Lemon Raspberry Dream

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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.

Almond Cake:

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

Lemon Syrup:

1 cup sugar

juice from 3 lemons and enough water to equal 1 cup liquid

Lemon Filling:

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

Fresh raspberries

Cake

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.

Lemon Syrup

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.

Lemon Filling

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.

Assembly

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.

German Raspberry Marzipan Torten

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Cake:

2(8oz.) packages almond paste

1 cup butter, room temperature

1/4 cup honey

6 eggs, room temperature

1 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp nutmeg

1/8 tsp ground cloves

1/8 tsp. white pepper

125 grams all-purpose flour

1/2 tsp. kosher salt

1/2 tsp baking powder

1 tablespoon seedless raspberry preserves

1 tablespoon Dutch-Processed cocoa powder

Simple Syrup:

200 grams granulated sugar

1 cup water

Ganache:

4 oz. bittersweet chocolate, finely chopped

1 tablespoon butter, room temperaure

1 tablespoon vanilla bean paste

2 tablespoons plus 1 1/2 tsp heavy cream

Other ingredients for assembly:

1(15 oz.) jar seedless raspberry jam

2(8oz.) packages almond paste

small container of fresh raspberries

Preheat oven to 325 degrees. Cut a piece of parchment paper to fit the bottom of the half sheet pan. Using a ruler, mark with a pencil the parchment divided into thirds on the long side of parchment. You should have three short rectangles. Turn the parchment upside down in the pan so that the pencil marks are facing down, yet you should be able to see the lines through the other side. Line a half sheet pan with parchment paper and spray entire pan with nonstick cooking spray. Set aside.

Cake:

In the bowl of a stand mixer cream together the almond paste, butter, honey, and granulated sugar until smooth. Add the eggs one at a time beating until combined after each addition.

In a separate bowl whisk together the flour, spices, salt and baking powder. Fold into creamed mixture.

Divide batter evenly between three bowls. Keep one bowl plain batter. Add the 1 tablespoon of raspberry preserves to the second bowl; mix until combined. Add the 1 tablespoon cocoa powder to the third bowl and mix until combined.

Transfer the batters to the prepared pan , having each marked area for each flavor of batter. Carefully spread the batter out the fill each rectangle. The end result should be three separate blocks of cake.

Bake for about 20-30 minutes until done. Top should be slightly golden and cake spring back when touched. Remove from oven and allow to cool in pan on rack.

Simple Syrup:

Add the sugar and water to a small saucepan. Place over medium heat and heat until sugar is completely dissolved. Set aside to cool. There will be syrup leftover. Place extra in a jar and store in refrigerator for later use in things such as drinks or other baked goods.

Assembly:

Flip the cooled cake onto a cake board . Cut the three cakes into the three separate flavors and trim the edges so that they are all the same size.

Place the chocolate layer on a cake board. Lightly brush the simple syrup over the top. Spread a layer of about 1/3 of the raspberry preserves over the top. Top the chocolate layer with the plain layer and repeat the same process as done with the chocolate layer. Top the plain layer with the raspberry layer. Brush the top lightly with the simple syrup. Spread a thin layer of preserves over the top, much less than the previous two layers. The preserves are simply acting as a glue for the almond paste.

With remaining almond paste , knead until smooth. Using a rolling pin, roll out the almond paste to the size of the finished stacked cakes. Carefully place on top of final layer.

Make the ganache by heating the cream and butter just until cream is about to boil  but not boiling. Pour this mixture over the top of the chopped chocolate and vanilla bean paste. Stir until well combined, smooth and shiny. Spread a thin layer over the top of the almond paste. You will not use the entire amount of ganache. Same leftover in refrigerator for later use such as, truffles, hot chocolate and the like.

Place the completed cake into the freezer . Leave in freezer until firm. Once firm , remove from freezer and trim or clean up any rough edges with sharp knife. Working quickly , heat a long knife using very hot water and cut cake into 12 equal square pieces. Clean knife between each cut , creating clean sharp edges.

Using a small amount a ganache as glue . Place a fresh raspberry on the center of each cake.

Store in refrigerator . Allow to come to room temperature when serving.

