INGREDIENTS :
FOR THE CAKE:
2 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups white granulated sugar
2 teaspoons freshly grated lemon zest
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract
FOR THE BUTTER CREAM:
1 cup white granulated sugar
4 large egg whites
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1/4 cup freshly squeezed lemon juice (from 2 large lemons)
1 teaspoon vanilla extract
FOR THE FINISH:
2/3 cup seeded raspberry jam, stir vigorously until spreadable
fresh raspberries
INGREDIENTS :
FOR THE CAKE:
2 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups white granulated sugar
2 teaspoons freshly grated lemon zest
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract
FOR THE BUTTER CREAM:
1 cup white granulated sugar
4 large egg whites
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1/4 cup freshly squeezed lemon juice (from 2 large lemons)
1 teaspoon vanilla extract
FOR THE FINISH:
2/3 cup seeded raspberry jam, stir vigorously until spreadable
fresh raspberries
INSTRUCTIONS:
1. Center a rack in the oven and preheat oven to 350°F. Butter two 8- or 9-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Place ramekins on a baking sheet.
To make the cake:
1. Sift together the flour, yeast and salt. Whisk milk and egg whites in a medium bowl. Place the sugar and lemon zest in the bowl of a food processor or other large bowl and rub together with your fingers until the sugar is moist and fragrant. Add the butter and, working with your fingers, until the sugar is moist and fragrant. Add the butter and, working with the whisk attachment or a hand mixer, beat on medium speed for a good 3 minutes, until the butter and sugar are very smooth.
light. Beat in the extract, then add one-third of the flour mixture, continuing to beat on medium speed. Beat in half of the milk and egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until smooth, then add the final dry ingredients. Finally, beat the dough well for 2 minutes to make sure it is well mixed and well aerated. Divide the batter between the two pans and level the surface with a rubber spatula.
2. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch; When you insert a toothpick into the center, it should come out clean. Transfer the cakes to cooling racks and let cool for about 5 minutes, then run a knife around the sides of the cakes, turn them over, and remove the paper liners. Turn over and cool to room temperature right side up. (Cooled cake layers can be wrapped tightly and stored at room temperature overnight or frozen for up to 2 months.)
Prepare the cream for the donkey
1. Place sugar and egg whites in the bowl of a mixer or other large heatproof bowl; Place the bowl over a saucepan of boiling water and whisk constantly, keeping the mixture on the heat, until hot to the touch, about 3 minutes. The sugar should dissolve and the mixture will look like a shiny marshmallow cream. Remove the bowl from the heat.
2. Using the whisk attachment or a hand mixer, beat the meringue on medium speed until cool, about 5 minutes. Switch to the paddle attachment, if you have one, and add the butter one stick at a time, beating until smooth. Once all the butter has been incorporated, beat the buttercream on medium-high speed until thick and very smooth, 6 to 10 minutes. During this time, the buttercream may curdle or separate; just keep whisking and it will come together again. At medium speed,
Gradually add the lemon juice, waiting for each addition to be absorbed before adding more and then the vanilla. You should have a shiny, smooth, velvety, pristine white buttercream. Press a piece of plastic wrap onto the surface of the buttercream and set aside briefly.
To assemble the cake:
1. Using a sharp serrated knife and using smooth motions, cut each layer horizontally in half. Place one layer cut side up on a cake pan surrounded by strips of wax paper. Spread it with a light layer of buttercream. Spread the buttercream with 1/3 of the jam. Cover with another layer, spread with the buttercream and jam and then do the same with the third layer (you will have used all the jam and the buttercream will remain). Place the final layer cut side down on top of the cake. and use the remaining buttercream to frost the sides and top. Decorate the top with raspberries.
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