Summer Berry Cake

This last month was busy with my mom visiting us here in Canada, if anyone had too much it has to be my little man 😀 he looooooved having grandma around. He also realised granma trumps mom 😀 and obviously I am just going to saw i was lazy to update the blog… So what better way to comeback with a post than this summer berry cake (before the summer and the berries end 😀 )

Summer Berry Cake:

If this cake doesn’t scream summer, I don’t know what does… Summer berry cake, it’s a light airy lemon cake filled and frosted with sweet summery elderflower whipped cream cheese frosting! the summer berry cake is also sandwiched with homemade strawberry jam. 😀 The whipped cream frosting is similar to the one from Blueberry and Chamomile Cake.

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Summer Berry Cake

light lemon cake with elderflower whipped cream frosting and filled with strawberry jam. Makes 3 layers of 6 inch cake.

Prep Time 1 hour

Cook Time 2 hours

Total Time 3 hours 30 minutes

Author Aroshaliny godfrey

Ingredients

Strawberry Jam

• Strawberries - 500gm
• Sugar - 150gm
• Lemon juice - 1 teaspoon
• Water - 60ml or 1/4 cup

Lemon Cake

• All purpose flour - 180gm / 11/2 cup
• Eggs - 3
• Butter - 150gm or 10 tbsp
• Sugar- 150gm or 3/4 cup
• Lemon juice - 2 teaspoons
• Lemon Zest - 2 teaspoons
• Baking powder - 2 teaspoons
• Milk - 90ml or 1/3 cup

Elderflower Whipped Cream Frosting

• Heavy cream/cream - 250ml / 1 cup
• Cream Cheese - 200gm / scant 1 cup or approx 8 ounces
• Icing sugar - 3 tablespoons
• Elderflower cordial - 2-3 teaspoons
• Berries cherries, strawberries, blueberries, raspberry - 250gm-500gm

Instructions

Strawberry Jam

1. Clean and cut the tops of the strawberries.
2. In a heavy pan, add strawberries, water, sugar and lemon juice.
3. Cook it on low heat until all the sugar is dissolved and the jam thickens (20-30 minutes).
4. Once it cools down to room temperature, transfer it to sterilised glass jar.
5. The jam will last upto 2-3 weeks in the fridge.

Lemon Cake

1. Preheat the oven to 180 degrees. Grease and line the cake tins with parchment sheet.
2. Separate the eggs yolks and the whites.
3. Add the egg whites in a large bowl, using a stand mixer attached with the balloon whisk. Whisk until stiff peaks are formed.
4. In an another bowl, add the butter and sugar. Using the paddle attachment, cream the butter and sugar until pale and fluffy.
5. Add egg yolks to this mixture and beat for a minute or two.
6. Add milk, lemon zest.
7. Sift in the dry ingredients (flour and baking powder) into the wet mixture. Add lemon juice into the batter.
8. Fold the egg whites into the batter. Pour the batter into 3 baking tins and bake for 18-20 minutes.
9. Once baked, let it cool on a cooling rack.

Elderflower Whipped Cream Frosting

1. Add the cream cheese, using a whisk or a paddle attachment of a stand mixer. Whisk till its light and fluffy.
2. Add the chilled heavy cream into the bowl and whip till medium stiff peaks are formed.
3. Add the icing sugar and whisk till stiff peaks are formed.
4. Add elderflower cordial as needed and whisk for 30 seconds.
5. Keep the frosting in the refrigerator until the cake is ready to be frosted.
6. Assembly of the cake
7. On a cake board/ cake stand, put a dollop of filling on the bottom and place the bottom layer of the cake on the base.
8. Add a layer of elderflower whipped cream cheese frosting
9. Add few fresh summer berries (cherries, blueberries and strawberries) and strawberry jam on the frosting layer.
10. Add another cake layer and repeat.
11. Add the top layer, with dollops of elderflower frosting, .
12. Garnish with more fresh berries..
13. Enjoy!

Happy Baking

xx