Raspberry and Lemon Meringue

October meeeeansss... Birthday! I actually don't usually bake my own birthday cake. However, this year I did and judging by the look of my nephew once he started eating I'd say the cake turned out real fine. If you'd ask him; the raspberry sponge was the highlight. And I have to agree with him, the raspberries folded into the batter made the sponge a bit more moist. Which just makes the whole cake a bit more gooey and better, right?

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At the same time, there's something about the combination of raspberry and lemon. They just work well together. It's not too much nor too little. And then some soft and sweet meringue adding to that, well, let's just say it didn't disappoint.

 

I often use buttercream to cover my cakes. Not only is it soft and smooth when you eat it but it gives your cake that steadiness it needs to not fall apart and cause a disaster (!). Nevertheless, some people think that (too much) buttercream is a bit heavy on a cake. But guess what, this cake might be your answer - the meringue sort of evens it all out. Makes it a bit more sweet instead of too heavy. Anyways, I like it ☺️

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See you soon -

and enjoy the eye candy!