Light and beautiful snow-white cake with a bright but laconic decor of raspberries consists of lemon cakes, layered with raspberry mashed, and covered with airy protein glaze. Such a dessert with a delicate and at the same time solemn appearance any festive table, and its rich berry-citrus taste and the fragrance will not leave anyone indifferent. In addition, this cake pleases low fat so a little slice doesn’t it hurts even those who watch their figure. one serving: (total 12) Calories 315, total fat 7 g., saturated fats, proteins 5 g, carbohydrates 58 g, fiber, cholesterol mg., натрий мг., сахар г. 
Time: 1 hour.10 min. Difficulty: easy Servings: 12 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 2 and 1/3 Art. flour for cakes
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 0.5 tsp salt
- 0.5 tbsp. low fat yogurt
- 1/3 Art. vegetable oil
- 1 tbsp. l finely grated lemon zest
- 2 tbsp. l freshly squeezed lemon juice
- 2 large eggs
- Protein 1 large egg
- 1 and 1/4 Art. Sahara
- 1 tbsp. raspberries
- 1 tbsp. l Sahara
- Powder Flour
Custard meringue
- 3/4 Art. Sahara
- Protein 2 large eggs
- 3 tbsp. l water
- 0.5 tsp tartar
- 1/8 tsp fine salt
- 1 tbsp. l finely grated lemon zest
- 1 tsp vanilla extract
Recipes with similar ingredients: premium flour, eggs, yogurt, lemon juice, tartar, raspberries, meringues
Recipe preparation:
- Preheat the oven to 160 ° C. Sprinkle with cooking spray 2 round cake tins with a diameter of 20 cm. Lightly sprinkle with flour and shake off excess.
- Set aside half the prepared raspberries and the other half mix with 1 tbsp. l sugar and crush with a fork.
- Sift the flour, baking powder, soda and salt, stir with a fork to evenly mix all the ingredients. In another bowl, whisk the yogurt, vegetable oil, with a whisk, lemon zest and juice.
- In a large bowl, combine eggs, egg whites and sugar and beat. with a mixer at medium speed until the mass drains from the whisk tape, about 2 minutes. In 3 sets, add the flour mixture, alternating it with 2 parts yogurt, starting and ending with flour. Shuffle manually so that there are no lumps.
- Pour the dough evenly into molds. Bake on average oven level until the tester inserted in the middle of the cake will come out clean, about 30 minutes. Cool in the molds on the wire rack. baking for 10 minutes, then put the cupcakes on a wire rack to they are completely cool.
- Chounged meringue: in a saucepan, on which you can install the mixer bowl, pour a small amount of water and bring to a boil. Mix the egg whisk in the mixer bowl with the whisk proteins, water, tartar and salt. Set the bowl over the boiling with water and beat the mass with a hand mixer at a moderately high speed to steady peaks, approximately 7 minutes. Remove the bowl from the water bath and mix in the zest and vanilla.
- Cake assembly: put 1 cake top down on a flat plate or stand for the cake, spread it with raspberry puree. Top, gently distributing, 3/4 tbsp. glaze. Put on top of the second cake top side up, and completely cover cake icing on top and sides. Garnish with the remaining berries raspberries.
