Mother's Cake, with lemon cream and raspberry jelly

Name: Mother's Cake, with lemon cream and raspberry jelly - Dafina M.
Ingredients: for a round cake pan with a diameter of 24 cm or a square cake pan with a side of 20 cm. Batter: 5 eggs; 1 cup and 2/3 flour; 250 g butter at room temperature; 1 and 1/2 cups sugar; 8 tablespoons milk; grated zest of one large lemon; juice of one lemon; 1 tablespoon vanilla extract; 1 teaspoon baking powder. Lemon cream: 300 g sugar; 3 tablespoons cornstarch; 500 ml milk; 200 g butter; juice from one large lemon; 1 vanilla sugar or seeds from 1 vanilla bean. Raspberry jelly: 400 g raspberries (fresh or frozen); 5 tablespoons sugar; 10 g gelatin. Fondant: 300 g marshmallows; 400; 450 g powdered sugar; 3 tablespoons cornstarch; 2 tablespoons water; palm oil for greasing (optional); essence for flavoring.

Dessert - Mother's Cake, with lemon cream and raspberry jelly by Dafina M. - Recipia

Mama's Cake with Lemon Cream and Raspberry Jelly Preparation time: 45 minutes Baking time: 60-70 minutes Total time: 2 hours (including cooling) Servings: 12 This cake, affectionately named "Mama's Cake," is a true delicacy, perfect for celebrating special moments such as birthdays or family reunions. The combination of lemon cream and raspberry jelly is simply divine, offering a perfect contrast between tartness and sweetness. Even though we start with a store-bought base, I will provide a recipe for a lemon butter cake for those who prefer to make everything from scratch. The history of this cake is filled with emotion, reminding us of the moments spent with loved ones and the smiles brought by a slice of delicious cake. Although it was created as a tribute to mothers, this cake can easily become the star of any event. Ingredients For the cake: - 5 eggs - 1 cup and 2/3 flour - 250 g butter (at room temperature) - 1 and 1/2 cups sugar - 8 tablespoons milk - Zest of one large lemon - Juice of one lemon - 1 tablespoon vanilla extract - 1 teaspoon baking powder For the lemon cream: - 300 g sugar - 3 tablespoons cornstarch - 500 ml milk - 200 g butter (at room temperature) - Juice of one large lemon - 1 packet vanilla sugar (or the seeds from a vanilla pod) For the raspberry jelly: - 400 g raspberries (fresh or frozen) - 5 tablespoons sugar - 10 g gelatin (for thickening) For the fondant (optional): - 300 g marshmallows - 400-450 g powdered sugar (store-bought) - 3 tablespoons cornstarch - 2 tablespoons water - Palm oil for greasing (optional) - Flavor essence (optional) Preparing the Cake 1. Preparing the ingredients: Take the butter out of the fridge 2-3 hours before starting the recipe, so it reaches room temperature. Alternatively, cut it into cubes and soften it in the microwave for 25-30 seconds, checking every 10 seconds. 2. Mixing the ingredients: In a large bowl, mix the butter until smooth. Add the sugar and beat vigorously until fully combined. Separate the eggs; add the 5 egg yolks to the butter and sugar mixture and mix well. 3. Adding milk and flavors: Incorporate the milk, stirring until the sugar completely dissolves, resulting in a fluffy, whitish mixture. Add the vanilla, lemon zest, and lemon juice. 4. Combining the flour: Sift the flour and baking powder, then gradually add it to the batter, mixing well. 5. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the batter using a whisk, mixing from the bottom up. 6. Baking: Preheat the oven to 160°C. Pour the batter into a greased round pan (or a non-stick one) and bake for 60-70 minutes. Check with a toothpick to see if it's done. Let it cool slightly, then invert onto a plate and dust with sugar. Preparing the Lemon Cream 1. Mixing the ingredients: In a double-bottomed stainless steel pot, mix the sugar with 300 ml of milk and place it on the heat, stirring occasionally. 2. Preparing the cornstarch: In another bowl, combine the remaining milk (200 ml) with the cornstarch, ensuring no lumps form. 3. Thickening the cream: Turn off the heat and pour the cornstarch mixture over the hot milk, stirring vigorously. Return to the heat, stirring constantly until it thickens. 4. Cooling and flavoring: Turn off the heat and let it cool slightly. Add the lemon juice and cover with plastic wrap. Chill in the refrigerator for 2 hours. 5. Beating the butter: Whip the butter until creamy. Once the cream has cooled, incorporate the whipped butter. Preparing the Raspberry Jelly 1. Preparing the gelatin: Soak the gelatin in cold water until covered. After it absorbs the water, heat it in the microwave for 25 seconds or melt it over a double boiler. 2. Preparing the raspberries: In a saucepan, combine the raspberries and sugar. Boil until the sugar completely dissolves. 3. Making the puree: Transfer the mixture to a blender and blend until smooth. Add the dissolved gelatin, mix well, and refrigerate until set (about 1 hour and 30 minutes). Assembling the Cake 1. Preparing the cake: Divide the cake into 3 equal layers using a sharp knife. 2. Applying the layers: On the first layer, spread a layer of jelly, and on the second, a layer of lemon cream. Place the jelly layer on top of the cream layer, being careful not to break it. 3. Repeating the process: Continue with the remaining layers, ensuring the cake is well secured. After assembly, wrap the cake in aluminum foil or use a springform pan. 4. Cooling: Allow the cake to chill in the refrigerator overnight for the creams to set well. 5. Decorating (optional): If you wish to cover the cake with fondant, reserve some cream to level the cake. Alternatively, you can use the remaining cream to cover the cake and then decorate with whipped cream and fresh raspberries. Serving Suggestions and Variations This cake pairs perfectly with a cup of tea or fresh lemonade. Replacing the raspberries with strawberries in the jelly adds a fresh note and another layer of flavor. You can even experiment with different fondant flavors or add grated chocolate between layers for an extra indulgence. Nutritional Benefits Mama's Cake is not only delicious but also packed with nutrients thanks to its natural ingredients. Lemons are an excellent source of vitamin C, while raspberries are rich in antioxidants. Additionally, butter and eggs provide healthy fats and protein for the body. Frequently Asked Questions 1. Can I use a different type of flour? Yes, you can experiment with whole wheat flour for a healthier option, but the texture will be different. 2. How do I store the cake? It is best to keep it covered in the refrigerator, where it can stay fresh for up to 3-4 days. 3. What other fruits can I use for the jelly? In addition to raspberries, strawberries, blackberries, or blueberries are excellent alternatives. Now you have all the information you need to prepare this spectacular cake! I wish you much success and hope to bring smiles to the faces of your loved ones with each delicious slice! Enjoy!

Mother's Cake, with lemon cream and raspberry jelly

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