Sunday, May 9, 2010

Lemon Raspberry Layer Cake - Happy Mother's Day!

Source: Beantown Baker

Serves: 8


  • 1 box of lemon cake mix
  • 1/2 cup butter (1 stick)
  • 1 12-ounce package frozen raspberries, thawed
  • 5 large egg yolks, lightly beaten
  • 2/4 cup sugar
  • Pinch of salt
  • 2-3 teaspoons lemon juice
  • Frosting
  1. Prepare the cake according to the box. Bake in 2 9" round pans.
  2. Melt the butter in a large saucepan over medium heat. 
  3. Add the raspberries, egg yolks, sugar and salt. Cook, mashing the berries and stirring frequently at first and then constantly at the end, until thickened (about 10 minutes).
  4. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. 
  5. Cool the raspberry curd to room temperature. The curd will continue to thicken as it cools, so don't worry if it appears too watery at first.
  6. Stir in the lemon juice to taste.
  7. Cover and refrigerate until you're ready to use.
  8. Once the cake is completely cooled, slice each cake in half horizontally so that you have 4 9" cakes. 
  9. On a cake dish, put a little bit of frosting to secure the first layer. Put one of the cakes down, and using a frosting bag, pipe frosting around the edge of the top. This will help keep the curd from escaping out the sides.
  10. Spread 1/3 of the curd on top, being sure that it won't overflow the frosting edge.
  11. Add another layer, and repeat.
  12. Frost the cake and arrange fresh raspberries on the top.

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