Lemon-Raspberry Cupcakes with Lemon Cream Cheese Frosting

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Raspberry-Lemon Cupcakes

  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons butter, room temperature
  • 1 3/4 cup granulated sugar
  • 2 eggs , room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/4 cups milk, room temperature
  • zest from 2 lemons
  • 6 oz. fresh raspberries

Raspberry Filling

  • 2-12 oz. packages frozen raspberries, not packed in syrup
  • 1 1/3 cups water
  • 1 3/4 cups granulated sugar
  • juice from 1 lemon
  • 6 tablespoons cornstarch dissolved in 1/2 cup water
  • 1/2 teaspoon pure almond extract

Lemon Curd

  • 8 tablespoons butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 3 egg yolks
  • 1/4 cup lemon zest, finely grated
  • 1/2 cup fresh lemon juice
  • 1/8 teaspoon salt

Lemon-White Chocolate Cream Cheese Frosting

  • 4 tablespoons butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 4 oz. white chocolate, melted and cooled to room temperature
  • 1/4 tsp. pure vanilla extract
  • zest from 2 lemons
  • juice from 2 lemons
  • powdered sugar, enough for correct consistency, about 4-5 cups

directions

  • 1

    Preheat oven to 350 degrees. Line 2 muffin pans with 24 liners, set aside.

  • 2

    Combine the flour, baking powder and salt in a small bowl and whisk to combine.

  • 3

    In a bowl of a stand mixer cream together the butter, sugar and zest until light and fluffy.

  • 4

    Add the vanilla and almond extracts to the milk.

  • 5

    Add the flour and milk in thirds to the creamed butter mixture ending with the milk.

  • 6

    Fold in the fresh berries.

  • 7

    Scoop evenly into the lined tins. Bake for about 18-24 minutes or until toothpick comes clean when inserted into the cupcake.

  • 8

    Remove from the oven and pans and allow cupcakes to cool completely.

  • 9

    Begin preparing the raspberry filling.

  • 10

    In a saucepan combine the raspberries, water, sugar and lemon juice.

  • 11

    Bring to boil and simmer until berries have broken down, about 15-20 minutes.

  • 12

    Remove from heat and pour mixture into a fine mesh sieve. Pres the mixture through the sieve until just seeds are left.

  • 13

    Return strained mixture to saucepan and whisk in the water/cornstarch mixture.

  • 14

    Bring mixture to a boil and simmer for 5 minutes, stirring constantly.

  • 15

    Remove from heat and stir in almond extract; allow to cool completely.

  • 16

    It will become very thick as it cools.

  • 17

    Using a apple corer, core out the center of each cupcake.

  • 18

    Pipe in cooled raspberry filling; set aside.

  • 19

    In a saucepan begin to prepare lemon curd. Add the eggs, sugar, salt, lemon juice and zest to the pan and whisk until well combined. Add butter and and place over medium heat stirring constantly until mixture begins to thicken and reach 175 degrees. Do not allow mixture to boil. Remove from heat and allow to cool completely. Once cooled, pipe a small layer of curd on top of cooled filled cupcakes; set aside.

  • 20

    In a bowl of a stand mixer add all the frosting ingredients and beat until fluffy.

  • 21

    Place frosting in piping bag fitted with plain tip and swirl frosting on each cupcake. Using a small spoon make a divot on top of each frosted cupcake and place a small amount of lemon curd in the divot. Top each lemon curd divot with a fresh raspberry.

Austrian Raspberry Bars

Austrian Raspberry Bars

Perfect fit for a cuppa.

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1 lb. butter, slightly softened

4 egg yolks

2 cups sugar

4 cups flour

2 tsp. baking powder

1/4 tsp. salt

1 cup raspberry jam, room temp.

1/4 cup powdered sugar

Cream butter in stand mixer fitted with paddle attachment, blend until soft and fluffy. Add egg yolks and blend well.

In a large bowl add sugar , flour, baking powder and salt, whisk and add to butter mixture until it just begins to form a ball. Remove on a lightly floured surface and form into 2 disks, wrap and freeze 2 hour or overnight.

Heat oven to 350 degrees.

Remove one ball from freezer and coarsely grate and evenly sprinkle into bottom of 9×13 pan. With a spatula gently spread the jam over the grated dough just with 1/2 inch of edges. Remove remaining dough from freezer and grate dough and evenly sprinkle over jam.

Bake until light golden brown, 30-40 minutes. As soon as it is removed from oven, dust with powdered sugar. Cool on wire rack, then cut with serrated knife into bars.

