Tuesday, July 8, 2014

Summer cake

This is a very summery cake, it's not very heavy and has a very airy sponge cake and strawberries are just perfect for summer. 
It takes about two and a half hours to make.

What you need: 
For the lemon curd:
1 dl lemon juice
2dl sugar
1dl water
1dl water
0.5dl maizena
2 egg yolks 
40g butter
Zest from one lemon

For the cake:
4 eggs 
2dl white sugar
2.5dl flour
0.5dl milk
40g butter
Zest from one lemon

5dl heavy cream
1 Liter strawberries

How you make it:
Start with the lemon curd, 
Step1: In a sauce pan mix lemon juice 2.5dl water and sugar and bring it to a boil. 
Step2: In a bowl mix 2dl water, maizena and egg yolks together and make sure that the maizena doesn't create any lumps. (keep the egg whites in a separate bowl for the meringue!) 
Step3: pour the warm fluids into the bowl with the cold fluids and combine well. 
Step4: Pour the whole mixture back into the sauce pan and stir until it becomes thicker. 
Step5: Pour it back into the bowl and add the butter in small pieces and stir it so that the butter melts and add the lemon zest.
Step6: Pour it into a bowl, cover it with saran wrap and put it in the refrigerator until you need it again. 

Continue with the cake: 
Preheat your oven to 170° Celsius. 
Step7: Separate the egg yolks from the egg whites and place them into two separate bowls. 
Step8: whisk the egg whites to a hard foam then add half of the sugar. Whisk until its a fluffy, white mixture. Add the rest of the sugar and whisk until you have achieved hard peaks (so that the peaks stand up when you take the whisk out). 
Step9: Add the egg yolks and incorporate them well. (whisk for about 30 seconds)
Step10: add the flour by folding it in with a rubber spatula a little at a time. This way you don't whisk the  air out of the batter.
Step11: Melt the butter in the microwave and add the milk and combine them. 
Step12: Fold the butter-mixture into the batter in four additions.
Step13: Put baking paper on the bottom and the sides of a cake pan and pour the batter into it, tap it against the table three times to get rid of any air bubbles and then bake it for 30-40 minutes. Take it out when you can stick a fork into the cake and having in come out clean. 
Step14: Put a damp kitchen towel on a table and then take the cake out of the oven and place it up-side-down on the towel. And leave it there to cool. Leave the cake pan over the cake for 30 minute so that you don't loose all the moisture. 

Time to fill and decorate the cake: 
Step15: Whip your cream and cut your strawberries. 
What I did with my strawberries was that I divided them into 3 groups: big, medium and others. I used the medium sized ones on top of the cake, the big ones I sliced in half and put them on the sides and the ''others'' I diced and put in the middle of the cake.  
Step16: Cut the cake horizontally in two pieces (or three if it's really thick). 
Step17: Put the bottom layer on a plate or cake stand and spread out a layer of lemon curd on top of it. Then a layer of strawberries (sliced, diced or however you want to cut them) then a layer of whipped cream. 
Step18: Put the top half of the cake on top of the filling and then cover the whole cake with cream.  Then put strawberries all over the outside of the cake. 
The last thing that I did before I served the cake was was that I shaved some dark chocolate and spread that out on top. 

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