Lemon Cake with Raspberry Swiss Meringue Buttercream and shortbread | Ashlee Marie

lemon raspberry cake recipe and video

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A soft lemon cake with lemon curd filling and an easy raspberry Swiss meringue buttercream. Decorated with pure butter Walkers Shortbread it’s the perfect spring cake. This is a sponsored post but all opinions are 100% my own.

How I created this Lemon Raspberry Cake recipe

It’s SPRING! The trees are in bloom, the grass is green, tis the season for lemons! As you know, I adore any recipe with the bright tart flavor of a lemon. My sour cream lemon pie gets made monthly at my house, and we love oatmeal lemon bars and of course my lemon meringue cheesecake is always a huge hit!

When Walkers Shortbread asked me to make a cake using their delicious shortbread to celebrate all the moms out there in honor of Mother’s Day, I immediately wanted to bring in fresh flavors to go with the classic buttery shortbread. A fluffy lemon cake with a Raspberry Buttercream filled with Bonne Maman Lemon Curd fits the bill.  It screams spring and is perfect for Mother’s Day!!!

Did you know that all Walkers Shortbread cookies are made in Scotland and that they are still using the original recipe created over 120 years ago? As someone who loves sharing my family recipes with all of you, it makes me love this shortbread even more (if that’s possible).

Walkers is a family owned business dedicated to baking the World’s Finest Shortbread and other delicious treats as well.  I grew up working for my dad in our family-owned business, and my kids are starting to help me out as well so I love the fact that after all this time there is still a family legacy as part of this company.

So I started with my basic vanilla cake and added both lemon zest and fresh lemon juice for the flavor.  You can use extracts and emulsions but I feel that often those fruity extracts have fake aftertastes I don’t like so I am a huge fan of fresh in this case.

For the lemon curd filling you can make your own or try out this Bonne Mama Lemon Curd.  It’s bright and delicious! 

If you have a favorite buttercream recipe you can add the raspberry puree and ground freeze dried raspberries to that or try out this easy Swiss Meringue Buttercream I’m sharing today!

Just take me to the Lemon Cake with Raspberry Buttercream Recipe already!

If you’d rather skip my tips and tricks for making this cake or super easy (cheaters) Swiss meringue buttercream, along with links to other cake recipes and get straight to this delicious lemon raspberry cake and buttercream recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

raspberry swiss meringue buttercream with lemon white chocolate ganache

Tips to Make the Perfect Lemon Cake

– Use fresh ingredients and have all your ingredients at room temperature.  The eggs and butter in particular.

– Use real lemon zest and freshly squeezed lemon juice.  If you want a stronger flavor, you can add some lemon emulsion or extract but too much gives the cake a fake taste. 

– Make sure the oven is totally preheated and at the right temperature.  I use an oven thermometer as most ovens are slightly off – know your own oven.

– High altitude your recipe if you live over 4000 ft.  I have notes in the recipe for that.  Add a little extra flour, a little less sugar, less rising agent and more liquid.  Also bake hotter and shorter.

– I like to use baking strips to keep the outside of the pan cooler so the inside of the cake and outside of the cake can bake more evenly. 

– If you’re still getting a large dome consider using a cake heating core  as it will help bring the temperature of the middle of the cake up (while the baking strips are bringing the outside of the cake temp down) for more even baking, resulting in flatter cakes.

– If you have hot spots in your oven consider rotating your pans halfway through baking (you don’t want to open the oven if you don’t have to but having one cake over bake while the others aren’t baking as much is worse).

lemon cake with raspberry swiss meringue butterceram

Tips to Make the Perfect, Easiest Raspberry Swiss Meringue Buttercream

– The trick to this easy Swiss meringue buttercream is the pasteurized egg whites!!! Instead of dealing with heating the egg whites and sugar just buy egg whites that have already been heated to the safe temperature and are ready to go!

– Use powdered sugar.  I know it looks like a lot, but powdered sugar is lighter and fluffier and you have to use more to get the same amount as less granulated sugar. When you’re doing a classic Swiss Meringue buttercream you use granulated sugar as the heat will dissolve the sugar, but since we aren’t using heat the use of powdered sugar will make it so it easily dissolves and doesn’t leave a grainy texture to the buttercream

– Don’t skimp on the beating times.  This needs to beat for quite a while to get the correct texture and fluffiness and strength.  When you first start adding the butter it will look a little curdled for a little bit – keep beating and it will smooth out.

