Lemon & Raspberry Cake with White Chocolate Cremeux
A light and moist sponge, studded with raspberries with a hint of lemon zest, sandwiched and topped with an incredible white chocolate cremeux.
Ingredients
Sponge
- 250g unsalted butter
- 250g golden caster sugar
- 5 medium eggs
- 275g self-raising flour
- 75g Greek yoghurt
- Zest 2 lemons
- 200g white chocolate chips
- 125g raspberries
White Chocolate Cremeux - 250 g whole milk
- 250 g double cream
- 4 large egg yolks
- 300g white chocolate, chopped
- 2 sheets of gelatin
- 50g caster sugar
- 1tsp vanilla extract
Topping - Fresh raspberries
- Chopped white chocolate
Share Recipe
Method
1.To make the cake, rub the lemon zest and sugar. Add the butter and beat until pale and fluffy. Add the eggs, individually, combining well between each addition. Then add Πof the flour and mix before adding the yoghurt and combining.
2.Add the remaining flour, folding until combined. divide the batter between 2 greased and lined tins and evenly divide the raspberries between each, pushing them into the batter.
3.Bake at 160C for 25-30mins or until a skewer comes out clean. Once baked, transfer to a wire rack and allow to cool fully.
4.To make the cremeux, see recipe on website.
5.To assemble the cake, use a serrated knife to level each of the cooled sponges. On one of the sponges, place 1/3 of the cremeux and level. Add the second sponge on top and spread half of the remaining cremeux evenly across the top of the cake.
6.With the remaining cremeux, place into a piping bag and pipe around the outer edge of the top of the cake. Top with some fresh raspberries and chopped white chocolate.