Lemon and Raspberry Cake with Homemade Coulis
Recipe by Il était une fois la pâtisserie
A moist lemon cake, light and melt-in-your-mouth, topped with a homemade raspberry coulis. Ideal for summer, it is made without greasing the pan thanks to a flexipan mold.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
1h 11m
Prep
30m
Cook
12m
Cleanup
1h 53m
Total
Cost Breakdown
Total cost:$8.10
Per serving:$1.01
Critical Success Points
- • Sift the dry ingredients to avoid lumps
- • Beat the egg whites to stiff peaks
- • Fold the beaten egg whites gently to retain volume
- • Let the cake cool in the turned‑off, slightly open oven before unmolding
Safety Warnings
- • Be careful with hot melted butter to avoid burns.
- • Handle the oven with protective gloves.
- • The hot coulis can splash; keep children away.
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