Marscapone and lemon curd frosting. Raspberries. Liquor in your cake mix. These are only a few of the elements of my first tester round of making a cake for my dear friend Koos' wedding. The cake is delicious. The frosting was outstanding. The textures weren't quite where I would have liked them and I think it could be a touch less sweet. On the next round I will cut the batter with hot lemon juice + water to thin it out a bit and then put less batter in multiple pans so that it doesn't have to cook as long. I'll also add some ground almond or almond extract in order to give it a wee bit more depth of flavor. For the frosting, I would add less sugar and thats about it. That frosting was the bomb. It also held its form quite well which I surmise will make it perfect for a big tall wedding cake castle.
To be fair, I did slice the cake into three layers instead of 2, so there was a LOT of frosting in there. Also, I made the Lemon Curd using Alton Brown's recipe, which was probably the highlight of this recipe for me. Without further ado, the recipe:
Limoncello Raspberry Cake
Recipe passed to me from Barbara Zweig and listed as originally from bjb.
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 3/4 cup suger
- 2 small eggs
- 1/4 cup milk
- 1/4 cup limoncello
- Zest and juice from one small lemon
- 8 ounces marscapone cheese
- 2/3 cup lemon curd
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 2 cups fresh raspberries, rinsed and dried
1 . 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. (Cake was too deep and needed to bake longer than instructed. This dried it out, pour cake into )2) 8 inch pans)
Preheat oven to 350.
2. 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.
3. 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.
4. To assemble- split the cake layer in half horizontally. Spread each facing side with 1/2 cup of frosting. Put raspberries (would be nice to coarsely chop 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.
If you give it a try, let me know how you fare! What would you change? What was your favorite part?