American

Lemon Raspberry Ruffle Cake

source: food-and-cook.blogs.elle.es
report

Ingredients

For Victoria Sponge Cake
340 gr. butter at room temperature
340 gr. sugar
1’5 tsp. Vanilla extract
6 large eggs
300 gr. raising flour
40 gr. cornstarch
1’5 tsp. yeast
6 tbsp milk
zest of half a lemon
zest of half a lime
3 tsp. cointreau liqueur

For the Buttercream
300 ml egg whites
560 gr. sugar
550 gr. butter (good quality)
1 tsp cream of tartar (optional)
3 tsp raspberry lyophilized powder
pink dye

Directions

For Victoria Sponge Cake
1. In a bowl, put the butter and sugar, beat with a wooden spoon until the mixture is light and fluffy.

2. We add the eggs one by one and beat well after each addiction, add the remaining ingredients and mix to incorporate.

3. Add the flour, cornstarch and baking powder, gradually incorporating it, taking care not to crush the mass, so they do not lose fluffiness. Finally we put the milk and we link well with the dough, until we left smooth and fluffy.

For buttercream
4. Put the egg whites in a bowl in a double boiler and heat it slightly (a few minutes), stirring constantly, then add the sugar and mix until we get the sugar has dissolved completely.

5. Once at this point add the raspberry powder and mix until dissolved.

6. We spent this mixture to the bowl of our mixer with the whisk attachment and mix until a meringue with stiff peaks and shiny.

7. Just then changed the whisk attachment and put the shovel and began to gradually add the butter cut into small pieces (this should be at room temperature), we will see him go slightly before each integrating addiction. Mix until a creamy and firm.

ASSEMBLING THE CAKE
1. We put one of the cakes on the mold where you go to file, fill with buttercream, put the next cake on top and return to fill it, cover it with the last cake and cover the whole cake (sides and top) with buttercream.

2. Then prepare the pastry put the nozzle we want to decorate, here is the number 124, Wilton, and fill the sleeve with our fill. Then we create the decoration of the flyers from the bottom up, continuing to complete the cake. We finish the process by covering the top.


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