Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Almond Cake With Meyer Lemon Curd Cream and Raspberry Gelée

 
Almond Cake With Meyer Lemon Curd Cream and Raspberry Gelée
Image ©
 
One serving costs about $5.83 One serving costs about $5.83

$5.83 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 dessert
spoonacular Score:12%

Spoonacular Score: 12%

 

Almond Cake With Meyer Lemon Curd Cream and Raspberry Gelée might be just the dessert you are searching for. For $5.83 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 1565 calories, 28g of protein, and 100g of fat each. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Foodista requires almond extract, almond extract, coconut oil, and whipped cream. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is good. If you like this recipe, you might also like recipes such as Raspberry Madeleines with Meyer Lemon Curd with From My Sweet Heart, Meyer Lemon Cake with Red Raspberry Cream Frosting, and Meyer Lemon Curd + Cream Scones.

Cream Sherry, Port Wine, and Moscato d'Asti are great choices for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 tsps
0.5 tsps almond extract
almond extract
1 tsp
1 tsp almond extract
almond extract
1 cup
1 cup almond flour
almond flour
3 tsps
3 tsps baking powder
baking powder
0.25
0.25 unsalted up butter
unsalted up butter
1 cup
1 cup butter
butter
1 Tbsp
1 Tbsp coconut oil
coconut oil
8 ounces
8 ounces cream cheese
cream cheese
10
10 egg whites
egg whites
3 large
3 large eggs
eggs
0.25 cup
0.25 cup evaporated cane juice
evaporated cane juice
0.5 cup
0.5 cup evaporated cane juice
evaporated cane juice
0.75 cup
0.75 cup evaporated cane juice
evaporated cane juice
1 cups
1 cups evaporated cane juice
evaporated cane juice
2 Tbsps
2 Tbsps powdered gelatin
powdered gelatin
2 cups
2 cups heavy whipping cream
heavy whipping cream
some
some meyer lemon curd crème
meyer lemon curd crème
1 tsp
1 tsp lemon zest
lemon zest
0.5 cup
0.5 cup fresh meyer lemon juice
fresh meyer lemon juice
0.5 cup
0.5 cup powdered sugar
powdered sugar
4 cups
4 cups frozen raspberries
frozen raspberries
some
some raspberry gelee
raspberry gelee
0.5 tsps
0.5 tsps salt
salt
0.25 cup
0.25 cup unsalted butter
unsalted butter
2 tsps
2 tsps vanilla extract
vanilla extract
0.25 cup
0.25 cup water
water
some
some whipped cream
whipped cream
0.5 cup
0.5 cup whole milk
whole milk
2 cups
2 cups wheat pastry flour
wheat pastry flour
1 Tbsp
1 Tbsp tablespoon
tablespoon
0.5 tsps almond extract
0.5 tsps
almond extract
1 tsp almond extract
1 tsp
almond extract
1 cup almond flour
1 cup
almond flour
3 tsps baking powder
3 tsps
baking powder
0.25 unsalted up butter
0.25
unsalted up butter
1 cup butter
1 cup
butter
1 Tbsp coconut oil
1 Tbsp
coconut oil
8 ounces cream cheese
8 ounces
cream cheese
10 egg whites
10
egg whites
3 large eggs
3 large
eggs
0.25 cup evaporated cane juice
0.25 cup
evaporated cane juice
0.5 cup evaporated cane juice
0.5 cup
evaporated cane juice
0.75 cup evaporated cane juice
0.75 cup
evaporated cane juice
1 cups evaporated cane juice
1 cups
evaporated cane juice
2 Tbsps powdered gelatin
2 Tbsps
powdered gelatin
2 cups heavy whipping cream
2 cups
heavy whipping cream
some meyer lemon curd crème
some
meyer lemon curd crème
1 tsp lemon zest
1 tsp
lemon zest
0.5 cup fresh meyer lemon juice
0.5 cup
fresh meyer lemon juice
0.5 cup powdered sugar
0.5 cup
powdered sugar
4 cups frozen raspberries
4 cups
frozen raspberries
some raspberry gelee
some
raspberry gelee
0.5 tsps salt
0.5 tsps
salt
0.25 cup unsalted butter
0.25 cup
unsalted butter
2 tsps vanilla extract
2 tsps
vanilla extract
0.25 cup water
0.25 cup
water
some whipped cream
some
whipped cream
0.5 cup whole milk
0.5 cup
whole milk
2 cups wheat pastry flour
2 cups
wheat pastry flour
1 Tbsp tablespoon
1 Tbsp
tablespoon

Equipment

baking paper
baking paper
hand mixer
hand mixer
whisk
whisk
toothpicks
toothpicks
wire rack
wire rack
sauce pan
sauce pan
spatula
spatula
blender
blender
sieve
sieve
bowl
bowl
oven
oven
baking paper
baking paper
hand mixer
hand mixer
whisk
whisk
toothpicks
toothpicks
wire rack
wire rack
sauce pan
sauce pan
spatula
spatula
blender
blender
sieve
sieve
bowl
bowl
oven
oven


