Hello Hive friends, I hope you have better weather, it's raining a lot here and with 8 degrees and strong wind it's pretty uncomfortable outside.
That's why I brought summer into my house with this delicious cake, consisting of a fluffy vanilla cake filled with a creamy topping and fresh strawberries - my favorite fruit and for the freshness kick I added homemade elderflower syrup to the dough and the cream, which gives this cake that certain something!
I hope you like it and I wish you a lot of fun baking 🍓
Preliminary:
The ingredients are for 3 flat baking tins Ø 17 cm
Preheat the oven to 170°C for a fan oven.
Grease the baking pans with coconut oil and sprinkle with breadcrumbs or flour and set aside until further use.
Ingredients for the cake:
- 120 grams of flour
- 90 g powdered sugar
- 20 grams of almonds
- 10 grams of baking powder
- ½ tsp baking soda
- 1 pinch of salt
150 ml vegan vanilla milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
4 tablespoons elderflower syrup
60 g vegan butter
Ingredients for the elderflower syrup cream:
- 400 ml vegan whipped cream
- 1 tbsp vanilla sugar
- 2 pack cream stiffener
- 500 g vegan mascarpone
- 6 tablespoons elderflower syrup
- Red food coloring
Additionally for the cake bases:
- 4 tablespoons elderflower syrup
- 6 tbsp lemon juice
3 tbsp strawberry jam
about 10 strawberries
For the decoration:
- Strawberries, edible flowers, powdered sugar
Preparation of the cake:
Melt butter and let cool again.
Mix together the vanilla milk and apple cider vinegar and set aside for 5 minutes.
Add the vanilla extract, elderflower syrup and melted butter to the sour vanilla milk and stir.
Sift the dry ingredients into a bowl.
Add the milk mixture to the dry ingredients and mix with a whisk to form a smooth batter.
Divide the batter equally between the three pans and bake at 170° C for approx. 10-12 minutes (test with a stick).
Remove the cakes from the oven and let cool for 5 minutes.
Loosen the cake bases from the edge with a knife and flatten topple the cake rack.
Mix the 4 tablespoons elderflower syrup and the 6 tablespoons lemon juice and drizzle evenly over the cake bases.
Leave to cool completely.
Preparation of elderflower syrup cream:
Whip the whipped cream with the whipped cream stiffener.
Mix the mascarpone with the elderflower syrup and the vanilla sugar until smooth.
Gradually stir in the heavy cream.
Completion:
Wash and dry strawberries.
Place a cake base on a cake plate and spread with a tablespoon of strawberry jam.
Spread 2 tablespoons of cream on top.
Cut a strawberry into small pieces and place on top of the cream.
Put another tablespoon of cream on the strawberries and spread.
Repeat this process once more.
Spread the third layer of cake with strawberry jam.
Spread ⅔ of the remaining cream all over the cake.
Color the remaining cream with red food coloring in the desired color and place on the bottom half of the cake, whereby the top edge should be slightly curved.
Spread the cream evenly with a pastry card.
Decorate the cake with strawberries and edible flowers and sprinkle lightly with powdered sugar before serving.
I wish you a wonderful 🌞
