Lemon Raspberry Wedding Cake Pt 1

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Top-ranked recipe named "Lemon Raspberry Wedding Cake Pt 1"


Ingredients

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1 1/2 ts Vanilla
1 c Water
1 lg Lemon; removed in strips with peeler
raspberries; Additional
1 c milk
DECORATION
Accompaniments:
FOR EACH BATCH OF BATTER
Note: A cake-decorating
2 1/2 c Cake flour
1 1/4 c Sugar
; decorating a wedding cake.
FOR THE SYRUP
1/3 c Fresh Lemon Juice
Cream
1 1/4 ts Salt
Lemon Meringue Buttercream
#113 leaf tip*
1 stick butter; plus 2 tablespoons
Note: 2 separate batches are required
2/3 c Sugar
2 tb Eau-de-vie de framboise
cardboard rounds (*)
plastic straws
Crystallized edible flowers leaves *
2 1/2 ts Baking Powder
5 c Raspberries; picked over
#70 leaf tip*
1 1/2 tb lemon zest; Freshly grated
; extremely helpful for
3 lg Eggs
FOR THE ASSEMBLY
cardboard rounds (*)
cardboard rounds (*); trimmed to form 5-inch rounds
#66 leaf tip*

Original recipe makes 1

Servings  

Preparation

*available at specialty baking stores Make first batch of batter: Preheat oven to 350F. and line a buttered 10-inch round cake pan (at least 2 inches deep) with a round of wax paper. Butter paper and dust pan with flour, knocking out excess. Into a bowl sift together flour, baking powder, and salt. In another bowl with an electric mixer cream butter with sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition, and vanilla. Add flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating until just combined after each addition, and beat in zest (do not overmix). Pour batter into prepared pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out clean. Cool cake in pan on a rack 5 minutes and invert onto rack. Peel off paper and cool cake completely. Make second batch of batter: Line a buttered 6-inch round cake pan and a buttered 8-inch round cake pan (each at least 2 inches deep) with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess. Make batter in same manner. Pour 1 3/4 cups batter into prepared 6-inch pan. Pour remaining batter into prepared 8-inch pan. Bake 6-inch cake in middle of oven 30 to 35 minutes and 8-inch cake 35 to 40 minutes, or until a tester comes out clean. Cool cakes in pans on racks 5 minutes and invert onto racks. Peel off paper and cool cakes completely. Cake layers may be made 2 weeks ahead, wrapped well in plastic wrap and foil, and frozen. Defrost cake layers (without unwrapping) at room temperature. Make syrup: continued in part 2

Calories Per Serving: 11128 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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