Name: Lemon Raspberry Layer Cake
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 10 servings
Ingredients: 5 eggs; 120 g sugar; 90 g flour; 1 tbsp vanilla extract; 1 pinch salt; 250 g raspberries (fresh or frozen); 13 g cornstarch; 3 tbsp lemon juice; 40 g sugar; 20 g butter; 300 g heavy cream (30% fat); 400 g mascarpone; 4 tbsp icing sugar; 1 pack vanilla sugar (optional); 150 g lemon curd (or substitute with pastry cream); 40 g sugar; 70 g water; 1 tbsp raspberry coulis (optional)

Directions

1. Step

Preheat the oven to 180°C (356°F). In a mixing bowl, whisk together the eggs and sugar until well combined. Sift in the flour, add the vanilla extract and salt, and mix until smooth. Pour the batter into a prepared baking pan, spreading it evenly. Bake for 15 minutes or until the cake is lightly golden and a toothpick inserted in the center comes out clean. Let cool.

2. Step

In a saucepan, combine the raspberries and sugar. Cook over medium heat until the raspberries break down. Dissolve the cornstarch in the lemon juice, then add it to the raspberry mixture. Stir constantly until thickened. Remove from heat and stir in the butter until fully melted and incorporated. Transfer to a bowl, cover with plastic wrap (pressing it against the surface to prevent a skin from forming), and let it cool.

3. Step

In a large bowl, combine the heavy cream, mascarpone, icing sugar, and vanilla sugar (if using). Whisk until the mixture reaches soft peaks. Gently fold in the lemon curd (or pastry cream) until smooth. Cover and refrigerate.

4. Step

Cut the sponge cake into equal-sized pieces. Brush each piece lightly with the prepared syrup to keep it moist. Layer with raspberry curd and top with a generous layer of lemon diplomat cream. Garnish with fresh raspberries, strawberries, or other toppings of your choice.