Ingredients:

  • 11 Tbsp (155 g) Unsalted Butter, softened
  • 1 cup (200 g) Granulated Sugar (for cake)
  • 3 Large Eggs, room temperature, separated
  • 1 ¾ cups (210 g) All-Purpose Flour, sifted
  • 1 ½ tsp Baking Powder
  • ¼ tsp Salt
  • ½ cup (120 ml) Full-Fat Milk, room temperature
  • 2 Tbsp Lemon Zest
  • 1 cup (150 g) Fresh or Frozen Raspberries (for filling)
  • ¼ cup (50 g) Granulated Sugar (for filling)
  • 1 tsp Lemon Juice (for filling)
  • 1 tsp Cornstarch (mixed with 1 Tbsp water)
  • 8 oz (225 g) Cream Cheese, full-fat, chilled
  • 4 Tbsp (56 g) Unsalted Butter, chilled and cubed
  • 2 ½ cups (300 g) Powdered Sugar, sifted
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Juice (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Line 16 mini cake cavities (jumbo muffin tins or dedicated pans). Whisk flour, baking powder, and salt together; set aside.
  2. Cream the softened butter, 1 cup of granulated sugar, and lemon zest until very pale and fluffy (3-4 minutes). Add egg yolks one at a time, beating well after each addition.
  3. Alternately add the flour mixture (in three parts) and the milk (in two parts) to the butter mixture, mixing gently until just combined. Do not overmix.
  4. Whip the three egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter using a spatula to lighten the mixture.
  5. Distribute the batter evenly among the 16 cavities. Bake for 18–20 minutes, or until a skewer comes out clean. Cool in tins for 5 minutes, then transfer to a wire rack to cool completely.
  6. Prepare the Raspberry Filling: Combine raspberries, 1/4 cup sugar, and 1 tsp lemon juice in a saucepan. Bring to a simmer, then whisk in the cornstarch slurry and cook for 1 minute until thickened. Strain the mixture to remove seeds and chill thoroughly.
  7. Prepare the Frosting: Beat the chilled cream cheese and chilled cubed butter until smooth. Gradually add the sifted powdered sugar on low speed. Add vanilla and lemon juice, then beat on medium-high for 1–2 minutes until thick and stable.
  8. Assembly: Level the cooled cake layers. Spread a teaspoon of the chilled raspberry reduction on one layer, and stack a second layer on top to form 8 two-layered mini cakes.
  9. Transfer the frosting to a piping bag fitted with a star nozzle and pipe a generous swirl onto the top of each cake. Garnish with powdered sugar or fresh raspberries.