Lemon Raspberry Layer Cake with Meringue Frosting

168

By Chef Eddy Van Damme

Prep Time:

1h 45m

Bake/Cook Time:

33m - 37m

Yield:

One 8-9 inch cake serving 8-10

Lemon and raspberries sync in perfect harmony in this moist and tender cake. Layers of lightly lemon flavored cake and raspberry jam filling are ensconced in a browned marshmallow/meringue frosting.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Cake

3/4 cup + 2 tablespoons all-purpose flour*
2 teaspoons baking powder
4 large egg yolks
3 tablespoons + 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
Zest of 1 lemon, no white bitter pith

Moistening Syrup

1/2 cup water
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/4 cup lemon juice
1 cup good quality raspberry preserves/jam

Meringue Frosting

6 large egg whites
1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
1 container (6 ounces) fresh raspberries
1 container (16 ounces) fresh strawberries or additional raspberries

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Butter and flour an 8 or 9 inch round cake pan. Cut a round piece of parchment paper and line bottom of pan and set aside. Sift together flour and baking powder. Set aside.
Separate eggs, making sure that no egg yolk enters egg whites as egg whites do not whip when traces of yolk are present.
In small bowl whip egg yolks for a minute. Add 3 tablespoons sugar and whip until mixture is light in color and makes thick ribbons, about 10 minutes. Set aside.
In separate bowl whip egg whites. Add 3 tablespoons sugar and cream of tartar and mix on medium speed to soft medium peaks. Using a hand held spatula fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent mixture from collapsing. Sprinkle lemon zest onto batter -- but do not fold in yet.
Add half of flour and gently fold until incorporated. Add remaining flour and combine ensuring a light mixture. Scrape in pan and place in oven.
Bake until an inserted toothpick comes out clean, about 33-37 minutes. Allow to cool slightly, then turn out onto kitchen towel or cake stand to cool completely.
Meanwhile prepare moistening syrup by boiling water and sugar. After boiling for 1 minute, remove from heat. Allow to cool completely before adding lemon juice.
Using a serrated knife, slice cooled cake horizontally in 3 layers. Place first layer on a serving platter.
Using a pastry brush or a spoon, moisten first cake layer with 1/3 of moistening syrup.
Spread half of raspberry preserves over moistened cake layer.
Cover with second cake layer and repeat moistening process and spread remaining jam. Cover with last cake layer and moisten with remaining syrup. Set aside.
For meringue combine egg whites and sugar in a bowl and whip over low simmering water to 145°F. Remove from heat and continue whipping using a mixer until meringue is thick, fluffy and has cooled.
Frost cake with meringue. Fit remaining meringue in a pastry bag with a medium pastry tip and decorate a border onto cake.
Use a blow torch to brown meringue or place the cake in a 500°F oven for just one minute.
Let cool before decorating with fresh berries.