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Receta Lemon Raspberry Wedding Cake Pt 1

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Ingredientes

  • 2 1/2 c. Cake flour, (not self-rising)
  • 2 1/2 tsp Baking pwdr
  • 1 1/4 tsp Salt
  • 1 stk plus 2 Tbsp. unsalted butter, softened (1/2 c.)
  • 1 1/4 c. Sugar
  • 3 lrg Large eggs
  • 1 1/2 tsp Vanilla
  • 1 c. Lowfat milk
  • 1 1/2 Tbsp. Freshly grated lemon zest Note: 2 separate batches of this batter, (don't double) are required in this recipe
  • 2/3 c. Sugar
  • 1 c. Water
  • 1 lrg Lemon removed in strips with a vegetable, zest of peeler
  • 1/3 c. Fresh lemon juice
  • 2 Tbsp. Eau-de-vie de framboise Two, (9-inch) cardboard rounds* Two, (7-inch) cardboard rounds* Two, (6-inch) cardboard rounds*, trimmed to create 5-inch rounds Lemon Meringue Buttercream
  • 5 c. Raspberries, picked over , about Five 8-inch plastic straws #66 leaf tip* #70 leaf tip* #113 leaf tip* Note: A cake-decorating turntable* is extremely helpful for assembling and decorating a wedding cake. Crystallized edible flowers and mint leaves* Accompaniments:Creme Fra&icirc,che Ice Cream Additional raspberries

Direcciones

  1. *Available at specialty baking stores
  2. Make first batch of batter:Preheat oven to 350F. and line a buttered 10-inch round cake pan (at least 2 inches deep) with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
  3. Into a bowl sift together flour, baking pwdr, and salt. In another bowl with an electric mixer cream butter with sugar till light and fluffy and beat in Large eggs, 1 at a time, beating well after each addition, and vanilla.
  4. Add in flour mix and lowfat milk alternately in batches, beginning and ending with flour mix and beating till just combined after each addition, and beat in zest (don't overmix).
  5. Pour batter into prepared pan and bake in middle of oven 35 to 40 min, or possibly till a tester comes out clean. Cold cake in pan on a rack 5 min and invert onto rack. Peel off paper and cold cake completely.
  6. Make second batch of batter:Line a buttered 6-inch round cake pan and a buttered 8-inch round cake pan
  7. (each at least 2 inches deep) with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess.
  8. Make batter in same manner.
  9. Pour 1 3/4 c. batter into prepared 6-inch pan. Pour remaining batter into prepared 8-inch pan. Bake 6-inch cake in middle of oven 30 to 35 min and 8-inch cake 35 to 40 min, or possibly till a tester comes out clean. Cold cakes in pans on racks 5 min and invert onto racks. Peel off paper and cold cakes completely.
  10. Cake layers may be made 2 weeks ahead, wrapped well in plastic wrap and foil, and frzn. Defrost cake layers (without unwrapping) at room temperature.
  11. Make syrup:continued in part 2
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