– If your kitchen is too warm and it’s not getting stiff enough put the whole bowl in the fridge for 15 mins then beat some more. Add more fridge time as needed.

– If you want to make the frosting ahead of time you can simply refrigerate it, just let it warm up a little bit before you re-beat it (it gets fairly stiff in the fridge).  Also, after sitting in the fridge, then warming up as you beat it again, it will look a little broken for a little bit, just keep beating on high and it will come back together again.

– When adding the raspberries you can use fresh puree, or ground freeze dried raspberries or both.  I recommend adding a little at a time and tasting it to get the desired flavor and color. 

lemon curd and shortbread

To make this cake and buttercream you’ll need

Lemon cake with easy Raspberry Swiss Meringue Buttercream and Shortbread

If you love this fresh lemon raspberry cake as much as I do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group

lemon cake with raspberry swiss meringue buttercream and lemon curd

To watch me make this Lemon Raspberry cake with shortbread play the video in the recipe card (if you’re on desktop, it should be auto playing for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

lemon cake with raspberry buttercream, lemon curd and lemon white chocolate ganache

Lemon Raspberry Cake

A soft lemon cake with lemon curd filling and an easy raspberry Swiss meringue buttercream.  Decorated with pure butter Walkers Shortbread, it’s the perfect spring cake.

Course: cake, Dessert

Cuisine: American

Keyword: lemon cake, lemon ganache, lemon raspberry cake, raspberry buttercream, raspberry swiss meringue buttercream

Servings: 16 slices

Calories: 1735 kcal

Author: Ashlee Marie

Ingredients

Lemon cake

  • 5 1/4 C cake flour add 5 Tbsp for high altitude
  • 1 ½ Tbsp baking powder minus ½ tsp for high altitude
  • 1 ½ tsp baking soda minus ¼ tsp for high altitude
  • 1 ½ teaspoon salt
  • 3 C sugar minus 3 Tbsp for high altitude
  • 4 tbsp Lemon zest
  • 3/4 C butter softened
  • 6 large eggs room temperature
  • 1 C greek yogurt
  • 3/4 C mayo
  • ¼ C lemon juice
  • 3 Tbsp vanilla
  • 2 C whole milk add 2 Tbsp for high altitude

Raspberry Swiss meringue buttercream

  • 1 C pasteurized liquid egg whites
  • 8 C powdered sugar
  • 1 tsp salt
  • 4 C butter room temperature
  • 2 Tbsp vanilla
  • 6 oz Fresh raspberries
  • 1 Tbsp lemon juice
  • 1 oz Freeze dried raspberries

White chocolate lemon ganache

  • 4 oz white chocolate chopped
  • ½ C heavy whipping cream
  • 3-5 Tbsp lemon curd

Assembly

  • 12 oz lemon curd
  • 2 box Walkers Shortbread fingers
  • 1 box Walkers Shortbread rounds

Instructions

Lemon cake

  1. Preheat oven to 350 F (385 for high altitude)

  2. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, salt, sugar and lemon zest and mix until well combined.

  3. Add butter and beat on medium-low speed until you end up with a fine crumb

  4. In a small mixing bowl, whisk together eggs, yogurt, mayo, lemon juice and vanilla until smooth.

  5. Add the wet mixture to the dry mixture and beat on medium speed until smooth.

  6. Slowly add milk and mix on low speed until just combined. The batter will be wet

  7. Bake for 35-40 mins until the cake springs back when touched or a cake tester comes out with just a few crumbs (30-35 mins for high altitude)

Raspberry Swiss meringue buttercream

  1. In a large mixer with whisks or large bowl with a hand mixer beat the egg whites, sugar and salt for 5 mins until you get a thick white meringue

  2. while beating on medium add the butter 1-2 Tbsp at a time

  3. once all the butter is mixed in add the vanilla and beat on medium high another 10 mins

  4. Puree the raspberries and lemon juice together in a food processor or blender

  5. Then add to the frosting, I added ½ then tasted then added the other half

  6. Grind up the freeze dried raspberries in a food processor

White chocolate lemon ganache

  1. Boil the cream (this can be done on the stove or in the microwave) and pour over the white chocolate

  2. Let sit for 5 mins to soften the chocolate then stir until smooth

  3. Add the lemon curd, start with 3 Tbsp and taste and go from there

Assembly

  1. Level the cakes top and bottom. Leveling the top gives you nice even layers and trimming the bottom makes it so you don’t have brown cake crust in your cake slices

  2. Add a thin layer of buttercream to the cake then pipe a cake “dam” around the outside of the cake with a large round tip.

