Bake - Raspberry Lemon Torte recipes

How to cook:

1. Step - 1
2. Preheat the oven to 350°F. Spray an 8-inch round cake pan with baking spray. Line the bottom with a piece of parchment and spray again.
3. Step - 2
4. Put the raspberries in a bowl and add the lemon juice and 1 tablespoon of the granulated sugar. Mash well and let sit a few minutes for the juices to release. Press through a mesh strainer to remove the seeds. Remove 2 teaspoons of the raspberry syrup for the frosting and set aside. Reserve the remaining raspberry syrup for the batter.
5. Step - 3
6. In a stand mixer with a paddle attachment, beat the eggs with the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes. Beat in the cream, vanilla, lemon zest and remaining raspberry syrup.
7. Step - 4
8. Sift together the cake flour, baking powder and salt. Add the dry ingredients to the batter in 3 additions, mixing between each addition until just combined. Pour into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely, then turn out onto a cake stand or serving plate.
9. Step - 5
10. In a stand mixer using a whisk attachment, beat together the sour cream and butter until fluffy. Add the confectioners’ sugar and beat until smooth. Mix in the reserved 2 teaspoons raspberry syrup until combined.
11. Step - 6
12. Frost the cooled cake and decorate with fresh mint leaves and raspberries, if using.

Notes: 7 Sweet and Tart Lemon Raspberry Treats, 7 Sweet and Tart Lemon Raspberry Treats. By Rai Mincey March 22, 2021. Credit: lutzflcat. Raspberries and lemons combine to make a perfectly sweet and pucker-inducing pair. Raspberry's juicy brightness and lemon's sharp, fresh presence are a match made in dessert-heaven. From a hearty oatmeal crumble …

How to cook:

1. Preheat the oven to 400F and line 2 baking trays with parchment paper.
2. Sift the flour and cornstarch together and set aside. Whip the egg yolks with 3 tbsp of the sugar until thick and pale and they hold a ribbon when the beaters are lifted. In a separate bowl, whip the egg whites with the cream of tartar until foamy, then slowly add the remaining 6 tbsp of sugar and continue whipping until the whites hold a medium peak when the beaters are lifted.
3. Fold the whites into the yolk mixtures using a whisk, then fold in the flour until just incorporated. Fill a piping bag fitted with a plain tip. Pipe a spiral of batter, following the circle and pipe spiraling inward to fill the circle. On the second baking tray, pipe 18 to 22 ladyfingers about 3 inches long. Bake for about 8 minutes (the circle of batter will take about 10 minutes) and allow the ladyfingers to cool on the tray before lifting off.
4. For the lemon mousse, bring the lemon juice and 1/2 cup of the sugar up to a simmer. In a separate bowl, whisk the egg yolks with the remaining 1/2 cup of sugar. Slowly pour the lemon syrup into the eggs while whisking and then return the entire mixture to the pot. Whisk this over medium heat until it just begins to bubble, about 2 minutes, then remove this from the heat and whip with electric beaters or in a stand mixer until cool. Add the butter and zest and beat in until smooth.
5. Whip the cream to a soft peak and fold this into the lemon mixture in two additions.
6. To assemble the torte, place the disc of ladyfinger cake in the bottom of an ungreased 9-inch springform pan. Trim bottom of the lady fingers so they can stand upright around the inside edge of the pan, and so that they are the same height as the pan (2-inches). Arrange these in the pan. Spread a 1-inch layer of mousse over the cake and arrange half of the raspberries overtop. Spread the remaining mousse over the berries and use an offset spatula to ensure the mousse is level. Chill the torte for at least 4 hours.
7. To serve, remove the springform ring from the pan and slide the torte onto a serving platter. Arrange the remaining 1 cup of raspberries on top of the torte and serve.

Notes: Food Network - Valerie's Lemon Raspberry Cake, 385K views, 1.8K likes, 230 loves, 85 comments, 857 shares, Facebook Watch Videos from Food Network: We love a bright, fruit-forward cake in the summertime! Save Valerie Bertinelli's recipe on

How to cook:

1. Step - 1
2. Preheat the oven to 400 F and line 2 baking trays with parchment paper. Trace an 8-inch circle on one sheet of parchment and flip it over so the ink is on the bottom.
3. Step - 2
4. Prepare the lady finger batter (as above) and fill a piping bag fitted with a plain tip. Pipe a spiral of batter, following the circle and pipe spiraling inward to fill the circle. On the second baking tray, pipe 18 to 22 ladyfingers about 3 inches long. Bake for about 8 minutes (the circle of batter will take about10 minutes) and allow the ladyfingers to cool on the tray before lifting off.
5. Step - 3
6. For the lemon mousse, bring the lemon juice and ½ cup of the sugar up to a simmer. In a separate bowl, whisk the egg yolks with the remaining ½ cup of sugar. Slowly pour the lemon syrup into the eggs while whisking and then return the entire mixture to the pot. Whisk this over medium heat until it just begins to bubble, about 2 minutes, then remove this from the heat and whip with electric beaters or in a stand mixer until cool. Add the butter and zest and beat in until smooth.
7. Step - 4
8. Whip the cream to a soft peak and fold this into the lemon mixture in two additions.
9. Step - 5
10. To assemble the torte, place the disc of ladyfinger cake in the bottom of an ungreased 9-inch springform pan. Trim bottom of the lady fingers so they can stand upright around the inside edge of the pan, and so that they are the same height as the pan (2-inches). Arrange these in the pan. Spread a 1-inch layer of mousse over the cake and arrange half of the raspberries overtop. Spread the remaining mousse over the berries and use an offset spatula to ensure the mousse is level. Chill the torte for at least 4 hours.
11. Step - 6
12. To serve, remove the springform ring from the pan and slide the torte onto a serving platter. Arrange the remaining 1 cup of raspberries on top of the torte and serve.

Notes: Lemon Raspberry Cake Recipe, Pour into pans. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour. Fill layers with raspberry preserves. Frost side and top of cake with Lemon Buttercream Frosting. Store covered in refrigerator.

Nutrition:

• Calories: 861.7 calories
• Fat: 47.2 grams
• Saturated Fat: 21.1 grams
• Cholesterol: 147.3 milligrams
• Sodium: 717 milligrams
• Carbohydrate: 106.8 grams
• Fiber: 0.9 grams
• Sugar: 79.8 grams
• Protein: 5.6 grams

How to cook:

1. Preheat oven to 350ºF.
2. Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans.
3. Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand.
4. Pour into pans.
5. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
6. Cool 10 minutes; remove from pans.
7. Cool completely, about 1 hour.
8. Fill layers with raspberry preserves.
9. Frost side and top of cake with Lemon Buttercream Frosting.
10. Store covered in refrigerator.
11. Lemon Buttercream Frosting: Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds.
12. Gradually beat in powdered sugar.
13. Beat 2 to 3 minutes longer or until light and fluffy.

Notes: Lemon-Raspberry Sorbet Cake (Food Network Kitchens), Get full Lemon-Raspberry Sorbet Cake (Food Network Kitchens) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Lemon-Raspberry Sorbet Cake (Food Network Kitchens) recipe with 3 tbsp unsalted butter, melted, plus softened butter for the pan, 3/4 cup finely crushed chocolate wafer cookies …