Chocolate Raspberry Napoleons

Chocolate Raspberry Napoleons

Puff Pastry:

1 cup chilled butter

1 3/4 cups flour

1/2 cup ice water

Set aside 2 tablespoons of butter in the refrigerator until needed. Work remaining chilled butter with a mixer just until pliable. Roll or pat butter between two sheets of waxed paper to an 8×8 inch rectangle, 1/4 inch thick. Chill thoroughly, at least 1 hour in refrigerator or 20 minutes in the freezer. Keep utensils cold in refrigerator or freezer until needed and return after each use. Measure the flour into mixing bowl; cut in the remaining 2 tablespoons of butter with a pastry blender until mixture resembles coarse meal. Gradually add the ice water, tossing with a fork until a stiff dough forms and follows fork around the bowl. Shape into a ball. Turn pastry onto a lightly floured surface; knead pastry til smooth and elastic. Cover; let rest 10 minutes. On a lightly floured surface, roll pastry out to 15×9 inch rectangle. Remove top sheet of waxed paper off the chilled butter; invert butter over one half the pastry. Remove the bottom sheet of waxed paper from the butter.

Fold pastry over butter, sealing edges by pressing down with the heel of hand. Wrap in plastic wrap; chill for at least 1 hour in refrigerator or 20 minutes in the freezer. Unwrap. On lightly floured surface, roll pastry to 15×9 inch rectangle, starting from center and rolling just to the edges. Do not flatten edges by rolling over them. Pastry should be an even thickness. Brush any excess flour from the pastry. Fold dough in thirds; turn and fold into thirds again. Seal edges. Wrap in plastic wrap and chill thoroughly. Repeat rolling and folding two more times. Chill between each turn. Roll to 14×8 inch rectangle. With floured sharp knife, cut off all edges. Prick dough thoroughly with fork. Cut 16-3 1/2×2 inch rectangles. Place on baking sheets covered with 3-4 thicknesses of paper towels and chill. Remove toweling. Combine 1 slightly beaten egg white and 1 tsp. ice water; brush over dough. Place a piece of parchment paper over the top and top with another baking sheet on top of pastry .Bake in 450 degree oven 6 minutes. Reduce heat to 300 degrees; bake about 25 -30 minutes or until lightly brown and crisp. Cool on rack.
Pastry Cream:
1 cup sugar

1/4 cup flour

1/4 cup cornstarch

1/2 tsp. salt

3 cups whole milk

4 egg yolks, beaten

2 tsp. vanilla

In a saucepan combine the sugar, flour, cornstarch and salt. Stir in the milk. Cook stirring constantly, till mixture thickens and bubbles. Stir in a little of the hot mixture into the beaten egg yolks to temper; return to the hot mixture whisking constantly. Bring to just boiling, stirring constantly. Cool, stir in the vanilla. Push mixture through a sieve and cover with plastic wrap to prevent a skin from forming. Chill. Beat until smooth just before filling Napoleons.

Ganache:
8 oz, dark chocolate, chopped
8 oz. heavy cream
Heat the cream just until hot not boiling. Pour over chocolate and allow to sit for a couple of minutes. Stir until mixture is smooth and glossy.
Fresh Raspberries
Sweetened Whipped Cream
Mix some mashed raspberries and strained of seeds into whipped cream and pipe as decoration on top with fresh berry.
Assemble the napoleons with first layer pastry, whipped cream topped with fresh raspberries. Next layer pastry,pastry cream, berries. Top with third pastry and spread ganache on top layer. Pipe raspberry whipped cream rosette and top with berry.

Raspberry Lemon Trifle

Raspberry Lemon Trifle

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Any pound cake or sponge cake, cut into chunks

3-4 cup frozen raspberries

Sugar according needed sweetness for berries

2 tablespoons cornstarch

3 cups heavy cream

1 cup powdered sugar

Lemon curd, recipe follows. There will be extra left to use for other things.

Lemon Curd

2 whole eggs

8 egg yolks

2/3 cup lemon juice

1 cup sugar

2 tablespoons butter

There will be left over lemon curd which can be used for other desserts.

Combine all ingredients except the butter into a heat proof bowl. Whisk until well combined. Place bowl over pan with simmering water. Stir and cook until mixture thickens and coats the back of a spoon. Remove from heat and stir in butter until melted. Cover with top with plastic wrap and refrigerate until cool.

Place raspberries, sugar and cornstarch in sauce pan and combine well so that cornstarch is evenly coating frozen berries. Place on medium heat and stir constantly until raspberries just come to boil. Allow to boil 2 minutes. Remove from heat allow to cool.

In a large bowl add 2 cups heavy cream and 2/3 cup powdered sugar. Beat until stiff. Fold in as much cooled lemon curd to suit taste. Ant leftover lemon curd , use for other desserts.

Layer raspberry mixture , cake cubes then lemon curd mixture. Continue to layer until all mixtures are used. Refrigerate at least 4 hours, overnight even better. Prior to serving whip remaining 1 cup heavy cream and 1/3 cup powdered sugar and beat until thick. Top trifle with cream.

* You can drizzle a liqueur over cake cubes if desired.