  3. Fill that area with a thin layer of lemon curd (don’t add too much, it will squish out as you stack the cake if you do.

  4. Then repeat with the next 2 cake layers and top off with the final cake layer.

  5. Frost the top and sides of the cake and smooth

  6. Add the Walkers Shortbread all along the bottom of the cake

  7. Drizzle the white chocolate cake all around the top edge, I like to use a squeeze bottle but you can always just use a spoon too

  8. Fill in the rest of the top of the cake with more ganache.

  9. Use a large star tip (I used ateco 842) top pipe large swirls across the top of the cake then add the Walkers Shortbread rounds between the frosting swirls and you’re done!

lemon cake with lemon curd and raspberry swiss meringue buttercream

Walkers Shortbread has a range of other sweet treats I promise you’ll love AND they have fun seasonal boxes and containers!  You can find them on social media here:

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Vanilla Bean Marshmallow Shortbread Cookies recipe and video | Ashlee Marie

vanilla bean marshmallow shortbread cookies

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These Chocolate covered Shortbread Marshmallow Cookies are fun, easy, and taste amazing. Walkers Vanilla shortbread is the perfect sweet crunchy base for these cookies. This is a sponsored post but all opinions are 100% my own.

How I created this Marshmallow shortbread recipe

I grew up on Walkers Shortbread! All Walkers Shortbread cookies are made in Scotland using the original recipe created over 120 years ago. It’s a family owned business dedicated to baking the World’s Finest Shortbread and other delicious treats as well.

They were and are my mom’s favorite and so when they approached me about creating recipes using these sweet treats I jumped at the chance. The day I got a box full of their Vanilla Shortbread in the mail was seriously the best day ever!

They also sent me this adorable 3D Mini Lemon Shortbread Bunny Carton filled with Easter egg-shaped lemon shortbread – perfect for my kids Easter baskets this year! Honestly I plan on making lemon marshmallow to top these lemon shortbread’s with and dip in lemon white chocolate!!!

Anyway back to the recipe – I thought these oval shaped Vanilla Shortbreads, which are flecked with real vanilla and smell as good as they taste, would be the perfect base for a vanilla bean marshmallow and then covered in chocolate.

AND I was right – they are divine!

Just take me to the Marshmallow Shortbread Cookies Recipe already!

If you’d rather skip my tips and tricks for Homemade Marshmallow cookies, along with links to other Marshmallow recipes and get straight to this delicious Marshmallow Shortbread – simply scroll to the bottom of the page where you can find the printable recipe card.

chocolate marshmallow shortbread cookies

Tips to Make the Perfect Homemade Vanilla Shortbread Marshmallow Cookies

– Test your candy thermometer – water boils at sea level at 212 degrees – and candy thermometers and recipes are written for sea level – so using your candy thermometer boil water and take note of what temperature it boils at – for me it was 193 degrees, so a 19 degree difference.

– Adjust the temperature goal for the recipe – this calls for softball stage, 240 – so I adjust by 19 degrees so my goal is to hit 221 degrees.

– Flavoring – you can add any flavor you want, to compliment the vanilla shortbread I use vanilla bean paste, but any extract will work.

– When the marshmallow mixture is cooked and then beaten it’s still quite soft – and will be too soft to pipe – so you have a few options

– The first option is to use a 9×13 pan of cornstarch and press the shortbread into the cornstarch to make a mold – pour the marshmallow into the mold then place the cookie on top – let set and cover with chocolate

– the second is to pipe the marshmallow onto the shortbread. I use an open star tip to create a similar shape to the cookies. for this you need to let the marshmallow cool a little and start to set. I let the mixture sit about 5 mins, and beat again then test if it holds it’s shape – if it doesn’t repeat the 5 min/beat wait

– You can melt the chocolate in a double broiler or microwave.  I found that the chocolate wasn’t thin enough at this point so I add shortening to thin the chocolate down enough to pour easily and create a thin coating vs a thick coating

– Let the chocolate cool slightly, so it’s warm to the touch but not hot, so it’s not too hot to melt the marshmallow as you coat the cookies.

