Sticky lemon cake
225 g butter
Zest of 1 lemon, preferably organic
Juice of 2 lemons
255 g Dansukker Granulated Sugar
10 g Dansukker Vanilla Sugar
135 g plain flour
200 g raspberries
95 g Dansukker Jelly Sugar Multi
300 ml whipping cream
Heat the oven to 175°C on the top and bottom heat setting. Line a springform baking tin, approx. 24 cm in diameter, with greaseproof paper. Melt the butter and mix with the lemon zest and juice. Add the remaining ingredients and stir to make a smooth batter. Pour the batter into the cake tin and bake in the centre of the oven for about 25 minutes. Leave to cool in the fridge for about 4 hours.
Make the mousse. Heat the raspberries in a saucepan until they form a purée. Press through a sieve to remove the seeds. Bring the raspberry purée and jelly sugar to the boil. Pour into a bowl and leave to cool for about 15 minutes stirring occasionally.
Whip the cream. Make sure that you whip it lightly as the mousse can separate if the cream is whipped too hard. Gently stir in the raspberry mixture, a little at a time. Leave the mousse in the fridge to set for about 2 hours. Pipe the mousse onto the cold cake and decorate with fresh berries.
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