Raspberry Lemonade Fresh Cream Bombs

 

 Ingredients

 For the Lemon Cake Shells:

* 12 small sponge cake domes or mini vanilla cake

rounds

* 2 tbsp fresh lemon juice

* 1 tsp lemon zest

* 2 tbsp simple syrup

### For the Raspberry Fresh Cream Filling:

* 2 cups heavy whipping cream, chilled

* 1/4 cup powdered sugar

* 1 tsp vanilla extract

* 1 cup fresh raspberries, lightly mashed

* 2 tbsp raspberry jam

* 1 tsp fresh lemon zest

### For the Lemon Glaze:

* 1 cup powdered sugar

* 2 tbsp fresh lemon juice

* 1 tsp lemon zest

* 1 tbsp melted butter

* 1–2 tsp milk, as needed

### For Garnish (optional):

* Fresh raspberries

* Thin strips of lemon zest

* Fresh mint leaves

## Directions

1. Hollow out the center of each sponge cake dome,

leaving a thin outer shell.

2. Brush the inside of each cake shell with the simple

syrup mixed with the lemon juice.

3. Whip the heavy cream with the powdered sugar and

vanilla extract until stiff peaks form.

4. Gently fold in the mashed raspberries, raspberry jam,

and lemon zest until evenly combined.

5. Fill each cake shell generously with the raspberry fresh

cream mixture.

6. Place the filled cakes in the refrigerator for 20 minutes

to firm up.

7. Whisk together the powdered sugar, lemon juice,

lemon zest, melted butter, and enough milk to create a

smooth glaze.

8. Spoon the lemon glaze over each cream-filled bomb,

allowing it to drip naturally down the sides.

9. Garnish with fresh raspberries, lemon zest, and mint

leaves.

10. Chill for an additional 15 minutes before serving