Raspberrylemoncustardcakes Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with baking spray. Line the bottom with a piece of parchment and spray again.
• Put the raspberries in a bowl and add the lemon juice and 1 tablespoon of the granulated sugar. Mash well and let sit a few minutes for the juices to release. Press through a mesh strainer to remove the seeds. Remove 2 teaspoons of the raspberry syrup for the frosting and set aside. Reserve the remaining raspberry syrup for the batter.
• In a stand mixer with a paddle attachment, beat the eggs with the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes. Beat in the cream, vanilla, lemon zest and remaining raspberry syrup.
• Sift together the cake flour, baking powder and salt. Add the dry ingredients to the batter in 3 additions, mixing between each addition until just combined. Pour into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely, then turn out onto a cake stand or serving plate.
• For the frosting: In a stand mixer using a whisk attachment, beat together the sour cream and butter until fluffy. Add the confectioners' sugar and beat until smooth. Mix in the reserved 2 teaspoons raspberry syrup until combined.
• Frost the cooled cake and decorate with fresh mint leaves and raspberries, if using.

Steps:

• In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.
• Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
• Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.
• When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl.
• Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine.
• Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes.
• Frost cooled cupcakes and top with additional raspberries, if desired.

Steps:

• Cake Preparation: Preheat oven to 350 degrees F. Spray each cake pan with non-stick cooking spray, line with parchment paper and spray again. Follow directions on cake mix boxes to create 3 cakes of each size, but substitute grape juice for water in cake recipes. Bake each cake as per directions on box or until toothpick inserted into center of cake comes out clean. Cool cakes in pans on cooling racks and cool completely. After removing cakes from pans and parchment paper, cut each cake in half horizontally and level off tops of each section by slicing thin layer off top.
• Filling and Frosting Preparations: In a large bowl, combine frosting with a few drops of Champagne extract, stirring well. For each size cake, place bottom layer atop cardboard round of matching diameter. Pipe a ring of lemon frosting around top edges of bottom layer. Fill in center with raspberry jam. Stack next layer of cake atop this and repeat ring of frosting. Fill in center with lemon curd. Stack top layer of cake atop this with smooth edges facing upward. Spread icing over entirety of cake. Repeat this process to create a 14-inch cake, a 10-inch cake, and a 6-inch cake, which will make up finished wedding cake. Stack layered cakes atop one another from largest to smallest.
• To Assemble: Without removing the cardboard rounds from underneath the cakes, place the 14 inch cake onto serving platter. Cut dowel rods into 5 sections the height of the 14 inch cake, and 5 sections the height of the 10 inch cake. Carefully insert 4 dowel rods around the middle perimeter of the 14-inch cake and 1 in the middle. Stack the 10-inch cake atop the 14-inch cake. Repeat dowel insertion process for the10-inch cake. Stack the 6-inch cake atop the 10-inch cake. Cover up cardboard by piping icing around perimeter base of each cake. Dust mini green grapes liberally with powdered sugar and adorn cakes with them. Further adorn cake with white ribbon. Find mate, wed, serve.
• *Champagne extract is available at most specialty baking and cake decorating stores. .

Steps:

• Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
• Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
• Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13x9-in. baking dish. , In a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake until fruit is bubbly and a toothpick inserted into cake comes out clean, 45-50 minutes. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Sift 2 cups flour, sugar, baking soda, and baking powder into the bowl of a stand mixer. Cut butter into 4 or 5 chunks and add to the bowl. Mix on low speed until mixture resembles sand.
• Combine lemon juice, milk, egg whites, almond extract, and vanilla extract in a separate bowl. Beat lightly for 2 minutes with a fork or whisk. Pour over the flour mixture and mix on medium speed until fully incorporated, about 1 minute.
• Dust frozen raspberries with 4 tablespoons flour to prevent sinking. Fold into the batter using a spatula. Fill muffin cups 2/3 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool for 5 minutes before transferring to a wire rack.

