Lemon and Raspberry Mini Layer Cake

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Its spring time! blaaah! no such thing as real spring in India… the so called spring is the early warning for the crazy summer that is going to rain down upon us! We moved recently to bangalore, I never knew it would get this hot here in March! We make do with the weather hehe! The nightmare of buttercream is real in these parts of the world, buttercream melts faster than you can frost! -_-

I bought some frozen raspberries recently so decided I should make something raspberrish -lemony! Btw fresh raspberry prices are just ridiculous!

This is a raspberry sponge cake with lemon curd filling and lemon buttercream frosting!

Ingredients:

Lemon Curd:

Lemon juice – 60 ml
Egg yolk – 2
Butter – 35gm
Sugar – 35gm
Lemon zest – 1 teaspoon

Raspberry Sponge Cake (3 layers of 4 inch cake)

Flour- 120gm
Sugar – 100gm
Butter – 100gm
Eggs – 2 large
Vanilla – 1 teaspoon
Raspberries – 50gm
Baking powder – 1 teaspoon
Milk – 60ml

Lemon Buttercream Frosting:

Butter – 100gm
Icing sugar – 250gm
Lemon zest – 1 teaspoon
Lemon extract – 1 teaspoon
Lemon yellow food colouring (optional)

Method:

Lemon Curd:

In a bowl, add the egg yolks, sugar, butter, lemon zest and lemon juice.
Place this bowl on a pan of simmering water.
Whisk until the mixture is turning slightly thick.
Once it starts getting thick, take it off the heat and let it cool.
Once cooled, pour in a clean, dry bottle and store in the fridge.

Raspberry Sponge Cake (makes 3 layers of 4″ cake)

Preheat the oven to 180 degrees celsius. Grease and line the cake pans with liner.
In a large bowl, cream the butter and sugar until pale and fluffy.
Add and beat one egg at a time.
Add the milk and vanilla.
Sift in the flour and baking powder and mix thoroughly.
Fold the raspberries into the batter and divide the batter into 3 and pour into the greased and lined tins.
Bake for 30-35 minutes. Check with a wooden skewer to see if completely baked.
Once baked, let it cool on a cooling rack.

Lemon Buttercream Frosting:

In a bowl, cream the butter and lemon zest until light and fluffy.
Sift the icing sugar in small batches, simultaneously adding the lemon extract.
Add a drop or two of lemon yellow food colouring.
Whip for a minute or until it reaches the desired consistency.
Fill half of it in the piping bag for the filling.

Assembly:

Level the cooled cakes, if they have a domed top.
Place a small blob of buttercream on the cake board and place the bottom layer on the cake board.
Pipe a border on the cake with the buttercream and fill the inside of the border with lemon curd.
Repeat until all the layers are completed.
Crumb coat the cake and let it chill for 30 mins. Once chilled using the remaining butter cream, frost it as you wish.
Garnish with some lemon slices, raspberries or anything you like! i garnished with some flowers to give it a “Spring-y Feel”
Enjoy!