This is a birthday cake for my son’s 5th birthday. As for me there are classic June flavours and wonderful Summer delight. Three layers of lemon elderflower sponge are full of flavour and freshness. Mascarpone frosting with cherry puree is light and fruity. Cherries match perfectly this fresh slightly tangy taste of the cake. Outside decoration is made of white chocolate shaped as long narrow tiles covered with elderflower blooms. And a bunch of fresh cherries on the top. The whole cake is perfect for any Summer occasion. Enjoy!
3 x sandwich pans ø 6 inch
- 1 cup (240 g) butter, softened
- 1 ¼ cups (240 g) sugar
- zest of 1 lemon
- 4 eggs
- 4 tablespoons elderflower liqueur (I used St. Germain) or elderflower cordial
- 2 tablespoons sour cream
- 1 ¼ cups (240 g) all purpose flour
- 3 teaspoons baking powder
- 200 g cherries (cored)
- 3 tablespoons sugar
- 1 tablespoons lemon juice
- 450 g mascarpone* cheese
- 150 ml whipping cream
- 4-5 tablespoons icing sugar
- 150 g white chocolate
- 1 stem eldrflower bloom (put to the fridge for overnight then removed and dried)
- 150 g fresh cherries
*please use original Italian mascarpone cheese (36% fat)
Cherries, sugar and lemon juice place to the sauce pan and heat until fruits are tender and sugar dissolved. Drain and blend fruits in a blender to puree.
This cake is quite small however tall. It is perfect for 4-5 people. If you need bigger increase the ingredients and bake in pans ø 7-8 inch.
Preheat oven to 350°F (180°C). Line the bottoms of pans with parchment paper. If you want to be sure your cake rise evenly wrap outside sides of the pans with aluminium foil inside which is wet paper towel.
In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add lemon zest, mix together. Add liqueur/cordial and sour cream, mix together. Add flour with baking powder, mix until incorporated. Spoon the cake mixture evenly among prepared pans. Bake for 35 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pan for 15-20 minutes. Then remove cake from the pan and transfer to the cooling rack to cool completely.
Frosting: in a bowl of a stand mixer place together mascarpone cheese, cream and icing sugar and whisk with balloon whisker until stiff and fluffy. Add 4 tablespoons cherry puree and beat for further 2 minutes until incorporated.
Place the first sponge on the plate and spread the 2/5 of frosting over. Cover with second sponge and spread the next 2/5 of frosting over. Cover with third sponge. Spread the remaining frosting over the top and sides of the cake. Place cake to the fridge to set.
Make decoration: melt the white chocolate in a double bath. On a piece of parchment paper draw two parallel lines apart from each other the distance what is the height of the cake + 0.5 cm. Taking one spoon of the liquid chocolate at the time pour ½ inch/1 cm wide straps between lines onto the paper. Place elderflower blooms onto the chocolate before set. After you are done with all straps put the paper on the baking sheet and place it to the fridge for at least 15 minutes. Working carefully remove the straps from the paper and stick them to the sides of the cake. Place cherries on the top.
Tags: cherries, chocolate, elderflower, lemon.