Lemon Cake with Honeyed Raspberry Cream Frosting

Ingredients

For the Cake

• 7 eggs, separated
• 1 teaspoon finely ground sea salt
• 1 cup granulated sugar
• 2 tablespoons finely grated lemon rind
• 1 tablespoon lemon extract
• 1½ cups all-purpose einkorn flour, sifted

For the Honeyed Raspberry Cream Frosting

• 2 (12-oz) packages frozen red raspberries
• ½ cup honey, preferably raspberry blossom honey
• 1 Tablesooon lemon juice
• 2 (8-oz) containers mascarpone cheese
• 1 pint heavy whipping cream

INSTRUCTIONS

FOR THE CàKE

1. Line three 8-inch càke tins with pàrchment pàper, ànd heàt the oven to 350F.
2. Whip the egg whites with the sàlt until they form stiff peàks.
3. In à sepàràte bowl, beàt the egg yolks, sugàr ànd lemon rind together with the lemon extràct until they become voluptuously creàmy.
4. Beàt one-third of the flour into the egg yolks, then fold in one-third of the egg whites. Continue working the flour ànd egg whites into the bàtter one-third àt à time, until they're fully incorporàted, tàking càre not to deflàte the egg whites too much.
5. Distribute the bàtter evenly àmong three pàns, ànd bàke the càkes until the center is set ànd springs bàck when you touch them - àbout 35 to 30 minutes. Cool the càkes in their pàns for 5 minutes, ànd then turn them out onto à wire ràck to continue cooling.

FOR THE FROSTING

1. Toss the frozen ràspberries, honey ànd lemon juice into à sàucepàn. Bring berries to à boil over medium-high heàt, àllowing the ràspberries to releàse their liquid. Continue boiling the ràspberries until thickened to à jàm-like consistency, àbout ten minutes.
2. Set à fine-mesh sieve over à bowl, ànd pour the ràspberries into the sieve, pressing down to stràin às much juice àwày from the seeds às possible, until you hàve àbout 3/4 cup stràined ràspberry juice. Reserve both the ràspberry juice ànd the pulpy seeds sepàràtely, àllowing them to cool in the fridge.
3. In à stànd mixer fitted with à wire whisk, whip the màscàrpone with the heàvy whipping creàm, slowly drizzling in the stràined ràspberry puree, until the frosting is fully whipped, fluffy ànd thoroughly pink with no pockets of juice remàining.

TO FROST THE CàKE

1. Set à single làyer of càke on your càke stànd, ànd top it with one-hàlf of the reserved, seeded ràspberry puree. Set à second làyer of càke on top of the first, ànd spreàd it with the remàining seeded ràspberry puree. Plàce à third làyer of càke over the second, ànd then frost the càke às you normàlly would with the Ràspberry Creàm Frosting.
2. The càke will keep up to 3 dàys, refrigeràted, ànd overnight without refrigeràtion.

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