Monti cake with lemon, honey, and raspberry
Monti Cake with Lemon, Honey, and Raspberry Last weekend, I made this cake for a small but important anniversary for us. I chose something light and fresh, with a hint of lemon, a bit of honey, and raspberry, just what I would choose anytime for a family occasion. I made it on a leisurely morning, and it turned out just right – not too sweet and not heavy. Quick Info Total time: approximately 3 hours (including chilling in the fridge) Preparation time: 40 minutes Baking time: 20-25 minutes Servings: 8-10 slices Difficulty: medium Recipe type: cake for anniversaries, special days, or when you crave a fruity dessert Ingredients For the base: 1 1/3 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda a pinch of salt 140 g butter, at room temperature 4 tablespoons honey 2 eggs, beaten 1/2 teaspoon vanilla extract 2/3 cup milk zest of 2 lemons For the cream: 1 box mascarpone 200 g fromage frais 2 tablespoons honey 1/2 teaspoon vanilla extract 1 1/2 tablespoons lemon juice 10 tablespoons raspberry jam For the syrup: 2 tablespoons honey 3 tablespoons lemon juice Preparation method 1. Prepare the base Mix the flour with the baking powder, baking soda, and salt in a large bowl. In another bowl, beat the butter with a mixer for one minute until creamy. Add the honey and continue mixing until well combined. Gradually incorporate the beaten eggs and vanilla extract, mixing on low speed. Add the flour mixture in three batches, alternating with the milk in two batches. Start and finish with the flour. Incorporate everything on low speed to avoid a dense mix. Finally, add the lemon zest and mix for another 15-20 seconds, just enough to combine. 2. Baking Pour the batter into a round springform pan (lined with baking paper). Level it out. Place the pan in a preheated oven at 180°C. Bake for 20 minutes or until a toothpick comes out clean from the cake. Remove the base and let it cool completely. 3. Mascarpone and fromage frais cream In a bowl, mix the mascarpone with the fromage frais until smooth. Add the honey, vanilla extract, and lemon juice. Mix again, but don’t overdo it; just enough to make it uniform. Place the cream in the fridge until assembly. 4. Syrup Combine the honey with the lemon juice in a small bowl and mix well. 5. Assembly Cut the cooled base in half horizontally. Gently poke each piece with a fork, here and there. Spread the first slice of the base with half of the syrup. Spread a third of the cream over the base. On top of the cream, add half of the raspberry jam as evenly as possible. Place the second part of the base over the cream and press gently. Spread the rest of the syrup on top, then spread the remaining cream. You can save some cream for decoration if you like. The rest of the jam can be placed in the center or used for decoration, according to preference. Refrigerate the cake for at least 2 hours before serving. It sets better, and the flavors meld together. Why I make this recipe often It’s the kind of cake that can be easily adapted, doesn’t require fancy ingredients, and doesn’t need to be made a day in advance. I love that it has a clean lemon flavor, isn’t overly sweet, and you don’t feel heavy after a slice. It keeps well in the fridge and slices without crumbling. Tips and variations Tips Don’t overbeat the cream; otherwise, it becomes too soft. The base must be completely cooled before cutting and assembling. The raspberry jam can be strained if you want a smoother texture. Substitutions You can use only mascarpone (or only fromage frais) if you don’t have both, but the texture will be slightly different. If you don’t have honey, it can be replaced with maple syrup, but the taste will be slightly different. Milk can also be plant-based if needed. Jam can be strawberry or blueberry if you don’t have raspberry. Variations If you don’t want a lemon base, use orange for a different flavor. You can add fresh raspberries between layers. Instead of two layers, you can make the cake with a single layer of cream if you prefer it simple. Serving ideas I serve it cold, straight from the fridge, possibly with some fresh raspberries on top. It can be decorated with grated lemon zest or mint leaves. Frequently asked questions 1. How do I cut the base without it crumbling? Cool the base completely, even in the fridge if you have time. Use a long, thin knife with a serrated edge. 2. What can I use if I can’t find fromage frais? In its absence, you can use all mascarpone, but the taste will be richer, and the texture denser. 3. Can the base be made in advance? Yes, it can be baked a day in advance and kept in the fridge, well wrapped. 4. Does the cake hold well in the fridge? Yes, it lasts at least 2 days, covered, without getting too soggy. 5. The base isn’t fluffy; what should I do? Check that you didn’t overmix after adding the flour and that the baking powder is fresh. Nutritional values (estimated) One slice of cake (out of 10 slices): approximately 320-350 kcal Fats: 18-20 g Proteins: 6-7 g Carbohydrates: 35-38 g These values are indicative and depend on the type of cream and how thick you cut the slices. It doesn’t contain ultra-processed ingredients and has a reasonable sugar intake due to honey and jam. Storage and reheating The cake keeps in the fridge, covered, for up to 3 days. I do not recommend freezing it – the texture of the cream and base changes after thawing. It is served cold directly; no reheating is needed. If left uncovered, the edges of the base may dry out.
Preparation
Mix the flour with the baking powder, baking soda, and salt. Beat the butter for 1 minute using a mixer. Then, add the honey and mix until combined. Gradually add the eggs, followed by the vanilla extract. With the mixer on low speed, add the flour in 3 batches and the milk in 2 batches, alternating the additions, so that flour is added first and last. Mix until a homogeneous dough forms. Add the lemon zest and mix for another 20 seconds. Pour the dough into a springform pan lined with parchment paper and place it in the preheated oven at 180 degrees Celsius for 20 minutes or until a toothpick comes out clean. For the cream, mix the mascarpone with fromage frais, then add the honey and lemon juice. Keep it in the refrigerator until ready to use. For the syrup, mix the two ingredients. Cut the cake layer, poke holes in it with a fork, then brush with syrup and 1/3 of the cream. Spread raspberry jam over the cream. Place the second cake layer on top, brush with syrup, and add the remaining cream. Decorate as desired. Keep in the refrigerator for at least 2 hours before serving.
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