1 cup of butter or margarine
2 cups of granulated sugar
4 large eggs, at room temperature
1 tablespoon of lemon juice
3 cups of all-purpose flour
1/2 teaspoon of active dry yeast
1/2 teaspoon of baking soda
1 cup of plain yogurt
Raspberry sorbet
Raspberry gelato
2 tablespoons of your preferred liqueur
Cake decorations sugar for dusting
1 cup of butter or margarine
2 cups of granulated sugar
4 large eggs, at room temperature
1 tablespoon of lemon juice
3 cups of all-purpose flour
1/2 teaspoon of active dry yeast
1/2 teaspoon of baking soda
1 cup of plain yogurt
Raspberry sorbet
Raspberry gelato
2 tablespoons of your preferred liqueur
Cake decorations sugar for dusting
Beat the butter or margarine until creamy, then gradually add the granulated sugar
Beat well
Add the eggs one at a time, beating well after each addition
Beat in medium speed with an electric mixer for 2 minutes
Add the lemon juice
Sift together the flour, yeast, and baking soda
Alternate adding the eggs and yogurt to the butter mixture, beating until smooth
Beat for 3 minutes more
Pour into a prepared English-style cake pan (29 x 13 cm) greased and floured
Bake in a moderate oven (180°C) preheated for 1 hour or until a toothpick inserted comes out clean
Let cool for 15 to 20 minutes before removing from the pan
Let cool completely
Cut into 3 or 4 layers
Line the same cake pan with parchment paper or aluminum foil
Place one layer of cake in the prepared pan
Top with a layer of sorbet
Spread a little gelato on top
Top with another layer of cake, then repeat the process until all layers are used
Mold the cake gently to ensure it is even
Dust with sugar decorations, if desired
Mold into the final shape and refrigerate for at least 1 day or overnight before serving.