chocolate marshmallow cookies recipe and video

To make these homemade Marshmallow topped Shortbread cookies you’ll need

Vanilla Marshmallow Shortbread Cookies

If you love these Marshmallow topped Vanilla Shortbread Cookies as much as we do, let me know with a 5-star review and be sure to share on Facebook, Instagram or Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

chocolate marshmallow shortbread cookie recipe and video

To watch me make these Chocolate covered Marshmallow topped vanilla shortbread cookies play this video (if on desktop, it should be autoplaying for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

chocolate marshmallow cookie recipe video

Vanilla Bean Marshmallow Shortbread Cookies

These Chocolate covered Shortbread Marshmallow Cookies are fun, easy, and taste amazing. The Walkers Vanilla shortbread is the perfect sweet crunchy base for these cookies.

Course: cookies, Desserts

Cuisine: scottish

Keyword: chocolate marshmallow cookies, marshmallow cookies, shortbread cookies, vanilla shortbread

Servings: 24 cookies

Calories: 256 kcal

Author: Ashlee Marie

Ingredients

  • 3 Tbsp unflavored gelatin powder
  • 1/3 C cold water
  • 3 C granulated sugar
  • 1 1/2 C water
  • 1 1/2 tsp vanilla bean paste
  • 24 Walkers Vanilla Shortbread’s 2 packages
  • 16 oz Chocolate – dark or white
  • 2 Tbsp Shortening or other oil

Instructions

  1. Soak the gelatin in the 1/3 of a cup of cold water in a small bowl and set aside to swell for 10 minutes.

  2. In a large saucepan dissolve the sugar in the 1 1/2 C of water over low heat, stirring constantly.

  3. Add the swollen gelatin and dissolve.

  4. Raise the temperature and bring to a boil.

  5. Boil steadily until it hits the softball stage, 240 degrees (adjust for your altitude), about 15 minutes without stirring.

  6. Remove from the heat and pour into a bowl, or mixer and add the vanilla bean paste and beat the mixture until very thick and white.

  7. lay out the shortbread and pipe the marshmallows onto the shortbread

  8. let set – this doesn’t take long – and you don’t want them to dry out.  When they are tacky but not moving when you touch them you’ll want to cover them 

  9. melt the chocolate and add the shortening to thin the chocolate (this will also cool them down a little so the chocolate doesn’t melt the marshmallow)

  10. place the shortbread on a cooling rack over a baking pan

  11. pour the chocolate over the marshmallow and shortbread cookies until completely coated

  12. take the cookies off the cooling rack and let set on parchment paper

  13. Enjoy!!!

chocolate vanilla bean marshmallow cookie recipe

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Salted Caramel Cheesecake Recipe | Ashlee Marie

this salted caramel cheesecake with a shortbread macadamia nut crust is beautiful and delicious. A huge favorite at our house

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This Salted Caramel Cheesecake mixes two of the best desserts ever. A smooth creamy perfect cheesecake with a rich decadent homemade caramel mixed in. All over a delicious shortbread crust.

How I created this Salted Caramel Cheesecake recipe

There isn’t much I love better than caramel. It’s good in pretty much every dessert, cakes, ice creams, marshmallows, brownies, cookies, etc…. So when National Caramel day came up for our “Celebrating Food” this month I had a hard time narrowing it down! There are SO many caramel recipes I haven’t shared yet.  I settled on Salted Caramel Cheesecake, and I’m SO glad I did.

Deciding on the caramel cheesecake turned out to be the easy part… did I want to add pecans, toffee, chocolate or salt? You can go in SO many directions with this.  I decided to stick with the salty side.  THEN for the crust??? Rather than a traditional cookie crust I made a shortbread that I added chopped macadamia nuts to, but you can go in any direction with this.  You could always use crushed shortbread cookies in a traditional crust for a similar flavor.

Don’t forget I have a ton of cheesecake tips and tricks (that work with all cheesecakes) on this dense and creamy cheesecake recipe, along with this cheesecake video sharing those tips and tricks while making a cheesecake.

Just take me to the Caramel Cheesecake Recipe already!

