Vertical cake with lemon sponge and raspberry buttercream

Votes: 1

How to Make - Vertical Lemon Cake with Raspberry Buttercream

Time: 1 hour 45 minutes
Complexity: average
Servings: 10-12

Nutritional value per serving:

Serving size: 1 of 34
Calories 347, total fat 21 G., saturated fats 13 G., proteins 3 G., carbohydrates 39 G., fiber 1 G., cholesterol 108 mg, sodium 68 mg, sugar 34 G.

A festive cake with vertical layers seems impossible, but its secret is simple: it's essentially a sponge cake rolled upside down! This cake will impress your guests not only with its striking cut, but also with the stunning combination of airy lemon sponge and raspberry buttercream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sponge cake

Unsalted butter for greasing the baking sheet
3/4 cup heavy cream
1 cup (130 g) premium flour
0.5 tsp baking powder
0.5 tsp salt
7 large eggs (separate the yolks from the whites) + 3 large yolks
1 tsp vanilla extract
1 tbsp lemon extract
Zest of 2 lemons
1 teaspoon distilled white vinegar
3/4 cup (150 g) granulated sugar

Butter cream

340 g frozen raspberries
3 tbsp. granulated sugar
Juice of half a lemon
8 cups powdered sugar
0.5 cup + 2 tablespoons pasteurized egg whites
1 tbsp vanilla extract
700 g softened unsalted butter
1 tbsp. l. orange liqueur

Decoration

Freeze-dried raspberries, crushed, for sprinkling
Special equipment: pastry bag with a small fluted tip

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Biscuit:

Preheat oven to 200°C. Grease the bottom of a 45x32 cm baking pan and line the bottom with parchment paper. Grease the parchment paper.
Microwave the cream until steaming, about 1 minute. Transfer to a stand mixer and combine with the flour, baking powder, and salt. Beat until smooth. Add 10 egg yolks, vanilla extract, lemon extract, and lemon zest, beating until completely smooth. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, 1–2 minutes. Add the vinegar and slowly add the granulated sugar over 30 seconds. Then increase the mixer speed to medium-high and beat until medium peaks form, about 2 minutes.
Using a spatula, fold the beaten egg whites into the batter in three additions. Do this carefully to ensure the batter is airy. Pour the batter into the prepared pan and smooth the surface.
Bake until golden and springy, 14–16 minutes. Let cool on the baking sheet for 5 minutes. Run a spatula around the edges of the cake, cover the cake with a sheet of parchment paper, place a wire rack on top, and invert the cake, removing it from the pan. Invert the cake and let it cool.
Butter cream:

In a large, heavy-bottomed saucepan, combine the raspberries, granulated sugar, lemon juice, and 2 tablespoons of water and bring to a boil over medium heat. Crush the raspberries with a spoon. Continue cooking, stirring frequently, until the liquid has reduced by about half, 10–15 minutes. Strain through a sieve and let cool (but do not refrigerate).
In the bowl of a stand mixer fitted with the whisk attachment, combine the powdered sugar, egg whites, and vanilla. Mix on low speed until the sugar is incorporated, then increase the speed to high and beat for 10 minutes. Add half of the softened butter, beating until smooth. Add the remaining butter, scraping down the sides of the bowl and whisk, then continue beating at medium speed until fluffy and smooth, 2–3 minutes. Add the cooled raspberry sauce. Add the orange liqueur. Increase the mixer speed to medium-high and beat until smooth.
Assembly:

Cut the cooled cake into three equal, 10 cm wide pieces, lengthwise. Spread about 1 cup of raspberry cream on each strip. Roll the first strip into a log, then bring the end of the first log to the beginning of the second strip and continue rolling. Add the third strip in the same way. Turn the cake upside down and place it on a cake stand.
Cover the cake with raspberry buttercream. Transfer the remaining buttercream to a pastry bag fitted with a small fluted tip. Pipe the buttercream onto the surface of the cake and sprinkle with crushed freeze-dried raspberries.