Steps:

• Fill roasting pan with 1/2 inch of hot tap water; place in center of oven.
• Heat oven to 350°F.
• You'll need eight 6 ounce custard cups; place 4or 5 raspberries on the bottom of each.
• Beat egg whites in a medium bowl with mixer on medium speed until foamy.
• Beat in 2 tablespoons of the sugar until stiff, shiny peaks form when beaters are lifted.
• With same beaters (no need to wash), beat yolks and remaining sugar in a large bowl until mixture is light.
• Beat in flour, extract, lemon zest and juice.
• Gradually beat in milk.
• Using a wire whisk, gently fold egg whites into yolk mixture just until combined.
• Divide batter among prepared cups (cups should be filled to the top).
• Place cups in hot water in roasting pan.
• Bake until puddings are puffed and golden brown on top -- about 24 minutes.
• Serve puddings warm or at room temperature, with confectioners' sugar and remaining raspberries.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 9 cups in a cupcake tin with cupcake liners.
• Cream Neufchatel cheese, butter, and sugar with an electric mixer until smooth. Add egg and egg white; beat until well combined. Add lemon zest, lemon juice, and lemon extract.
• Mix flour, baking powder, baking soda, and salt together in a separate bowl. Add to butter mixture and beat until just combined. Fold in raspberries. Spoon batter into the prepared cupcake tin, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Mix powdered sugar and lemon juice together in a small bowl and drizzle over cooled cupcakes.

Steps:

• Preheat oven to 375, and place rack in center of oven.
• Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.
• Add the eggs, butter, and sour cream to the processor and blend for 1 minute.
• Add the lemon and orange juice and switch the machine on and off quickly just to combine.
• Pour the filling into the prebaked pastry shell.
• Place on a baking sheet and bake until the center is softly set, but not firm-- about 12 minutes.
• Remove from oven and place on a wire rack to cool completely.
• This tart can remain at room temperature for several hours before serving.
• Up to 2 hours before serving, cover with washed and dried berries.

Steps:

• For the Cake: Preheat oven to 350°F. Brush a 9-inch round cake pan with butter. Line bottom with parchment; brush with butter. Dust with flour, tapping out excess.
• In a bowl, whisk together flour, baking powder, baking soda, and salt. In another, stir together milk and lemon juice. In the bowl of a mixer fitted with the paddle attachment, beat butter with lemon zest, granulated sugar, and vanilla on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time.
• Reduce speed to low; beat in flour mixture in three additions, alternating with milk mixture, just until no dry flour remains (do not overmix). Transfer batter to prepared pan; smooth top. Bake until cake is golden and springs back when gently pressed, about 40 minutes. Transfer pan to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, and let cool completely.
• For the Frosting: In a bowl, beat cream cheese and butter until light and fluffy, 2 to 3 minutes. Beat in confectioners' sugar and freeze-dried berries until smooth.
• Spread frosting over top of cake. Decorate with fresh berries. Cake is best served on the same day, but can be refrigerated in an airtight container up to 2 days.

Steps:

• In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange juice; beat until stiff peaks form. Using a long serrated knife, cut cake horizontally into three layers., Place bottom cake layer on a serving plate; spread with about 1/3 cup lemon curd. Top with 1 cup raspberries and 1/3 cup cream mixture; repeat layers. Replace cake top; spread with remaining lemon curd., Frost top and sides of cake with remaining cream mixture. Top with remaining raspberries; refrigerate until serving.

Steps:

