Raspberry naked cake with lemon Swiss meringue buttercream to celebrate mama's birthday!
Celebrating my family's birthdays is something that I really care about even if they are 4000 miles away from me.
Since the day I moved to France, 9 years ago, I celebrate my family birthdays, my way. I prepare or buy a cake, call them via FaceTime or Skype, start singing "Happy Birthday", blow out the birthday candles and cut the cake "together". Then, share it with my small family or eat it all by myself. The distance won't stop me from celebrating my beloved family birthdays nor enjoying their birthdays my way. This year, I wanted to bake a delicious and full of fresh and delicate flavors birthday cake, plus it's raspberry's season and I love its association with lemon. I wanted to decorate it with fresh edible flowers from my garden. I wanted it to be simple yet sophisticated, beautiful and charming, just the way mama is.
Before giving you the cake's detailed recipe, I want to wish my wonderful mama a good health -on top of the list-, all the happiness of the world, to be reunited all together one day the way you tell me always, that it’s your all time favorite wish.
Raspberry naked cake And Lemon Swiss Meringue Buttercream Recipe
Preparation time: 2 hours; baking time: 30 min; serves: 6.
A. Raspberry cake recipe: (adapted from Cupcake Jemma with minor modifications)
Preparation time: 15 min; baking time: 30min; serves: 6.
- 250g granulated sugar
- 250g self-raising flour
- 1/2 tsp. bicarbonate of soda
- 250g soft unsalted butter
- 4 large eggs, room temperature
- 3 tbsp. milk
- 1/2 tsp. raspberry extract
- Preheat the oven to 175°C.
- Grease a 10cm cake mold and line the bottom with parchment paper.
- Add the sifted flour, sugar, bicarbonate of soda with butter and eggs into a mixing bowl.
- Using the paddle attachment, beat on low then medium to high speed for a minute.
- Turn the speed on low, then add the milk and raspberry extract.
- Pour batter in into the mold and bake for about 40 minutes (test by inserting a knife or skewer into the center of the cake and check if it comes out clean).
- Let the cake cool on a wire rack for about an hour, then cover it with a cling film and let it chill in the fridge for 2 hours minimum. This helps the cake from crumbling and making a mess.
B. Simple Syrup:
Preparation time: 5 minutes.
- 100ml water
- 100g granulated sugar
- Combine the ingredients in a saucepan and place it over a medium heat.
- Stir occasionally to make sure that the sugar crystals have dissolved.
- Let the syrup boil for a minute then remove from the heat.
- Pour into a clean jar or airtight container and put the lid on while it is still hot to stop the water evaporating. Allow to cool to room temperature before use.
C. Lemon Swiss meringue buttercream recipe: (adapted from Carlos Lischetti book "Animation in Sugar Take 2" with minor modifications)
Preparation time: 20 minutes; serves: 6.
- 300g unsalted butter, softened
- 150g granulated sugar
- 100g egg whites
- Large bowl
- Stand mixer with whisk attachment
- Place the egg whites and sugar in a large bowl and place over a pan of simmering water.
- Whisk until the sugar dissolves and reaches 60°C-65°C in temperature. Remove from the heat and pour into the mixer bowl.
- Whisk on high speed until the meringue is lukewarm and stiff peaks have formed.
- Gradually add the softened butter into the meringue. Continue whisking at medium to high speed until the butter has been fully incorporated.
- Add 75g of lemon curd or add candied lemon peel to enhance the flavor.
D. How to assemble the naked cake?
- Lazy Suzanne / turntable or cake stand
- Piping bag
- Piping tip wherever you want (in my case, it's the )
- Sharp Knife
- Take the cake out the fridge and cut it into three layers using a sharp knife or
- Brush (or soak?) the cake with simple syrup.
- Attach a decorating piping tip into the piping bag then fill it with the lemon Swiss meringue buttercream. Hold the piping bag perpendicularly on top of the cake and start piping from the outer edges to the inside of the cake. Pipe a layer of lemon Swiss meringue buttercream on top then add some fresh raspberries.
- Place another layer on top of the buttercream.
- Redo the directions number 3.
- Add the last layer, pipe again the buttercream and decorate the top with edible flowers (and raspberries if you like).
Use of edible flowers: Make sure to use whether edible flowers or non-poisonous flowers. When decorating the cake with non-edible flowers, it's recommended to use a flower tape or a cling film to separate the rod from the cake.
She who fell from the stars