Easter Raspberry & Lemon Cake

Directions

To make the cakes:

Position a rack in the lower third of the oven and preheat to 350℉ (180℃).

Lightly brush 2 round cake pans (9-inch) with butter or coat with cooking spray.

Line bottoms with buttered parchment paper and dust with flour.

In a large mixing bowl, sift together the flour, baking powder, soda, and salt, then whisk until well mixed.

In a medium bowl, add the sour cream, lemon juice and vanilla, stir until well blended.

Beat the butter in a big bowl with an electric mixer on high speed until light, fluffy and creamy, 2 to 3 minutes.

Turn off the mixer and scrape butter off the sides of the bowl if needed.

Keep beating while slowly adding the sugar-- it should take 2 to 3 to finish up all the sugar.

Keep beating until very light and fluffy, about 4 minutes more.

Scrape down the sides of the bowl and beat in the lemon zest.

Beat in the eggs, 1 at a time, and beat until well blended.

At low speed, add the flour mixture in 3 portions, alternating with the sour cream in 2 portions, starting and finishing with the flour.

Scrape the sides of the bowl and stir for 15 to 20 seconds until incorporated.

Pour the batter evenly between the prepared cake pans and smooth the top with a knife. (Lightly tap the pan on the counter or a flat surface in order to let the batter evenly settle.)

Bake until a wooden stick inserted in the center comes out clean, 36 to 42 minutes.

Cool in the pan on a wire rack for about half an hour, then take cakes out, and let cool on the wire rack completely.

To make the Icing:

Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water.

Add the sugar, the egg whites, lemon juice, cream of tartar, and salt in the mixing bowl, whisk by hand.

Place the bowl above the boiling water and go on whisking until the mixture is hot when you touch the bowl, and the sugar dissolves, about 2 minutes.

Remove the bowl above the hot water, beat the whites at medium-high speed until it almost holds a stiff peak and let cool, 8 to 10 minutes.

Beat in the butter gradually, until the icing is smooth and spreadable. (If the icing separates, just continue beating and it will come back together.)

To assemble the cake:

Slice each cake in half horizontally with a serrated knife, to make 4 even layers, trying to slice the cakes as flat and straight as possible.

Set a cake stander, or a large flat plate on a large inverted bowl or bottom of a salad spinner, dabbing a little frosting on the bottom of the plate to secure it.

Arrange one cake layer top side up on the plate.

Spread about half of the jam with an offset spatula in a thin layer over the first cake layer, leaving about ¼ inch border along the outside.

Place the second cake layer on top, stacking it as straight as possible.

Spread about 1 cup of the icing with an offset spatula on the top layer.

Lay a third layer on top.

Spread remaining red raspberry jam evenly over the cake layer and arrange the final layer on top, gently pressing down lightly to secure all 4 layers together.

Spread about ¾ of the remaining icing around the sides with a knife, then ice the top of the cake.

Smooth icing with a knife or an offset spatula as much as possible.

Arrange and press plain or iced Easter bunny and egg cookies around the sides, ensuring to leave enough space to cut the cake.

Garnish with candied almonds and sprinkle pastel colored sanding sugars on top.

Serve right away or it can stay at room temperature for up to 2 hours before serving.

If keep the cake refrigerate, bring to room temperature half an hout before serving.

Wrap the cake in two layers of plastic wraps and freeze it, it can last for up to 2 months.