• Preheat the oven to 375 degrees.
• Place an oven rack in the center of the oven.
• Have ready an ungreased 10- inch tube pan.
• Sift the flour and the confectioners' sugar together into a medium bowl.
• Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy.
• Increase the speed to medium-high, add the cream of tartar and salt, and beat just until the egg whites form soft peaks.
• Add the granulated sugar, about 1 tablespoon at a time, beating well after each addition, and beat just until the whites form stiff, glossy peaks.
• Add the vanilla and lemon oil and beat until well combined Sift one-fourth of the flour mixture over the egg whites and fold in with a whisk or a rubber spatula.
• Continue gently folding, one quarter at a time, until all the flour mixture has been added, being careful not to over mix.
• Transfer the batter to the pan.
• Run a table knife through the batter to remove any large air pockets, and smooth the top.
• Bake for 35 to 40 minutes, until the top is golden brown and the cake pulls away from the side of the pan.
• Turn the pan upside down, and balance it on its elongated neck or pan legs (if it if has them), or hang the tube upside down from the neck of a tall wine bottle.
• Let cool to room temperature.
• Turn the pan right side up.
• Run a knife around the edge of the cake and between the cake and the tube.
• Top the cake with a flat plate, invert it, give a sharp downward rap to the pan to dislodge the cake and lift off the pan.
• If the pan bottom is removable, slide a knife between the pan bottom and the cake to release it.
• Stir the lemon glaze ingredients together in a small bowl.
• Let stand for 10 minutes before using.
• Cut cake in half.
• Once completely cooled fill with lemon curd (SEE my recipe posted).
• Top Curd with Raspberries.
• Put top half of cake on raspberries then top with Glaze.
• Pouring over the cake and let stand for at least 10 outside minutes, or until the glaze is set.
• Use a sharp serrated knife to cut the cake.

Steps:

• For cake:
• Preheat oven to 350?F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick vegetable oil spray. Line bottom of pans with parchment paper; spray again.
• Whisk eggs, yolks, milk, lemon juice, and lemon peel in medium bowl to blend. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk oil and butter into flour mixture. Add egg mixture and whisk until smooth. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes on racks 10 minutes. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks. Cool completely. (Can be made 1 day ahead. Wrap with plastic. Let stand at room temperature.)
• For filling:
• Stir 1 basket raspberries, 3/4 cup sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain raspberry curd into medium bowl, pressing on solids in strainer. Refrigerate until cold, at least 2 hours and up to 1 day.
• Whip cream and 1/2 cup sugar until peaks form. Fold 1 1/2 cups whipped cream into raspberry curd. Reserve remaining whipped cream.
• Cut each cake horizontally into 2 layers. Place 1 layer, cut side down, on platter. Spread 1/3 of raspberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer.
• Spread all but 1 cup plain whipped cream over top and sides of cake. Place remaining whipped cream in pastry bag fitted with star tip. Pipe design around bottom edge of cake. Arrange remaining berries atop cake. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep refrigerated.)

Steps:

• In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.
• Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place, 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.

Steps:

• For the cake: Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with nonstick spray and line the base and sides with parchment paper.
• Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on low speed to lighten slightly, 1 to 2 minutes.
• Rub together the granulated sugar and lemon zest in a medium bowl to combine. Add the sugar to the mixer and cream on medium speed until light and fluffy, 4 to 5 minutes. Add the lemon juice and mix until well combined. Scrape the bowl well.
• Add the eggs one at a time, mixing on medium speed after each addition until fully incorporated and scraping the bowl well after every 2 to 3 additions.
• Whisk the flour, baking powder and salt in a medium bowl to combine. Add the flour to the mixer in 2 to 3 additions, mixing each until fully incorporated. Pour the batter into the prepared springform pan.
• Bake until the cake springs back slightly when pressed right in the center, 1 hour 25 minutes to 1 hour 35 minutes. Let cool completely in the pan, then remove the outer ring and peel away the parchment paper. Transfer the cooled cake to a serving platter or cake stand.
• For finishing: Use a paring knife to cut a round out of the center of the cake -- start about 2 inches from the outside edge. Remove this round of cake and cut about 1/2-inch from the bottom (save this to eat as a snack).
• Spoon the lemon curd into the center of the cake, then place the trimmed cake back on top. Refrigerate while you prepare the whipped cream.
• Whisk together the heavy cream, confectioners' sugar and vanilla in a large bowl to medium peaks. Spoon the cream over the top of the cake and spread into an even layer. Arrange the raspberries on top and sprinkle with lemon zest, if using. Refrigerate until ready to serve (up to 6 hours).