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Thursday, May 1, 2014

No-Bake Raspberry Lemon Cakes

This week, we've had horrible winds and were not able to continue framing, so I'm busy in the kitchen.

Here's a delicious recipe for easy spring-time cakes: No-Bake Raspberry Lemon Cakes

12 Dessert Cups (Typically found in produce Aisle, shortcake cups another name)
1 Small container Lemon Curd (Jelly Aisle)
12 tsp Raspberry Preserves
1 container fresh raspberries
1 small container heavy whipping cream
1 lemon
Zest of 1 lemon
1/2 tsp vanilla
1/2 cup-1 cup Powdered Sugar
smidge of salt
12 mint leaves (optional for garnish) 

No-Bake Raspberry Lemon Cakes

Fill 6 dessert cups with lemon curd and put 6-8 fresh raspberries in the curd. 

Fill 6 dessert cups with 1-2 tsp Raspberry Preserves.

Turn the raspberry ones over on top of the lemon ones to form cakes. 

***Kelli's quick secret: If there is a divot in the top, fill with a dollop of lemon curd or preserves.

For Topping: Whip 1 small cont. of heavy whipping cream until fluffy
add 1/2 tsp vanilla, 1/2-1 C. powdered sugar (To taste), tiny smidge of salt, zest of 1 lemon and juice of 1 lemon. Whip for 20 seconds on high. 

Top the waiting cakes with the lemon cream topping and garnish with fresh raspberries and mint leaves. 

These are amazing with tea. (I'm thinking wedding/baby shower!) 


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