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  • Raspberry and lemon curd layer cake recipe

Raspberry and lemon curd layer cake recipe

Posted on May 28th, 2022
by Matthew
Categories:
  • Recipes

Raspberry and Lemon Curd Layer Cake recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • layer cake
  • lemon curd
  • raspberry
  • Sweet treat

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delightful recipe for Raspberry and Lemon Curd Layer Cake combines the tangy sweetness of raspberries with the zesty freshness of lemon curd. The result is a beautiful and delicious cake that is perfect for any special occasion or simply as a sweet treat. With layers of moist cake, tart raspberry filling, and creamy lemon curd frosting, this recipe is sure to impress. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and guarantees a delectable dessert.

Keywords: raspberry, lemon curd, layer cake, recipe, sweet treat.

Raspberry and lemon curd layer cake recipe details


By thesmartcookiecook.com
A recipe of Raspberry and lemon curd layer cake recipe. Read more below.
Raspberry and lemon curd layer cake recipe, recipe Rating: 4.7
Number of votes:121


Ingredients

For the cake:
225 g unsalted butter, softened
225 g caster sugar
5 medium eggs, separated
1 tsp vanilla extract
1 tsp lemon extract or 1 tbsp fresh lemon juice + 1 tsp lemon zest
250 g plain flour
1 tsp baking powder
2 tbsp milk, up to, but only if mixture is dry
For the Frosting:
60 g cream cheese
3 tbsp icing sugar
240 ml whipping cream, or double cream if necessary
¼ tsp vanilla extract
For the Filling:
120 ml lemon curd, either commercial or homemade
250 g fresh raspberries, up to 300g, rinsed and dried
3 tbsp raspberry jam
strips of lemon zest for decoration, optional

Instructions

On the last occasion I used this recipe, the mixture was drier than it should be. I was unsure of the reason but believe that the eggs used were smaller than labelled. I consequently needed to add a splash of milk. I have added that here as a precaution but it is probably not required.

Preheat oven to Gas Mark 4, 180°C, 350°F. Grease and flour a 1lb, 500g loaf tin.

Cream butter and sugar in a bowl until light and fluffy. Beat in egg yolks one at a time. If the mixture shows signs of curdling, add a little flour. Beat well after each addition. Sift in remaining flour and baking powder and add vanilla and lemon. If mixture appears too dry, or if dry flour remains add a little milk to moisten and beat in thoroughly.

Beat egg whites in a clean bowl until stiff peaks form. Fold in about a third of the whites into the batter and then quickly fold in remaining whites until no streaks remain.

Pour into prepared tin and bake for about an hour.

Remove from oven and cool in tin for 10-15 minutes. Turn out onto wire rack and cool completely before filling.

Frosting:
Beat cream cheese and sugar in a bowl until smooth. Add cream and vanilla and beat until stiff peaks form. Refrigerate until required. If using an electric beater, use medium speed for the first phase and increase to high speed to whisk.

To assemble:
Cut the cake parallel to the bottom into 3 roughly equal slices. Set the two topmost slices aside temporarily. Spread a layer of lemon curd on the bottom slice. Set aside about ¼ of the raspberries for garnish. Spread half of the remaining raspberries on top of the curd.

Spread the lower surface of the middle slice with jam and place on top of the raspberries, jam side down. Spread lemon curd over the top surface of the middle slice and spread over the other half of the remaining raspberries. Add the top layer of cake.

Spread the frosting over the top and sides of the cake using a palette knife or spatula. Loosely wrap in cling film and refrigerate for at least 2 hours, but preferably overnight.

To serve:
Remove cling film and garnish with lemon zest and reserved raspberries. Use a sharp serrated knife (a bread knife perhaps) to slice.

Preparation time:

ca. 1 hr 20 min

Resting time:
ca. 8 hrs
Grade of difficulty:
medium
Calories per portion:
n/a



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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Raspberry and lemon curd layer cake recipe

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  • layer cake
  • lemon curd
  • raspberry
  • Sweet treat

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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