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Lemon Layer Cake with Raspberry Curd and Whipped Cream

Source of Recipe


Bon Appetit-4/02






List of Ingredients



• Cake:
  
• nonstick cooking spray
  
• 4 large eggs
  
• 2 large yolks
  
• 3/4 cup whole milk
  
• 1 tablespoon fresh lemon juice
  
• 1 tablespoon grated lemon peel
  
• 2 cups cake flour
  
• 1 1/2 cups sugar
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 1/2 cup vegetable oil
  
• 1/4 cup (1/2 stick) unsalted butter, melted, cooled
  
• Filling:
  
• 1 (6 ounce) baskets fresh raspberries
  
• 1 1/4 cups sugar
  
• 2 large eggs
  
• 2 tablespoons fresh lemon juice
  
• 2 tablespoons (1/4 stick) unsalted butter
  
• 1/8 teaspoon salt
  
• 3 cups chilled whipping cream
  






Instructions



1. For cake: Preheat oven to 350 degrees. Spray 2 (9-inch) cake pans with 2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper; spray again.
   
   
2. Whisk eggs, yols, milk, lemon juice and lemon peel in medium bowl to blend. Whisk flour, sugar, baking powder and salt in large bowl to blend. Whisk oil and butter into flour mixture. Add egg mixture and whisk until smooth. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes on racks 10 minutes. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks. Cool completely. (Can be made 1 day ahead. Wrap in plactic. Let stand at room temperature.)
   
   
3. For Filling: Stir 1 basket raspberries, 3/4 cups sugar, eggs, lemon juice, butter and salt in a medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain raspberry curd into medium bowl, pressing on solids in strainer. Refrigerate until cold, at least 2 hours and up to 1 day.
   
   
4. Whip cream and 1/2 cup sugar until peaks form. Fold 1 1/2 cups whipped cream into raspberry curd. Reserve remaining whipped cream.
   
   
5. Cut each cake horizonally into 2 layers. Place 1 layer, cut side down, on a platter. Spread 1/3 of the raspberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer.
   
   
6. Spread all but 1 cup plain whipped cream over top and sides of cake. Place remaining whipped cream in a pastry bag fitted with star tip. Pipe design around bottom edge of cake. Arrange eremaining raspberries atop cake. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover and refrigerate.