Pink Lemonade Cake:
Nonstick cooking spray
1/2 cup skim milk
1/4 cup cranberry juice
Zest of 1 lemon plus 1/2 cup freshly squeezed juice
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 1/2 teaspoons kosher salt
2 sticks (16 tablespoons) unsalted butter, cut into pieces, at room temperature
2 cups granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
Red food coloring, optional
6 large eggs plus two yolks
1 cup granulated sugar
1 1/4 cups unsweetened yuzu juice, or freshly squeezed lemon or lime juice
1/2 teaspoon kosher salt
4 sticks (1 pound) butter cut into pieces, at room temperature
2 cups heavy cream
3 tablespoons confectioners' sugar
2 teaspoons pure vanilla extract
2 cups raspberries, plus more for garnish
White chocolate shavings, for garnish
Yuzu juice can be found at most Asian markets. When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
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