Deser
Lemon Raspberry Cake
1 godz. 30 minPorcje: 12Nutri-Score D€€
D
1 godz. 30 min
1 godz. 30 minLemon Raspberry Cake
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@stephaniesweettreats
@stephaniesweettreats
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czego potrzebujesz
Składniki
all-purpose flourProdukty zbożowe300 g
granulated sugarSpiżarnia250 g
unsalted butter (softened)Nabiał200 g
eggs (room temperature)Nabiał4 kawałki
lemon (zested and juiced)Warzywa i owoce2 kawałki- baking powderSpiżarnia10 g
saltPrzyprawy3 g
milkNabiał180 ml- raspberry jamSpiżarnia250 g
cream cheese (softened)Nabiał250 g- powdered sugar (sifted)Spiżarnia150 g
- heavy cream (cold)Nabiał100 ml
raspberries (fresh, for decoration)Warzywa i owoce150 g
na porcję
Wartości odżywcze
382kcal
- Węglowodany
- 53 g
- Białko
- 5 g
- Tłuszcz
- 17 g
czego użyjesz
Przybory
Piekarnik
Forma do ciasta ×2
Miska ×2
Mikser ręczny
Trzepaczka- Kratka do studzenia
Łopatka kuchenna
krok po kroku
Przygotowanie
- Krok 1
Preheat and prepare the pans
- Preheat the oven to 180 °C.
- Grease and line the cake pans with baking paper.
- Krok 2
Make the lemon cake batter
- Beat the butter with the sugar until pale and fluffy.
- Add the eggs one at a time, then the lemon zest and juice.
- Fold in the flour, baking powder and salt, then stir in the milk until smooth.
- Krok 3
Bake the cake layers
- Divide the batter between the prepared pans.
- Bake until golden and a skewer comes out clean.
- Cool completely on a cooling rack.
- Krok 4
Make the raspberry cream cheese frosting
- Beat the cream cheese with the powdered sugar until smooth.
- Add the heavy cream and beat until light and fluffy.
- Krok 5
Assemble the cake
- Spread raspberry jam over the first cake layer.
- Top with the second layer and cover the cake with the raspberry cream cheese frosting.
- Decorate with fresh raspberries.