One of my favorite things about Spring is the pop of color and flavor that comes with it! The Spring flowers that are starting to bloom inspired this Raspberry Lemon Meringue Cake. I was introduced to Amoretti and their huge online assortment of extracts, syrups, ganaches and flavorings ready to be shipped right to your door. Especially in times like this, when it’s tough to get to the store, let the store come to you!
- 3/4 cup sugar
- 6 large egg yolks
- 1/2 cup fresh lemon juice
- 2 tablespoons Amoretti Lemon Meringue Artisan Natural Flavor
- 1 tablespoon plus 1 teaspoon cornstarch
- 7 tablespoons Butter
- Whisk the sugar, egg yolks, lemon juice, Amoretti Flavoring, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves
- Continue cooking, whisking constantly, until thick, about 10 minutes
- Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl
- Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours
- 4 large egg whites
- 1 cup sugar
- Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes.
- Remove the bowl from the pan and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.
- 2 sticks unsalted butter, at room temperature
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 Tablespoons of Amoretti lemon Meringue Artisan Flavoring
- 3/4 cup heavy cream
- Preheat the oven to 350 degrees F. Butter 3 6-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla and Amoretti lemon Flavoring.
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Raspberry Buttercream Frosting
- 4 sticks (1 cup salted butter) slightly softened
- 3-5 TBL heavy cream (depending on desired consistency)
- 3 teaspoons vanilla extract
- 1 tsp Amoretti Raspberry Extract
- Pink or red food coloring
- 5-7 cups powdered sugar (depending on consistency)
- Beat on low to medium speed the butter until it is softened and smooth.
- Add the extracts and then Gradually add the powdered sugar beating on low speed alternating with the heavy cream until blended.
- add pink or red food coloring a couple drops at a time to achieve desired coloring
- Increase mixing speed and beat until fluffy.
- I added freeze dried raspberries into my final coat of frosting to achieve more texture
- Cake Layers
- Lemon Curd
- Fresh Raspberries
- Amoretti Seedless raspberry sauce
- Amoretti Lemon Meringue Ganache (for the cake drip)
- Raspberry Buttercream frosting
- Raspberries and lemons to garnish if desired
- Put 1 cake layer on a platter or cake board
- Pipe a ring around outer edge of the cake (creating a dam)
- Spread the lemon curd on top then place fresh raspberries and drizzle the Amoretti Seedless raspberry sauce on top of the raspberries.
- Top with the second cake layer and press down gently and repeat the steps.
- Frost entire cake with the raspberry buttercream and refrigerate.
- After cake is chilled melt the Amoretti Lemon Meringue ganache and drip it down the sides of the cake
- Cover the cake with the meringue as desired.
- Brown the meringue with a kitchen torch then garish with lemons and raspberries as desired
- Serve immediately or refrigerate.