A delightful raspberry lemon cake featuring a genoise sponge layered with homemade raspberry jam and rose water cream. This cake combines the zesty flavors of lemon and raspberry to create a refreshing dessert, perfect for any occasion.
1: Whisk eggs, sugar, vanilla, and salt over simmering water until it reaches 100F. Continue whisking on medium-high speed until ribbons form.
2: Sift flour into the egg mixture in 3 batches. Fold just until combined.
3: Combine butter, milk, and lemon zest. Mix in a little of the batter, then fold that back into the main batch.
4: Pour into a 7-inch pan. Bake at 350F for 30-40 minutes.
5: For the cream, whisk 4 sticks of butter with 640 grams of powdered sugar until light and fluffy. Add milk 1 tablespoon at a time until the consistency is spreadable. Then add rose water and vanilla extract.
6: For the raspberry jam, cook together 1 cup of raspberries and 1 tablespoon of lemon juice until boiling. Mash the berries to help release their juices.
7: Once boiling, add 1 cup of sugar and let it boil for about 5 minutes, stirring constantly to prevent burning. The mixture will start to gel.
8: Let cool, then store in a sterilized jar.
