Lemon Wine Cake with Raspberry Curd Filling

November 23, 2015

Missouri Wine Recipe- Lemon Wine Cake with Raspberry Curd Filling


Third Place Winner

2014 Missouri Wine Just Desserts Contest
Faye Hunton, Sedalia, MO


1 (2-layer-size) package white cake mix

4 egg whites

1/2 cup water

3/4 cup raspberry wine (such as St. James Raspberry Wine)

Zest (colored part of peel) of 1 lemon


Raspberry Curd:

8 tablespoons (1 stick) unsalted butter

1 pint fresh raspberries

5 egg yolks

3/4 cup granulated sugar

Pinch salt

2 teaspoons lemon juice



1 (2-pound) bag confectioner's sugar

1 cup solid vegetable shortening (such as Crisco)

1/4 cup water

1/4  cup raspberry wine

2 teaspoons pure vanilla extract

2 teaspoons butter flavoring

Zest of 1 lemon

For cake: Grease and flour two 9-inch cake pans. Combine cake mix, egg whites, water, raspberry wine and lemon zest in large mixing bowl; mix on low speed of electric mixer until dry ingredients are moistened. Increase speed to medium and beat for 2 minutes. Pour batter into prepared pans. Bake in preheated 350-degree oven 30 minutes, or until cake tests done. Let cool in pans on wire racks for 10 minutes, then turn out onto racks to cool completely. When cool, slice each layer in half lengthwise, to make 4 layers.

For raspberry curd: Melt butter in a large saucepan over medium heat.  Add raspberries, egg yolks, sugar and salt. Cook and mash berries, stirring constantly, for 10 minutes, or until thickened. Pour mixture through a strainer placed over a bowl, pressing hard on the solids to extract as much liquid as possible. Discard solids in strainer. Let liquid cool to room temperature, then stir in lemon juice.

For frosting: Combine confectioners' sugar, shortening, water, raspberry wine, vanilla, butter flavoring and lemon zest in large mixing bowl. Beat on high speed of electric mixer until light and fluffy.

To assemble cake:  Place one cake layer on cake plate; spread with one-third of the raspberry curd. Repeat with two more cake layers and remaining two-thirds of the raspberry curd. Place fourth cake layer on top. Frost sides and top with frosting. Decorate with additional fresh raspberries, if desired.

Yield: 12 to 14 slices.

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