Lemon cake with raspberry marmalade

Ingredients

Lemon Sponge Cake (16 cm | 6 inch ring)

275 grams (9.7 ounces) flour
5 grams (0.18 ounces) leavening agent (baking powder)
150 grams (5.3 ounces) eggs
330 grams (11.6 ounces) sugar
130 grams (4.6 ounces) butter
140 grams (4.9 ounces) kefir
1 teaspoon lemon zest
2 teaspoons lemon juice

Lemon Ganache

50 grams (1.8 ounces) lemon juice
150 grams (5.3 ounces) white chocolate
75 grams (2.6 ounces) 33% cream

Lemon Curd

40 grams (1.4 ounces) lemon juice
1 egg yolk
60 grams (2.1 ounces) sugar
1 teaspoon lemon zest
20 grams (0.7 ounces) butter

Raspberry Marmalade (14 cm | 5.5 inch ring)

30 grams (1.1 ounces) raspberry puree
65 grams (2.3 ounces) sugar
5 grams (0.18 ounces) agar

Cream Cheese Frosting

800 grams (28.2 ounces) cream cheese
140 grams (4.9 ounces) powdered sugar
100 grams (3.5 ounces) cream

Equipment

Mixer with paddle attachment
This is your best friend for achieving a creamy and smooth batter. Make sure your mixer is sturdy and reliable.
Baking rings (16 cm | 6 inches and 14 cm | 5.5 inches)
These rings will help you get those perfect layers. Consider investing in non-stick ones for easy release.
Spatula
Indispensable for fold mixing and smoothing layers. A good rubber spatula can save you a lot of hassle.
Cling film
Wrap your cake in this to retain moisture. It’s a small step, but makes a world of difference.
Blender
A high-speed blender ensures your ganache is silky smooth. Prioritize ease of cleaning.

Instructions

Step 1

Prepare a 16 cm (6 inch) diameter, 8 cm (3 inch) high ring. Preheat the oven to 356°F (180°C). Grease the ring with butter and line the bottom with parchment paper for easy removal.

Step 2

Combine the dry ingredients: flour and baking powder. Sift them together to ensure even distribution of the leavening agent.

Step 3

In a large bowl, beat the room temperature butter with the sugar until homogeneous and fluffy using a mixer on high speed. This can take around 5-7 minutes.

Step 4

Add the eggs one at a time, beating well for a minute at high speed after each addition.

Step 5

Reduce the mixer speed to low, and add 4 tablespoons of the dry mixture. Then add the kefir, lemon juice, and lemon zest, followed by the remaining dry mix, a spoonful at a time.

Step 6

Once the batter is homogeneous, stir it with a spatula to ensure everything is well combined. Pour the batter into the prepared mold.

Step 7

Bake for 60-65 minutes with top and bottom heating with convection. Check doneness by inserting a toothpick in the center; it should come out clean.

Step 8

After cooling, wrap the cake in cling film and place it in the fridge for 5 hours. Chilling the cake helps in achieving clean layers when cutting and assembling.

Step 9

For the lemon ganache: Heat the cream almost until it comes to a boil. Pour it over the white chocolate, wait a couple of minutes, then add the lemon juice. Blend until smooth. Cover with cling film and leave it in the fridge for 4-5 hours.

Step 10

For the lemon curd: Combine all the ingredients and heat until boiling on low heat. Let cool and use as a syrup.

Step 11

For the raspberry marmalade: Prepare two 14 cm (5.5 inch) rings. Mix the raspberry puree with the sugar, heat until boiling, then add the agar. Boil for 3 minutes and pour into rings. Freeze until set.

Step 12

For the cream cheese frosting: Combine all ingredients in a mixer bowl and whisk until smooth and fluffy.

Step 13

Assemble the cake in the following order: cake layer - lemon curd - frosting dam - half lemon ganache - raspberry marmalade - cake layer - lemon curd - frosting dam - half lemon ganache - raspberry marmalade - cake layer. Chill briefly between layers if needed to keep everything firm and stable.

Servings

✨ Want to elevate your Lemon-Raspberry Entremet experience? Here are a few serving suggestions to make it unforgettable:

🫖 **Afternoon Delight:** Pair a slice with a hot cup of Earl Grey tea. The citrus notes in both the cake and tea harmonize, making each bite a delightful experience.

🍷 **Elegant Dinner Party:** Serve this as the grand finale to a dinner party, pairing it with a glass of Prosecco or a light, fruity Moscato to complement its zesty flavors.

🌞 **Picnic Perfection:** Cut the entremet into smaller squares and pack them for a chic picnic. They’ll be the star, even in the great outdoors!

🍨 **With Ice Cream:** A dollop of vanilla bean ice cream on the side can turn this already delightful pastry into a truly indulgent treat. The creamy texture of the ice cream adds another layer of richness that complements the tangy citrus flavor.

Variations

🥑 **Gluten-Free**: Swap out the regular flour with a good quality gluten-free flour mix. Make sure to sift the flour to avoid a gritty texture. Another tip is to add a bit more moisture (like an extra tablespoon of kefir) to compensate for the dryness gluten-free flours can sometimes have.

🌿 **Vegan**: Replace eggs with a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg). Use vegan butter and dairy-free kefir and cream. Consider using a high-quality vegan white chocolate for the ganache, and vegan cream cheese for the frosting. You’ll be amazed at how closely it matches the original!

Faq

How do I know if my butter and sugar are creamed properly?
When well-mixed, the mixture should be fluffy and light in color. This usually takes around 5-7 minutes on high speed.
Can I make the lemon curd a day ahead?
Absolutely! Store it in an airtight container in the refrigerator. It actually helps to intensify the flavors!
What’s the best way to get a smooth ganache?
Let your cream almost boil before pouring it over the chocolate. Wait a couple of minutes, then blend it until smooth.
Why did my sponge cake turn out dense?
Over-mixing the batter can cause a dense cake. Be sure to mix just until the ingredients are combined.
How can I ensure my layers are even?
Using a scale to measure out even amounts of batter for each layer helps a lot. Also, spreading the batter evenly with a spatula before baking can make a big difference.
What’s the best way to achieve a nice, clean cut when serving?
Use a sharp, hot knife. Wipe the blade clean between each cut for that perfect slice!