If you ever have a chance to go to London, I can recommend visiting Peggy´s Porshen parlor.

I have been there a few times over the years, and I love her cupcakes, cakes, and coffee.


Her parlour/ cafe is just so pretty, and worth a visit when you are in London.

Peggy´s lemon raspberry rose cake was delicious.
I love a good lemon cake, and the cake layers are soaked in lemon syrup overnight, so it gets all this delicious lemon flavor.
You should give this cake a try, think you will love it.
With love, from Peggy Porshen parlour.

LEMON, RASPBERRY & ROSE ( ADAPTED FROM  PEGGY PORSHEN´S BOOK LOVE LAYER CAKES FROM 2015)

OR THE LEMON SPONGE:

  • ¾ CUP + 1 Tbsp (200 g) SALTED BUTTER
  • ¾ CUP + 1 Tbsp (200 g) CASTER OR SUPERFINE SUGAR
  • ZEST OF 2 UNWAXED LEMONS
  • 4 MEDIUM EGGS, AT ROOM TEMPERATURE
  • 1 ⅔ CUP (200 g) SELF-RAISING FLOUR, SIFTED (SEE NOTE)

FOR THE LEMON SYRUP:

  • ⅔ CUP (150 ml) LEMON JUICE
  • ⅔ CUP (150 g) CASTER OR SUPERFINE SUGAR

FOR THE RASPBERRY MERINGUE BUTTERCREAM:

  • 1 ¼ CUP (270 g) CASTER OR SUPERFINE SUGAR
  • ¼ CUP (67 ml) WATER
  • 4 ¾ oz. (135 g) EGG WHITES
  • 1 ½ CUP (330 g) BUTTER
  • 5 ½ oz. (160 g) RASPBERRY PURÉE
  • RASPBERRY EXTRACT (TO TASTE)

FOR THE DECORATION:

  • ABOUT 3 Tbsp ROSE PETAL FRAGMENTS, GLAZED
  • ICING SUGAR AND FRESH RASPBERRIES

 

TO MAKE THE LEMON SPONGE.

  • Preheat the oven to 347°F / 175°C.
  • Line three 6-inch (15 cm) sandwich tins with oil spray and greaseproof paper.
  • Place the butter, caster sugar and lemon zest in an electric mixer and, using the paddle,beat at medium-high speed until pale and fl uffy. Lightly
  • beat the eggs in a separate bowl or jug and, with the mixer set at medium speed, slowly pour into the mixture. If it starts to curdle, add a tablespoon of fl our to bring it back together.
  • Once the butter, sugar and eggs are combined, add the fl our with the mixer set at low speed, until just incorporated.
  • Using a rubber spatula, fold through the batter to make sure everything is well combined.
  • Transfer the batter to the tins and gently spread towards the edges with a step palette knife.
  • The mixture should be higher around the edges of the tins than in the centre, to ensure an even bake and level
    cake height.
  • Bake for 20-25 minutes. The sponges are cooked when they spring back to the touch and the sides are coming
    away from the edges of the tin.
  • You could also insert a clean knife into the middle of each sponge; if they are cooked, the knife will come
    out clean.
  • While the sponges are in the oven, make a

LEMON SUGAR SYRUP.

  • Place the lemon juice and sugar in a saucepan, stir well and bring to the boil. Allow
    it to cool down.
  • Once the sponges are baked, remove from the oven and allow them to rest for about 10 minutes.
  • Brush the tops of the sponges with lemon syrup (reserving some for the assembling
    stage and storing it in the fridge overnight).
  • Once just warm, run a knife all the way around the sides of the tins, remove the sponges
    and leave to cool completely on a wire rack.
  • Wrap the cooled sponges in cling film and leave to rest overnight at room temperature.
  • This will ensure that all the moisture is sealed and the sponges firm up to the ideal texture for
    trimming and layering.

TO MAKE THE RASPBERRY MERINGUE BUTTERCREAM:

  • Put the raspberry purée in a small saucepan, bring to the boil and simmer until reduced
    to half.
  • Chill until cool.
  • Place the sugar and water in a small saucepan over a medium-high heat and bring to a rapid
    boil.
  • Place the egg whites in the bowl of an electric mixer and whip at low speed, using the whisk attachment, until
    frothy.
  • When the sugar syrup reaches 121°C, with the mixer running, pour it directly over the meringue in a thin, steady
    stream.
  • Take care not to pour any of the syrup onto the whisk or the sides of the bowl.
  • Whip the meringue until cool to the touch; this could take several minutes.
  • With the mixer running, add the butter a couple of tablespoons at a time.
  • Keep beating until the buttercream is completely smooth and spreadable.
  • Add a little meringue buttercream to the raspberry purée and mix until well combined.
  • Gently fold into the remaining meringue buttercream and add the raspberry extract to
    taste.
  • If the mixture splits, whip it with an electric mixer until smooth.

TO ASSEMBLE THE CAKE:

  • Trim the three sponge layers,soak with more lemon syrup and sandwich together using some of the raspberry
    meringue buttercream.
  • Sprinkle the rose petal fragments between the layers, and use the meringue buttercream to mask the top
    and sides of the cake.
  • If you are recreating the design from the Peggy Porschen Parlour, decorate the top of the cake using a stencil and
    a good dusting of icing sugar,
  • then pipe small rosettes of raspberry meringue buttercream around the edge and finish with fresh raspberries.

 

 

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2 Comments

  1. Hello Manuela,

    seems like this cake is perfectly moist (which is great because my husband and i love the cake when it is moist and not very dry). However, wanted to know if the filling stays soft and fluffy or it becomes harder like ganache?

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