If you’d rather skip my tips and tricks for creating your own cheesecake flavor, tips for the prefect cheesecake, links to my cheesecake making tools and links to other cheesecake recipes and get straight to this delicious cheesecake recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

a caramel flavored cheesecake with a shortbread macadamia nut crust topped with caramel sauce and fleur de sel

Tips and tricks for creating your own Cheesecake flavor

  • Change the crust – you can turn any cookie into a crumb crust – graham crackers, nilla wafers, oreos, etc…
  • Change the crust – you can use a different dessert as the base – cake, brownie, cookie, macaroon, etc…
  • Change up the filling – Add some kind of flavoring – maple extract, lemon zest and juice, peanut butter, caramel sauce, melted chocolate, etc…
  • Add mix ins – Bacon, chocolate chips, peanut butter cups, oreo cookies, lemon curd, marshmallows, nuts, etc…
  • Add toppings – caramel bacon pecan topping, lemon curd, meringue, hot fudge, sour cream topping, mousse, whipped cream, caramel sauce, etc…

Tips and Tricks for baking the Perfect Cheesecake with no cracking

  • Room temperate ingredients are key for a smooth texture.
  • Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.
  • Make sure your oven is the correct temperature (I love my oven thermometer)
  • TRY not to open the oven door, like ever, if you can help it.
  • I used to hate water baths – the foil always leaks and I don’t like mushy crusts – but waterbaths keep cheesecakes more evenly baked and nice and flat – so now I recommend a silicone waterbath pan!!!
  • If you run out of water in the water bath pan make sure to boil any water you add so it doesn’t stop the baking process.
  • Cook your cheesecake until it’s puffy and set on the outer edge but it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 4-5 inches.  It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.
  • Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack
  • Do NOT eat it right away, cheesecake sets and gets BETTER with time in the fridge, at LEAST 8 hours

everyone loves salted caramel, and this cheesecake is no exception, it's delicious and a huge hit

What equipment I use to make the perfect cheesecake recipe:

If you love Cheesecake as much as I do, please write a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

salted caramel cheesecake tastes amazing and everyone loves it

If you love cheesecakes you’ll love these other decadent recipes too!

To watch a video of me making my classic cheesecake check the video under the recipe card.

this salted caramel cheesecake is divine, creamy, smooth and tastes amazing with a macadamia nut crust

Salted Caramel Cheesecake Recipe

This Salted Caramel Cheesecake mixes two of the best desserts ever. A smooth creamy perfect cheesecake with a rich decadent homemade caramel mixed in. All over a delicious shortbread crust.

Course: Dessert

Cuisine: American

Keyword: caramel recipe, cheesecake recipe, salted caramel cheesecake

Servings: 24 servings

Calories: 335 kcal

Author: Ashlee Marie

Ingredients

Crust

  • 1/2 C butter
  • 1/3 C packed light brown sugar
  • 1 1/4 C all-purpose flour
  • 3/4 C finely chopped macadamia nuts

Filling

  • 2 lbs full fat cream cheese softened
  • 1/2 C granulated sugar
  • 1 tsp vanilla
  • 1 C caramel sauce
  • 2 lrg eggs room temp
  • 1 lrg egg yolk room temp

Instructions

Crust

  1. preheat the oven to 350F,

  2. In your mixer beat the butter until fluffy

  3. Add brown sugar and mix well,

  4. Add flour and mix until a dough forms

  5. Mix in the nuts

  6. Spread into 10 inch cheesecake pan, poke holes

  7. Bake 18 mins

  8. Let cool.

  9. Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).

Filling

  1. Beat cream cheese, sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.

  2. While beating on low add the caramel sauce

  3. Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.

  4. Lightly whisk the eggs and yolks together and add to cream cheese mixture

  5. Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more – do NOT overbeat.

  6. Pour the filling over crust, bake on the center rack about 1 hour +.

  7. how to tell cheesecake is done – When you open the rack and shift the pan the center 3-4 inches will jiggle – not like soup, like a loose jello jigglers.

  8. Turn the oven off and crack open the door and let the cake cool then refrigerate overnight.

  9. The next day pour the rest of the caramel over the top of the cake

  10. Sprinkle the fleur de sel over the top of the cheesecake, as much or as little (I’m all for MORE is better)

Recipe Notes

Cook the sauce while the crust is baking, then let it cool.
When it’s slightly cool press some plastic wrap down across the top so the sauce doesn’t get a “skin”. It will be slightly warm when you add it to the filling.
You’ll probably need to warm it up just a bit before adding it the top of the cheesecake so keep it in a microwave safe container.

More Cheesecake Recipes

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