Raspberry Lime Rickey Cake

Name: Raspberry Lime Rickey Cake
Ingredients: 3 3/4 cups (15 ounces/425 grams), cake flour; 2 2/3 cups (18⅔ ounces/529 grams), sugar, divided; 1¾ teaspoons, baking powder; 1/2 teaspoon, baking soda; 1 teaspoon, table salt; 1 1/2 cups, buttermilk, room temperature; 15 tablespoons, unsalted butter, melted and cooled slightly; 9 , large egg yolks plus 5 large whites, room temperature, divided; 1/4 cup, vegetable oil; 3 tablespoons lime, zest plus 6 tablespoons juice (3 limes); 1 tablespoon, vanilla extract; 1 1/4 teaspoons, unflavored gelatin; 2 tablespoons, water; 3 , large egg yolks; 2 teaspoons, cornstarch; 1 pound (454 grams/3¼ cups) thawed, frozen raspberries; 2/3 cup (4⅔ ounces/132 grams), sugar; 2 tablespoons, unsalted butter; Pinch, table salt; 1 1/4 cups, heavy cream, chilled; 24 tablespoons (3 sticks), unsalted butter, softened; 3 cups plus 1 tablespoon (12¼ ounces/347 grams), confectioners' sugar; 1/2 teaspoon, table salt; 1 1/2 cups (12 ounces/340 grams), frozen limeade concentrate, thawed, divided; 2 1/2 teaspoons, vanilla extract; 1/4 teaspoon green gel, food coloring; 1/8 teaspoon yellow gel, food coloring; 5-7 1/2 ounces (142 - 213 grams/1-1½ cups), fresh raspberries; 3 thin, lime slices

Desserts or Baked Goods
Cakes

Appears in Cook's Country June/July 2019

To enjoy a taste of summertime, we reimagined this New England soda fountain classic as a showstopping cake.

SERVES 10 to 12

TIME 2½ hours, plus 1½ hours cooling and 30 minutes chilling

Why This Recipe Works

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