Italian Meringue Raspberry and Lemon Cake


As it was my brothers birthday on Sunday I thought I'd take the opportunity to make one of his favourite cakes....but with a slight twist.
He's always loved lemon cake, and is straight round when I've made a lemon loaf cake. However, I thought I'd jazz this classic up a bit and incorporate raspberries into the flavours, as well as using an Italian Meringue buttercream instead of classic buttercream. 
The zesty, sour punch from the lemon paired so well with the fruity flavour of the raspberries, and complemented the smooth, light Italian Meringue perfectly.
The addition of lemon curd and fresh cream as decorative touches on the cake truly added the wow factor to this simple cake. 

Italian Meringue Raspberry and Lemon Cake

Prep time: 15 minutes 
Cook time: 25-30 minutes
Serves: 20 people

Ingredients: 

Lemon Cake:

  • 450g butter 
  • 450g caster sugar 
  • 450g self raising flour 
  • 9 free range eggs
  • Zest of 4 lemons 
  • Juice of 1 1/2 lemons 

Italian Meringue lemon buttercream:

  • 300g caster sugar 
  • 100ml water 
  • 5 egg whites
  • 500g butter 
  • Juice of 1 lemon

Method:

Firstly, preheat the oven to 180 degrees Celsius and line three 9 inch cake tins with grease proof paper. 
Place the softened butter and caster sugar into the food mixer and cream together until thoroughly combined. 
Gradually, add each egg one at a time making sure to mix well between each addition to prevent curdling. 
* Don't worry if the mixture does curdle, the mixture will go back to normal once the flour is added. 

 Finally, sift in the self raising flour and add the lemon juice and zest. Carefully fold the mixture, being cautious to not knock out the air bubbles that have been incorporated. 
Pour the mixture into the three tins and place into the preheated oven for 25 minutes or until springy to the touch. 

 Once cooked all the way through leave the cakes to cool on a wire cooling rack. 

 Meanwhile, to make the Italian meringue buttercream place the water, and 250g of the sugar into a pan on a medium heat and stir until the sugar has dissolved. 
Next, boil the sugar and water without stirring, until it reaches 121 degrees Celsius on a food thermometer. 













Once the sugar syrup is over 100 degrees Celsius begin to whisk the egg whites until they form stiff peaks. Then gradually add the remaining 50g of caster sugar to the egg whites for form a glossy meringue. 
As soon as the syrup reaches 121 degrees Celsius plunge the pan into a bowl of ice cold water for a second or two. (No longer than that as it'll become too thick to pour). 

 On a high speed gradually whisk the sugar syrup into the egg whites in a steady stream. Whisk the meringue for roughly 8-10 minutes until thick and glossy. 
Gradually add the softened butter, whisking well between each addition. 
*When the butter is added the meringue will loosen slightly and look curdled but keep whisking till a smooth buttercream forms. 














Now for the fun part!
Place a teaspoon of buttercream onto your cake board or stand and place the bottom layer of cake on top to secure. Spread two tablespoons of the buttercream onto the cake as well as 100g halved raspberries. 
Repeat this step for the next layer. 

To decorate spread two tablespoons of buttercream onto the top of the cake. Prepare a icing bag with a plain round nozzle and pipe all around the outside of the cake making sure you pipe slightly higher than the top edge. Using a palette knife at a 90 degree angle slowly rotate the cake pressing the knife gentle against the buttercream. 
Once the outside of the cake is lightly covered with buttercream, and is spread smoothly gently pull the overhanging buttercream into the middle of the top of the cake. 

 Place 50g of lemon curd into a piping bag with a small round nozzle attached. Carefully pipe around the top edge of the cake close enough for the lemon curd to gently drip down the sides. 

Finally, whip 100g double cream and pipe small peaks around the edge. To finish slice a lemon and place the slices between the peaks of cream. 





I hope you enjoyed learning how to make this delicious, light cake as much as I loved making it.
Happy baking!

Popular Posts

  • Prosecco O'Clock
    Happy New Year! I hope whoever is reading this had a fun filled, and exciting end to 2017, and are raring to go at the start of the new...
  • A hint of Autumn
    The British summer seems to be officially over with all the rain however, don't fear, Autumn can also be great! These delicious car...