Inspired by Momofuku Milk Bar’s frosting-less cakes, this lemon and raspberry combo is a feast for the eyes and a tangy summer delight.
By Oana Olguta
I have always been intrigued by the elements Christina Tosi of Milk Bar uses in her cakes and the fact that she relies on the pure beauty of a naked cake to impress. And it works, it really does as after revealing my cake, I was in pure awe and I’m not that easily impressed when it comes to cakes, believe me!
This recipe uses Christina Tosi’s Strawberry Lemonade Cake as a base, but I added my signature to it by reducing the sugar and butter and replacing part of her recipe with my own tried, fail-proof recipe. I ended up with a rich, tangy, sweet raspberry lemonade cake that I just couldn’t stop eating. Yes, it’s sweet, yes, it’s buttery and yes, it’s delicious! It’s definitely not a cake for the faint of heart in terms of calories, but hey, we don’t eat cake every day and this one is well worth the time spent in the kitchen and the sacrifice of breaking the rules of your diet!
I am a self-taught baker and pastry-school graduate and I have an affinity for food. But I especially love baking, taking pictures, exploring dessert cookbooks, entremets and writing. I focus on creative desserts and baking techniques that are aimed to both novices and experts in the kitchen and I truly believe that being a pastry chef is not about looking for innovative ways of making desserts, but about learning the basic techniques and then combining them into new, original desserts, relying on textures and flavors.