This cake is best if made the day before serving. Trust me on
this one. Trader Joe's has the marscapone and lemon curd at
the best price. You will need an 8 inch springform pan or an 8
inch square pan, lined with parchment or wax paper, greased
and dusted with flour. Preheat oven at 350.
EASY CAKE METHOD- Ignore the left sided ingredients above and make a
Duncan Hines Supreme Lemon Cake mix, as directed on box with the
addition of 1 teaspoon of lemon extract and the fine zest of one
lemon. Bake in two layers, round or square. Skip ahead to the step 4.
Blend dry cake ingredients together and set aside. Cream the
butter with the sugar. Add eggs one at a time and beat well in
between. Then beat in liquid ingredients alternating with the
dry, adding the lemon juice and zest last. Pour into the
prepared pan and bake for 25 minutes, until toothpick inserted
in middle comes out clean or top springs back. Let it rest 10
minutes, then remove from pan. Allow to cool completely
before frosting. If made in one pan cut cake layer horizontally to
make two halves.
For frosting- beat the whipping cream until very stiff, adding
powdered sugar after the soft peak stage. In a separate bowl
blend the lemon curd with the marscapone until smooth. Fold
in the whipped cream mixture until mixed.
To assemble- You have two layers of cake. Spread the two sides
that will face each other in the middle with 1/2 cup of frosting
each. Put raspberries in a solid single layer on top of the
bottom frosted layer, reserving a few berries for garnishing.
Then invert the other frosted layer
on top of the raspberries, so they are sandwiched between the
frosting. Frost the top and sides with the rest of the frosting.
Sprinkle white chocolate curls on top and decorate with a few
raspberries. Cover loosely and refrigerate. Take out an hour
before serving.
Originally Submitted
2/20/2015
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