This recipe will make at least one 9 inch, one 6 inch and two 4 inch cakes. It all depends on the size and shape of the cake rings(molds) used.
200 grams almond paste
230 grams butter,room temperature
60 ml honey
200 grams granulated sugar
6 eggs , room temperature
125 grams all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
zest from 3 large lemons or 2-3 tablespoons
1 cup sugar
juice from 3 lemons and enough water to equal 1 cup liquid
9 grams unflavored granulated gelatin
4 eggs, room temperature
zest from 4 large lemons
240 ml fresh lemon juice
220 grams butter, room temperature
Lemon Cream Filling:
2 envelopes unflavored granulated gelatin
2 cups water
6 tablespoons sugar
2 cups marshmallow cream , fluff or homemade
2 cups of lemon filling
4 cups heavy cream
Seedless raspberry jam
Preheat oven to 325 degrees. Line bottom of a half sheet pan or jellyroll pan with parchment paper and butter or spray with non stick spray the entire pan; set aside.
In the bowl of a stand mixer, beat the almond paste, honey, butter and granulated sugar until smooth. Add the eggs one at a time , blending well after each addition. Stir in the lemon zest.
In a separate bowl, whisk together the remaining dry ingredients. Fold into wet mixture until combined.
Transfer batter to prepared pan and spread out evenly with off set spatula.
Bake for about 20-30 minutes or until cake springs back when lightly touched.
Remove from oven and allow to cool completely in the pan. Once cooled, turn cake out and carefully pull off parchment paper.
Combine all the ingredients in a small saucepan and bring mixture to a boil. Remove from heat when sugar has been dissolved. Allow to cool completely.
Place gelatin in a small bowl. Add a little bit of water to dissolve gelatin. Add as much water as needed but not to runny consistency.
In a glass heat proof bowl, whisk together the sugar,eggs,zest and lemon juice until well combined. Place the bowl over a pan of simmering water (double boiler, bain marie). Do not allow the water to touch the bottom of the bowl. Stirring constantly over the simmering water add the butter when mixture is warm. Continue to stir and cook until butter is melted and mixture has thickened to the consistency of ketchup or hollandaise sauce. Remove from heat and stir in the gelatin . Continue to stir the mixture until the gelatin has incorporated into the lemon mixture.
Pour mixture through a fine sieve into a bowl. Cover the top of the strained mixture with plastic wrap to prevent a skin from forming. Set aside and let cool completely in the refrigerator.
Lemon Cream Filling
In a medium saucepan , combine the gelatin and 1 cup of water and allow to set 1 minute. Cook over low heat , stirring constantly until gelatin is dissolved. Remove from heat and stir in the granulated sugar and remaining 1 cup of water and stir again until sugar is dissolved. Set aside.
In a bowl whisk together the marshmallow fluff and the 2 cups of the cooled lemon filling until combined. Whisk in the gelatin mixture. Place in the refrigerator until the mixture forms mounds when spooned.
In a mixing bowl beat the heavy cream until stiff. Fold into the thickened lemon mixture and combine thoroughly.
Using a cake ring (rings ) or spring form pan, cut out cake circles from cooled cake.
Carefully place a cake circle into the cake ring. Gently brush lemon syrup over the cake. Line the outside edge with fresh raspberries. Spread some raspberry jam over the exposed cake and place randomly over cake some more raspberries. Spoon some of the lemon cream filling over the cake and raspberries and even out with spatula until level. Repeat process again until cake ring is just to the top leaving the top with lemon cream filling. Place cake in refrigerator to firm up. Once cake is firm spread a layer of lemon filling over the top of the cake. Using a flat edge of a knife or long spatula level the top of the cake with the top of the pan. Place plastic wrap over the top of the cake to prevent a skin from forming and refrigerate overnight. Garnish with fresh raspberries.