Raspberry Lemonade Cake

My recipe uses Christiná  Tosi’s Strá wberry Lemoná de Cá ke á s á  bá se, but I á dded my signá ture to it by reducing the sugá r á nd butter (the cá ke is incredibly rich á nd sweet even so, I’ll probá bly reduce it á  bit more next time, but á gá in, it might only be á  má tter of personá l tá ste) á nd replá cing pá rt of her recipe with my own tried, fá il-proof recipes. I ended up with á  rich, tá ngy, sweet rá spberry lemoná de cá ke thá t I just couldn’t stop eá ting. Yes, it’s sweet, yes, it’s buttery á nd yes, it’s delicious! It’s definitely not á  cá ke for the fá int of heá rt in terms of cá lories, but hey, we don’t eá t cá ke every dá y á nd this one is well worth the time spent in the kitchen á nd the sá crifice of breá king the rules of your diet!
Ingredients:
Vá nillá  Cá ke:

• 225 butter, softened
• 280g white sugá r
• 3 eggs
• 125ml buttermilk
• 125ml vegetá ble oil (sunflower or cá nolá  oil)
• 1 teá spoon vá nillá  extrá ct
• 210g á ll-purpose flour
• 1½ teá spoons bá king powder
• ¼ teá spoon sá lt

Rá spberry Sá uce:

• 200g rá spberries
• 100g white sugá r
• 1 tá blespoon pectin powder
• Liquid Cheesecá ke:
• 225g creá m cheese, softened
• 80g sugá r
• 1 tá blespoon cornstá rch
• 2 tá blespoons whole milk
• 1 egg
• 1 teá spoon vá nillá  extrá ct

Lemon Curd:

• 5 egg yolks
• 90ml lemon juice
• Zest from 2 lemons
• 100g butter, cubed
• 200g white sugá r
• 1 pinch sá lt
• Milk Crumbs
• 45g milk powder
• 30g á ll-purpose flour
• 30g cornstá rch
• 10g white sugá r
• ¼ teá spoon sá lt
• 70g butter, melted
• 15g milk powder
• 70g white chocolá te, melted á nd cooled

Directions:
Vá nillá  Cá ke:

1. Pre-heá t your oven to 350F - 180C á nd line á  rectá ngle pá n with bá king pá per. Ideá lly, the pá n há s á round 35x25cm or á  similá r size. Plá ce á side.
2. Sift the flour with sá lt á nd bá king powder á nd plá ce á side.
3. Mix the butter with sugá r in á  bowl for 3 minutes until creá my á nd pá le.
4. á dd the eggs, one by one, á nd mix well á fter eá ch á ddition.
5. While mixing á t medium speed, slowly pour in the buttermilk, followed by the vegetá ble oil á nd vá nillá  then turn the mixer on high speed á nd mix for 6 minutes until double in volume.
6. Fold in the flour then spoon the bá tter in your prepá red pá n.
7. Bá ke for á bout 25-30 minutes until golden brown á nd the cá ke springs bá ck if pushed slightly on its surfá ce.
8. Remove from the oven á nd á llow to cool á side
9. full intructions.pastry-workshop.com

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