Recipe for Mini Raspberry and Lemon Cakes – so each person can get their own tiny individual dessert! You don’t need mini cake tins or ramekins for this; all you need is a round cookie cutter.

Ingredients

For the Lemon Cake:
150g butter, softened
170g sugar
finely grated zest of 2 lemons
2 large eggs
150g flour
pinch of salt
5ml baking powder
125ml milk
15ml lemon juice

For the Raspberry Mascarpone Cream:
125g raspberries
250g mascarpone
125ml icing sugar
125ml cream

100g raspberries, for decorating

How to
Preheat the oven to 180°C. Grease and line a large baking sheet (about 25 x
38cm) with greaseproof paper.

Cream together the butter, sugar and lemon zest very well, for about 5
minutes. Add in the eggs, beating well after each one.

Add the lemon juice to the milk, stir well and set aside for 5 minutes. Sift
together the flour, salt and baking powder.

Add about a third of the dry ingredients to the creamed mixture and beat well,
then add about a third of the milk mixture. Repeat this until all the ingredients
have been used. Scrape down the side of the bowl before giving it one final
mix.

Spread the cake batter evenly onto the lined baking sheet.

Bake the lemon cake for 25-30 minutes, then allow it to cool in the pan for 10
minutes.

Lift out the cake and leave to cool completely on a cooling rack while you
make the raspberry mascarpone cream.

Blitz the raspberries with a stick blender or puree with a fork. Pass the mixture
through a sieve to remove any seeds.

Place the mascarpone into a large bowl and sift over the icing sugar. Mix
together with an electric mixer until smooth.

Add the cream and whisk on low speed until thick, being careful not to
overmix or the mixture will split.  Gently fold in the raspberry puree.

Once the cake has cooled completely, use a round cookie cutter (mine was
7cm diameter) to cut out rounds.

Pipe or spread a layer of mascarpone cream onto each of the cake rounds.
Stack 3 rounds of the cakes on top of each other to make a mini layer cake.

Spread a thin layer of mascarpone cream around the edges of each cake. I
left mine like this – a semi-naked cake! If desired you can refrigerate the cakes
now, then spread a second layer around the edges so that the cake is
covered completely.

Refrigerate until ready to serve, then decorate with fresh raspberries.

 

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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes