Cakes

Strawberry Lavender Cake

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Lavender in a cake? yes, you heard right! I was also not aware of lavender uses in cooking, but in small quantities can provide gorgeous results!!  This cake with a very soft biscuit, the lavender strawberry cream filling and the cream cheese buttercream is simply amazing. And what about the look? Is it not beautiful?

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Here we are again giving the keys, and with this post, I decided to take out the heavy artillery. And, I think that it was aposentando me quick, and easy recipes that see, also is what you asked us a little summer, with heat and such. But already not couldn’t take it anymore, I had to turn on the oven and prepare a pastelazo of those that make you fall from ass. And here you have it, a wonder of flavors and presence up to giving penalty cut to eat the nice thing is.

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As always, play a bit with advantage, for two reasons mainly. The first; here in Munich, we’re still in season of strawberries, I think that in Spain it they are not easily (and tell me if I am right). And if you can do it as keep the recipe for spring, which is a cake of a very spring-like appearance. The second: here does not so hot, today for example have dawned at 10 degrees (by GAD where is summer!!) and therefore as theme oven does not bother so much and the buttercream endures better texture.

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Total, which was bored me a bit of easy recipes (take plenty!) and needed to urgently get a few hours in the kitchen to relieve the stress of the last few weeks on the job. This recipe is a little to “profis”, but anyone with a little experience and love can do it, more than anything it is the steps and invest the time necessary. I as always I recommend to do it in two days, the cake can prepare it the day previous, or indeed when you want because it can also be frozen.

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The decoration is quite simple, in fact, you can do the “frosting” of a single color if you do not want to complicate life, the important thing is that you try it. But go, two colors is not anything difficult, which then depends on the skill and practice of each one to make it more lisito or less. I do not have finished it completely smooth because I like the effect of the buttercream with some imperfections, it gives it a lovely home and rustic touch!

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In the list of ingredients you will already see that there is nothing out of the ordinary, the only thing that can be curious is the lavender. In fact, for me the ingredient star of the tart, not is that is note much the flavor, only takes a teaspoon of lavender dry, but the touch of freshness and aroma that you gives to the stuffed is indescribable. You could do it without lavender, clear, but I’m sure that would not be the same.

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I confess a complete and total Geek of lavender, I love the shape, the scent, color, everything everything. But still he had tried it never in pastry, I had seen a recipe, although nothing to call attention to me. Knew that is used for infusions, but I infusions do not take. So he was willing to try it. And suddenly, I found this recipe in a magazine and thought: vamoooos! This I have to do it!! Now I know that it has been the best decision of the entire month 😉

Do you want it to check vosotr@s mism@s?

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Strawberry Lavender Cake

Imprimir Receta
Raciones:: 12 Tiempo de Preparación:: 50 min. Backing: 40 min. Chilling: 2 horas
Dificultad:

Ingredientes

  • For the biscuit:
  • 6 eggs
  • 175 g sugar
  • 150 g flour
  • 1 tsp baking powder
  • For the filling:
  • 500 g strawberries
  • 1 tsp lavender dried flowers
  • 125 g strawberry jam
  • 200 ml buttermilk
  • 40 g white jelly powder (or the equivalent in jelly sheets)
  • 500 g whipping cream (very cold)
  • 1 tsp vanilla extract
  • 4 Tbsp sugar
  • For the Frosting:
  • 225 g butter at room temperature
  • 300 g icing sugar
  • 300 g cream cheese at room temperature(Philadelphia)
  • 1 drop of red food coloring (optional)

Instrucciones

1

Preheat the oven at 170ºC (air convection at 150ºC). Separate eggs whites and yolks, whip the egg whites to form peaks, adding 100g of the sugar with one spoon at a time. Beat the yolks with 75 g of the sugar until foamy. Sift the flour and mix it with the baking powder. Mix the egg yolks with the egg whites and incorporate the flour mixture. Don’t over-mix. Bake in a rounded pan of approximately 24 cm during 40 min, (in any case do the wooden stick test). Once it is done, let in the oven with the door slightly open, don’t take it out intermediate or it will shrink.

2

We can start preparing the filling. To do so, wash the strawberries and chop them in small dices. Heat half of the strawberries with the jam and the lavender in a small sauce pan. Let it cook for about 5 minutes. Once the jam is done, let it cool completely and add in the other half of the strawberries. Dissolve the jelly powder in the buttermilk and incorporate it to the jam mix. Set it to rest for some minutes, until starts jellying. In the meantime, whip the cream with the 4 Tbsp sugar and the vanilla extract. Add in the buttermilk jam mix and mix until combined. Set aside for a few minutes until starts jellying.

3

For building the cake, curt the biscuit in 3 layers. Place a cake ring around the bottom layer and pour over half of the filling cream. Cover with the middle layer cake and pour the rest of the filling. Finally, top with the last layer and refrigerate it for minimum 2 hours.

4

For making the frosting, beat, using the paddle accessory of the mixer, the butter until it gets fluffy. Sift the icing sugar and incorporate it to the butter. Mix some minutes more (about 2 min.), til it gets the desired consistency. Stir in the cream cheese and mix a couple or minutes more. Split 1/3 of the cream in another bowl and use the food coloring to make it pink.

5

Frost the cake with a thin buttercream layer and chill it for 30 minutes. Finish the frosting using first the white buttercream to make the upper-middle part of the cake. For the bottom sides use the pink buttercream. You can, of course, use different colors or frost it only in white. Finish it with some fresh lavender flowers and strawberries.

Notas

it is very important that the biscuit is completely cool when cut it in layers. Otherwise it will brake, since it is very light and fluffy. If you freeze and use some days later, I recommend you to cut it when it is still a bit frozen.

Sweet dreams

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