Lemon cake with raspberry sparkles
Cake where summer blends the flavors of lemon and raspberry.
IngredientsRecipe for 4 persons
For the cake
For the raspberry coulis
Preparation time: 30 min
Preheat your Four at 425 °F
- Genral preparation
Zest then press the lemons in order to catch the juice. Crush the frozen raspberries into pieces. Reserve the butter at room temperature so that it becomes pomade. Sift the icing sugar. Sift the flour. Sift the baking powder.
- For the cake preparation
In a bowl, place butter and mix in powdered sugar. Add the eggs one by one, whisking. Fold in the flour and the baking powder to the mixture using a spatula. Finally, stir in the raspberry chips. Butter and flour a cake molds and pour the mixture. Bake the cake in the oven for 15-20 minutes or until toothpick is clean.
- For the coulis preparation
Place the raspberries, water and sugar in small saucepan. Bake 10 minutes after boiling. Puree in a blender and strain.
- To serve
Do some lines of raspberry sauce on your plate. Put a slice of cake on the features and garnish the whole with a scoop of vanilla ice cream.
For decoration, you can confit of lemon slices in light syrup. In addition, we recommend using Meyers lemons that are richer in flavor than regular lemon.
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