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Strawberry, raspberry and lemon layer cake

Strawberry, raspberry and lemon layer cake. Delicious and different birthday cake.
5 from 3 votes
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Waiting time 1 hour
Total Time 3 hours 30 minutes
Course sweets and dessert
Cuisine Ovo-lacto vegetarianism
Servings 1 round 18 cm wide pan
Calories 500 kcal

Ingredients
  

Torta all'olio e yogurt

  • 400 g all-purpose flour
  • 240 g white sugar
  • 1 pinch salt
  • 4 tsp baking powder
  • 160 ml vegetable oil (mixed seed oil)
  • 240 ml vanilla or plain yogurt
  • 2 medium eggs at room temperature
  • ½ lemon (zest)
  • 2 tsp vanilla extract (optional)
  • 240 g strawberries

Crema mascarpone e limoni

  • 3 lemons (the juice)
  • 1 lemons (zest)
  • 2 egg yolks
  • 2 eggs
  • 150 g white sugar
  • 20 g potato or corn starch
  • 1 tsp olive oil or butter
  • 500 g mascarpone cheese

Decorazione e farcitura

  • a few teaspoons of raspberry jam
  • 12-16 strawberries
  • raspberries
  • mint leaves
  • vanilla cookies of your choice

Instructions
 

Instructions strawberry, raspberry and lemon layer cake

  • In a bowl, sift flour with sugar, a pinch of salt and the baking powder.
  • In the second bowl, mix oil with the yoghurt, vanilla extract, lemon zest and the eggs.
  • Combine the contents of the two bowls and mix briefly, just to make the traces of flour disappear.
  • Add diced strawberries and mix gently.
  • Cover an 18 cm round pan and at least 15 cm high with baking paper and then pour the batter into it.
  • Bake in the preheated static oven at 180°C for 1 hour and 30/40 minutes. As it is a very moist and tall cake it will take some time. Be patient and check the cooking with the toothpick inserted in the center of the cake.
  • Once baked, let it cool slightly before removing it from the pan, then let it cool completely before filling it with the cream.

Instructions lemon and mascarpone cream

  • For the lemon cream, combine the juice of 3 lemons and the lemon zest from one of them. Add sugar, starch, egg yolks and whole eggs. Mix well with a whisk to mix the starch well and dissolve the sugar.
  • Turn on the heat and cook over medium-low heat, stirring constantly until the cream thickens and begins to boil. Add the oil, stir, turn off the heat and set aside to cool.
  • In a bowl, briefly whip the mascarpone. Gradually add cold lemon cream.
  • Whip until all the ingredients are well blended and the cream is smooth and without lumps.

How to assemble the cake

  • Cut the cake into 3 equal parts. Cover the first disk of cake with a part of the prepared cream. Add three diced strawberries and a few teaspoons of raspberry jam.
  • Stuff the second layer in the same way and then cover the cake entirely with the remaining cream.
  • Decorate the lower part with broken cookies and the upper edge with crumbs. Add the fresh strawberries and raspberries and decorate with a few mint leaves.

Note from the author of this recipe

  • I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 1panCalories: 500kcal
Keyword birthday cake, butter free cake, cake filling, dessert with lemon, lemon, mascarpone cheese, raspberries, soft cake, strawberries
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