Instructions

  1. Cake, raspberry gelee and meyer lemon curd can be made beforehand. I made them the night before and then refrigerated them overnight.
  2. Cake
  3. Preheat oven to 350 degrees. Butter 3 9-inch round pans, line with parchment paper, and butter and flour the paper.
  4. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. (If the sugar is not incorporating smoothly, add additional coconut oil.) Incorporate the egg whites, one at a time, beating after each addition. Beat in vanilla extract and almond extract.
  5. In a separate bowl combine wheat flour, almond flour, baking powder and salt.
  6. Alternate adding the flour mixture and the milk into the mixer, in about four additions.
  7. Divide into the 3 cake pans and cook for 18-20 minutes, or until golden brown, and a toothpick inserted into the center comes out clean. Cool on a wire rack.
  8. Raspberry Gelee
  9. Line 2 9-inch round pans with parchment paper.
  10. Combine the water and gelatin, set aside.
  11. In a saucepan, combine sugar and raspberries and cook on medium-low heat until sugar is dissolved, and raspberries are and reduced to a puree, mashing them with a spatula as they thaw.
  12. Remove from heat and add gelatin, stirring until the gelatin is completely dissolved.
  13. Pour into the cake pans and allow to come to room temperature, then store in refrigerator until ready to use.
  14. Meyer Lemon Curd Crme
  15. Whisk together zest, juice, sugar and eggs in a heavy saucepan. Add butter and cook over medium-low heat, whisking frequently, until curd is thick enough to hold marks of the whisk, about 6-8 minutes.
  16. Strain through a sieve, and let cool to room temperature. Cool in refrigerator until ready to use.
  17. When ready to assemble cake, combine curd with 1 cup of the whipped cream.
  18. When ready to assemble cake, prepare whipped cream and frosting.)
  19. Whipped Cream
  20. In an electric mixer whip heavy cream and powdered sugar until
  21. Combine the water and gelatin, set aside.
  22. Almond Crme Frosting
  23. In an electric mixer combine all ingredients until light and fluffy.
  24. Combine with remaining whipped cream (minus 1 cup reserved for the curd.)
  25. To Assemble
  26. Place one cake layer on a cake stand. Spread enough lemon curd on top to cover the layer. Add one of the raspberry gelee layers.
  27. Take another layer of cake. Spread more lemon curd on the bottom of the layer and place on top of the first layer. This way you have lemon curd both above and below the raspberry gelee.
  28. Repeat for the final layer.
  29. Frost cake, and top with fresh raspberries and/or toasted almonds.
  30. TIP: Cake tastes better after sitting overnight.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.83
Ingredient
½ teaspoons almond extract
1 teaspoon almond extract
1 cup almond flour
3 teaspoons baking powder
1 cup butter
1 tablespoon coconut oil
8 ounces cream cheese
10 egg whites
3 larges eggs
¼ cups evaporated cane juice
½ cups evaporated cane juice
¾ cups evaporated cane juice
1 cup evaporated cane juice
2 tablespoons powdered gelatin
2 cups heavy whipping cream
some meyer lemon curd crème
1 teaspoon lemon zest
½ cups fresh meyer lemon juice
½ cups powdered sugar
4 cups frozen raspberries
some raspberry gelee
¼ cups unsalted butter
2 teaspoons vanilla extract
some whipped cream
½ cups whole milk
2 cups wheat pastry flour
Price
$0.36
$0.72
$2.24
$0.09
$1.95
$0.22
$2.35
$1.82
$0.82
$0.28
$0.56
$0.84
$1.12
$0.99
$2.58
$1.43
$0.04
$1.45
$0.19
$7.20
$5.40
$0.49
$0.60
$0.49
$0.17
$0.59
$34.97

Nutritional Information

Quickview
1564 Calories
27g Protein
99g Total Fat
163g Carbs
16% Health Score
Limit These
Calories
1564k
78%

Fat
99g
153%

  Saturated Fat
56g
351%

Carbohydrates
163g
54%

  Sugar
118g
131%

Cholesterol
329mg
110%

Sodium
981mg
43%

Alcohol
0.8g
4%

Get Enough Of These
Protein
27g
56%

Manganese
2mg
130%

Selenium
50µg
72%

Vitamin A
3116IU
62%

Fiber
15g
62%

Vitamin C
45mg
55%

Vitamin B2
0.75mg
44%

Phosphorus
410mg
41%

Calcium
357mg
36%

Magnesium
109mg
27%

Vitamin E
4mg
27%

Iron
4mg
22%

Vitamin B1
0.3mg
20%

Potassium
702mg
20%

Copper
0.4mg
20%

Folate
73µg
18%

Vitamin B6
0.36mg
18%

Vitamin B5
1mg
18%

Vitamin K
18µg
18%

Zinc
2mg
17%

Vitamin B3
3mg
15%

Vitamin D
2µg
14%

Vitamin B12
0.69µg
11%

covered percent of daily need

Related Recipes