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My brother’s birthday is next week but he will be back in Canada by then so we decided on organizing a pre-birthday lunch while we are still all together, before he leaves. The day I picked him at the airport (3 weeks ago ), I asked him what he would like as a birthday cake and he answered me : « Un fraisier ».
First thing to know is I love strawberries so bad but I don’t like fraisier but that’s not the point, the point was : « Dude we’re in freakin’ january (ok we were in december back then), Strawberries !?? It’s not the season » .
But my brother is quite an obstinate person. Pretty much as much as I am. So, last Wednesday I asked him again the same question (hoping that he changed his mind …) and same answer.
So we finally find a compromise : Any red berries cake would work for him. Another thing my brother loves is Lemon Tart. So I thought why not a lemon/raspberry cake ?
It’s a pretty common flavour combination and it happens that I had a whole frozen raspberry bag in my freezer and lemons. Perfect . No need to go do groceries of any kind ! Perfect idea I told you. You see I have a main problem, if we should name it a problem , when I work I live out of a suitcase.
Literally. And don’t get me wrong I love my job and I love living out of a suitcase but then I need to stay home and to rest. I need to hibernate, especially in the winter when I’m in this I-don’t-wanna-get-out-of-my-flat-except-for-walking-my dog-mood. I interact with so many people at work that I also love and need some quiet, peaceful moments as a nice balance.
For once everything worked as planned except maybe for the raspberry swiss meringue buttercream that decided to bother me. One more time but Laure : 1 / Raspberry swiss meringue buttercream : 0 . I wanted to add lemon in this buttercream but was afraid that lemon juice would curdle it so I used lemon extract.
The problem is that the lemon is really strong and the raspberry taste which is delicate , vanished a little, I should try with more raspberry purée next time and no lemon. But as it was a raspberry / lemon that was fine and I had leftover Raspberry curd to pour on the cake slices.
So Let’s go for Recipes !
Lemon Cake with Raspberry Curd filling and Raspberry/Lemon Swiss Meringue Buttercream Frosting. ( 1x 6 inch cake / Serves 6 to 8 depending on what you ate before that Cake. )
Lemon Syrup : (Adapted from Martha Stewart)
– 50g / 1.7 oz 1/4 cup sugar
– 60ml / 2 oz / /1/4 cup water
– 30 ml / 1oz / 2 Tbsp Lemon Juice
– Combine the sugar and water in a small saucepan.
– Bring to a boil. Add Lemon juice.
– Cook until slightly thickened, about 10 minutes.
– The syrup will keep for up to 2 weeks if refrigerated in an airtight container.
Lemon Cake : (Adapted from Martha Stewart)
– 1 large egg plus 2 large egg yolks
– 130g / 4.6 oz /1 cup all purpose flour
– 150g /5.3 oz / 3/4 cup light brown sugar
– 125ml / 4.4 oz / 1/2 cup lowfat buttermilk
– 113g /4 oz/ 1 stick butter
– 1 tps lemon extract
– 1/2 Tbsp Lemon zest
– 1/4 tsp baking soda
– 1/4 tsp baking powder
– 1/4 tsp salt
– Preheat oven to 350°F (180°C). Butter and flour two or three 6 inch (15 cm) pans (depending on the number of layers you want to have), tapping out the excess flour.
– In a medium bowl, whisk flour,baking powder,baking soda ,salt and lemon zest.
– I a large bowl, using an electric mixer, beat butter and sugar until light and fluffy.
– With mixer on low, beat in egg and yolks, one at a time. Beat in lemon extract. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture ; mix just until combined.
– Divide batter between pans ; smooth tops. Bake until cakes pull away from sides of pans, 25 to 30 minutes.
– Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
– Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup.
– Let cool completely.
Raspberry juice :
– 250g /9 oz frozen raspberries (or fresh)
– Thaw the frozen raspberries ( if frozen).
– Puree the raspberries in a blender (or however you want to do it).
– Run them through a sieve to remove the seeds .
– Makes about 1/3 cup.
Raspberry Curd (Adapted by Beantownbaker) :
– 340g /12 oz Frozen Raspberries (or fresh)
– 5 large egg yolks
– 200g / 8.8 oz /1 cup sugar
– 56g / 2 oz / 1/2 stick butter
– 30 ml /1 oz / 2 Tbsp Lemon juice
– 1/8 tsp salt
– Melt the butter in a large saucepan over medium heat.
– Add the raspberries, lemon juice, egg yolks, sugar, and salt and cook, mashing the berries and stirring frequently at first and them constantly at the end, until thickened, about 10 minutes.
– Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
– Cool to room temperature; the curd will continue to thicken as it cools.
– Refrigerate, covere, until ready to serve, or for up to 1 month.
Raspberry / Lemon Swiss Meringue Buttercream : (Adapted from JasonandShawnda.com)
– 80g / 2.8 oz / 1/3 cup raspberry puree (juice)
– 180g / 6.3 oz /5 large egg whites
– 300g / 10 oz /2 1/2 sticks butter
– 200g/ 4.4 oz /1 cup sugar
– 1 tsp lemon extract
– Place egg whites and sugar in a heatproof mixing bowl.
– Set bowl over 1 inch (2.5 cm) of water in a saucepan over medium heat. Whisk gently until mixture reaches 140°F/60°C (or until sugar has dissolved and mixture is no longer grainy when you rub it between your fingers)
– Remove from heat and using an electric mixer, whisk on medium speed until egg whites are cool to touch ( should be cooler than your hand).
– Continue beating, gradually add soft butter by tablespoon pieces and continue to beat. It will first look watery or separated, but after 10-15 minutes, it will come together.
– Once desired, pipe-able consistency has been reached, fold in lemon extract and raspberry juice / puree until well incorporated.
Assembly of the cake :
– Freeze 5 to 10 minutes the layers until they’re firm enough.
– Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread curd . Put the second layer, curd again and then 3rd layer cake.
– Frost sides and top of the cake . Set aside in the fridge. Then add a second coat and decorate it the way you want.
– Eat it. (Best part ever !)
Nb : I did refrigerate it over night. Don’t forget to bring it to room temperature prior to serve.
Bon Appétit !