- We have the capacity to give and receive love and the greatest Love that is freely ours to receive, is the love of Jesus. As Christians, Easter has a very special meanings, sacrifice, pain but ultimately the hope of eternal life through the risen Savior.
- We are celebrating today the upcoming Easter season, by preparing a light and lively raspberry-lemon cake. The frosting is Italian meringue and it is decorated with handmade sugar cookies, prepared by Austin and Zachary. I hope you will spend time with loved ones and share the hope and joy of Easter.
- Raspberry-Lemon Cake
- The cake:
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/4 cups sour cream
- 1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)
- 1 tablespoon pure vanilla extract
- 1 cup (2 sticks) unsalted butter, room temperature, cut into small pieces
- 2 cups sugar
- 1 teaspoon finely grated lemon zest
- 5 large eggs, room temperature
Directions
Position a rack in the lower third of the oven and preheat to 350 degrees F. Lightly brush 2 (9-inch) round cake pans with shortening or butter. Line bottoms with buttered parchment paper and dust with flour.
Sift the flour, baking powder, soda, and salt into a medium bowl; whisk to combine evenly. Stir the sour cream, lemon juice and vanilla together in a liquid measuring cup, and set aside.
Beat the butter in a standing mixer with the paddle attachment on high until light and creamy, about 2 minutes. Stop and scrape butter off the sides of the bowl. Continue beating while gradually adding the sugar-- it should take a couple minutes to add all the sugar. Continue beating until very light and fluffy, about 3 to 4 minutes more. Scrape down the sides of the bowl and beat in the lemon zest. Add theeggs, 1 at a time, beating well after each addition.
At low speed, add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour. Scrape the sides of the bowl and mix for 15 seconds longer.
Divide the batter evenly between the prepared pans and smooth the top with a knife. (Lightly tap the pan on the counter so the batter settles evenly.)
Bake the cakes until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool in the pan on a rack for 20 minutes; then turn cakes out onto the rack to cool completely.
Italian Meringue Frosting
- 2/3 cup plus 2 tablespoons sugar, divided
- 1/4 cup water
- Dash of salt
- 1/4 teaspoon cream of tartar
- 3 large egg whites
- 1/2 teaspoon vanilla extract
To prepare frosting, combine 2/3 cup sugar, 1/4 cup water, and dash of salt in a small saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, until a candy thermometer registers 240° (about 4 minutes). Combine cream of tartar and 3 egg whites in large bowl; beat with a mixer at high speed until foamy. Gradually add the remaining 2 tablespoons sugar, beating at high speed until medium peaks form. Gradually pour the hot sugar syrup into the egg white mixture, beating first at medium speed and then at high speed until stiff peaks form. Beat in 1/2 teaspoon vanilla extract.
Filling and Decorations
You will need:
8 ounces seedless raspberry jam
8 decorated sugar cookies
Jordon candy coated almonds
To assemble the cake:
Slice each cake in half horizontally with a serrated knife, to make 4 even layers, taking care that they are as flat and straight as possible.
Set a large flat plate on a large inverted bowl or bottom of a salad spinner (of course, if you have a cake stand, use that), dabbing a little frosting on the bottom of the plate to secure it. Place a cake layer top side up on the plate. Using an offset spatula spread about half of the jam in a thin layer over the first cake layer, leaving about 1/4-inch border along the outside. Lay the second cake layer on top, stacking it as straight as possible. Using an offset spatula spread about 1 cup of the icing on the top layer. Place a third cake layer on top. Spread remaining red raspberry jam over the cake layer and place the final layer on top, pressing down lightly to secure all 4 layers together. Spread about 3/4 of the remaining icing around the sides with a knife or offset spatula, then ice the top of the cake. Use an offset spatulato smooth icing as much as possible. Press plain or iced cookies around the sides, taking care to leave space to cut the cake. Garnish with additional candied almonds and sprinkle the top of the cake with pastel colored sanding sugars.
Serve immediately or set aside at room temperature for up to 2 hours before serving. If refrigerating the cake, bring to room temperature 30 minutes before serving.
This recipe, in part, was adapted and modified from the food network kitchen
We had a great time and I know that as Zachary and Austin grow and mature, they will have sweet memories of cooking and creating. I know that they feel the love and are storing memories away for later use.
Find something that you love and share it with someone.
Sandra
