I like combining Lemon with cakes. It reminds me of the summer. Lemon is one of my favourite tastes. A few weeks ago I made this delicious lemon raspberry cake for my family. This recipe is so fresh and so delicious in all respects. But make sure you don’t over bake the cake or end up with a dry bun. The Lemon filling is just magical in every way. If you love berries as I do, then this recipe is for you.
Preparation time: 30 minutes
Cooking time: 45 minutes
Serves: 12
Ingredients:
1 (18.25 oz) lemon cake mix
1 (10 ounces) package frozen raspberries
2 tablespoons cornstarch
8 (1 ounce) squares white chocolate, chopped
3 cups heavy cream
1 teaspoon vanilla extract
½ cup fresh raspberries, garnish
Directions:
Packaging the cake mix for two 9 inch round pots following package instructions. Fully cool cakes, split into half to make four layers.
Produce puree raspberries using a blender or food processor. Heat raspberries in a saucepan until they are baked. Combine corn starch with a little water and add the raspberries, make sure to mix well. Stir constantly for 5 min to thicken or until cook. Set aside to cool.
White chocolate Mousse: heat white chocolate in a double boiler, stirring occasionally, with 1 c of cream, and smooth until chocolate is melted. Turn off the heat and cool. Whip the other 2 cups of cream until it is soft. Stir the vanilla mix. Fold 1/3 of the whipped cream into a white chocolate blend and fold the rest of the whipped cream quickly. Do not overmix or the mousse gets grainy.
Put 1 cake layer onto the plate and spread with the white mousse of chocolate. Put the next layer on top and fill it with raspberry. Repeat the next mousse layer of cake. Cover with the last cake layer. Top frost and mousse sides. Remaining mousse pipe a border. Add fresh berries to garnish.
Ingredients
- 1 (18.25 oz) lemon cake mix
- 1 (10 ounces) package frozen raspberries
- 2 tablespoons cornstarch
- 8 (1 ounce) squares white chocolate, chopped
- 3 cups heavy cream
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries, garnish
Instructions
Packaging the cake mix for two 9 inch round pots following package instructions. Fully cool cakes, split into half to make four layers.
Produce puree raspberries using a blender or food processor. Heat raspberries in a saucepan until they are baked. Combine corn starch with a little water and add the raspberries, make sure to mix well. Stir constantly for 5 min to thicken or until cook. Set aside to cool.
White chocolate Mousse: heat white chocolate in a double boiler, stirring occasionally, with 1 c of cream, and smooth until chocolate is melted. Turn off the heat and cool. Whip the other 2 cups of cream until it is soft. Stir the vanilla mix. Fold 1/3 of the whipped cream into a white chocolate blend and fold the rest of the whipped cream quickly. Do not overmix or the mousse gets grainy.
Put 1 cake layer onto the plate and spread with the white mousse of chocolate. Put the next layer on top and fill it with raspberry. Repeat the next mousse layer of cake. Cover with the last cake layer. Top frost and mousse sides. Remaining mousse pipe a border. Add fresh berries to garnish.
