Wonderful cake to celebrate all the unique moments…

Servings: 8
Calories: about 557 kcal / port.
Duration: depends on how many loose base baking pans you have, I had only one, so to cook 3 pieces of cake it took 1 hour. If you have three equal size baking pans, it will take 20 min. only; other preparation about 20min., freezing 3-6 hours
For lemon cakes you need:
100g (3/8 cup) of butter
200g (1 cup) of sugar
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
4 eggs
1 teaspoon of vanilla sugar / or a little vanilla essence
250ml (1cup) of milk
300g (3 cups) of flour
2 teaspoons of baking powder
pinch of salt
100 ml of raspberries liqueur for wetting cakes
For raspberries cream you need:
200ml (about 3/8 cup) of fresh cream
250g (1 cup) of fresh or frozen raspberries
90g (1/2 cup) of sugar
1 tablespoon of lemon juice
Preparation: melt butter, mix with sugar, vanilla sugar/vanilla essence, pinch of salt, lemon rind and egg yolks and shake until sugar is dissolved. Separate egg whites, pour into dry container and shake until stiff foam (like preparing meringue). Mix flour with baking powder, stir into the dough, pour milk mix well again. Ultimately put shacked egg whites and mix again. Divide the dough into three parts and cook each part separately in the oven at 190 °C (374 F) for 20min. Use only loose base baking pans (about 25 cm in diameter) and cover them with baking paper (optional, but with paper it’s easier to remove a cake). If you have 3 equal size loose base baking pans, you can bake all cakes at the same time, if not, bake one per time (as I did). Cool slightly all cakes and sprinkle with raspberries liqueur.
While cakes bake you can prepare a raspberries cream. Shake fresh cream together with sugar and lemon juice till you obtain whipped cream. Stir in raspberries and mix easily. Divide the cream into three parts and spread on the baked cakes one over the other. Put a cake into the refrigerator for several hours cooling. Bon appetite!

Torta ai lamponi