A 3 tiered celebration cake; layers of delicate lemon sponge sandwiched together with raspberry buttercream and fresh raspberries, and covered in marshmallow-like American Frosting. Ideal for a special occasion celebration.
I’ve just started reducing my hours at work to concentrate more on blogging and turning this into a full time venture, and so it only seemed appropriate for the first bake on my day off to be something fit for a celebration. This cake is just that; delightfully tall, it just shouts ‘big occasion’ and is a wonderful mix of two of my favourite flavours – lemon and raspberries.
Raspberries are best at this time of year when in season; whether they come from the supermarket, a pick your own farm, or even just picked from a bush at the side of the road, they are delicious. The sweet and sharp flavour works really well with cakes, as the sharp contrast can break through the sweetness – it works perfectly here with the American Frosting. This recipe also uses my Raspberry Curd to flavour the buttercream, giving it a strong raspberry flavour throughout.
American Frosting is very different to a traditional buttercream; First off, there is no butter in sight. It is essentially a very soft type of meringue. It starts off as Swiss or Italian meringue (depending on if you have a sugar thermometer; I have a recipe for both methods below) but the sugar is not heated as high, resulting in a much softer and more marshmallow-like texture.
I was inspired by a recent episode of The Great British Bake Off to give the American Frosting a try, and just like the contestants, I found it was not the easiest thing to make. The main place I went wrong was letting it cool too much before slathering it on the cake. Unlike meringue, which you would keep whipping until cool, you need to work with this whilst it is still warm. Follow that tip and you’ll find the recipe faultless.
Delicious Raspberry Curd; a berry take on traditional lemon curd which has just as much flavour and will eternally remind me of summer. Perfect for cakes and desserts, or just on its own straight from the jar.
In a previous post about Lemon Curd, I explained how ‘curd’ was this mysterious being… so tasty but I thought far too hard to actually make yourself. Well, once I had made Lemon Curd a few times, mostly successfully (once it ended up like scrambled eggs… that was a disaster!), my confidence grew and I started to think about what other kinds of curds could be made – and it seems the options are endless!
Of course with my love of raspberries, Raspberry Curd was going to be the first one I tried, and it’s one I go back to making every summer. And what makes making Raspberry Curd even better than Lemon Curd? Raspberry picking! I often double this recipe which then requires a lot of raspberries, so I use this as an excuse to go to a pick your own farm and pick a huge amount of fruit. I still remember going strawberry picking with my family when I was little, and I think it will forever be one of those summer activities that brings out the child in me… As I obviously sneakily ate a few as I went round!
Raspberry Curd can be used just like Lemon Curd; it’s great as a tart or cake filling, spooned over ice cream, turned into a delicious buttercream, or just eaten straight from the jar. You can use them a filling in my Raspberry Meringue Cupcakes, and I have a few more recipes coming over the next few weeks which feature this delicious Raspberry Curd.
These chocolate meringues make a great dessert paired simply with berries and vanilla ice cream. Chewy and very chocolatey, they make a wonderful alternative to traditional white meringues.
Flavoured meringues were something I had wanted to try for ages. I don’t know why, but whenever I see flavoured, colourful meringues in the shops they just look so appealing; and none more so than chocolate meringues. At this time of year when berries are popping up everywhere, light, chocolatey desserts are the perfect accompaniment. So I thought I’d give them a try!
Having had lots of busy weekends one after the other, these were great to make as a quick dessert as once the meringues were done, it only needed some fruit and ice cream on the side. They also keep really well in an air tight container for 4 – 5 days, making them perfect to bake in advance and have ready when needed.
I’ll be honest and say they are a bit trickier than a normal meringue – only because you have to be really gentle folding in the chocolate and cocoa powder. But if you can handle standard meringue, you will be absolutely fine with these. Whereas normal white meringues can become very crunchy, crack easily and taste mostly of lightly caramelised sugar, these are the opposite – wonderfully chewy, more sturdy in texture and with chocolate chips studded throughout they’re full of flavour.
If you’re feeling fancy, you could make a quick raspberry sauce to pour on top – or use my raspberry curd recipe which I will be posting soon. They’re great without it, but the sauce does add an extra bit of zing to compliment the sweet chocolate meringue.