, folding gently with a spatula to maintain the aeration of the batter.

5. Bake the Base: Pour the mixture into a large baking tray lined with parchment paper, leveling the surface well. Place the tray in a preheated oven at medium heat (180°C) and let it bake for 12-15 minutes. The base is ready when a toothpick comes out clean.

6. Cool the Base: After baking, remove the base from the oven and let it cool on a wire rack. A useful trick is to place a damp towel underneath the base on the parchment paper to release it more easily.

Preparing the Lemon Cream

7. Mix the Eggs and Sugar: In a saucepan, beat the eggs with the sugar until frothy. Then, add the cornstarch (or vanilla pudding) and the lemon juice and zest.

8. Cook the Cream: Place the saucepan over low heat, stirring continuously until the cream thickens. Be careful not to let it boil, as it may curdle.

9. Cool the Cream: Once thickened, let the cream cool. Cover it with plastic wrap, pressing it directly against the surface of the cream to prevent a skin from forming.

Assembling the Cake

10. Whip the Cream: While the cream cools, whip the heavy cream with a packet of stabilizer, optionally adding powdered sugar. Ensure the cream is well whipped and has a stiff consistency.

11. Combine the Cream with the Lemon Cream: Gradually add a tablespoon of the cooled lemon cream to the whipped cream, gently folding with a spatula to maintain aeration.

12. Assemble the Cake: Take the first strip of base and spread a layer of raspberry jam on top. Then, add half of the lemon cream. Repeat the process with the second strip of base, jam, and cream. Finally, cover with the last strip of base.

13. Glaze and Decorate: Prepare the lemon glaze according to the package instructions and pour it evenly over the cake. Decorate with candies or grated lemon zest, as desired.

14. Final Cooling: Let the cake chill in the refrigerator for 2-3 hours before cutting and serving. This will allow the flavors to blend perfectly.

Final Note
The lemon and raspberry jam cake is not just a dessert but also a wonderful way to celebrate the beautiful moments in life. Whether you serve it at a gathering with friends or on a special occasion, it will surely become a favorite.

Tips and Variations
- For a healthier version, you can replace sugar with natural sweeteners or use coconut oil instead of butter.
- For an extra flavor boost, add a few drops of vanilla essence to the lemon cream.
- You can experiment with other jams, such as strawberry or mixed berries, to diversify the flavor of the cake.

Frequently Asked Questions
- What can I do if the lemon cream curdles? Make sure to stir constantly and not leave the cream on the heat too long. If it does curdle, you can blend it with a mixer to achieve a more uniform consistency.
- How can I store the cake? It stores well in the refrigerator, covered, for 3-4 days.
- Can it be frozen? Yes, the cake can be frozen, but it is recommended to assemble it after thawing to prevent an unpleasant texture.

This lemon and raspberry jam cake will not only delight your taste buds but also bring a smile to the faces of your loved ones. Enjoy every bite and share the joy of cooking!

 Ingredients: Base: 3 eggs; 3 tablespoons cold water; a pinch of salt; 6 tablespoons sugar; 150g flour (approximately 6 tablespoons); 3 tablespoons melted butter; lemon zest; 1/2 packet baking powder. Cream: 2 whole eggs; 6 tablespoons sugar; 40g starch (you can also use a packet of vanilla pudding); 200ml sweet cream for whipping; 1 packet whipping cream stabilizer; 1 tablespoon powdered sugar; zest and juice of 1 lemon. Additional: 1/2 jar raspberry jam; 1 packet lemon glaze (Dr. Oetker); decorative candies (or even grated lemon zest).

 Tags:  lemon cake