Tangy Citrus Berry Cake (Printable Version)
# What You'll Need:
→ Lemon Cake
01 -
150 g soft unsalted butter
02 -
280 g icing sugar
03 -
3 medium eggs, left out to warm up
04 -
1 1/2 tsp pure vanilla extract
05 -
260 g plain flour
06 -
10 g cornflour
07 -
1 1/2 tsp baking powder
08 -
1/2 tsp baking soda
09 -
1/4 tsp fine salt
10 -
210 ml buttermilk
11 -
Zest and juice from half a lemon
→ Strawberry Filling
12 -
1 batch of fresh strawberry compote
→ Strawberry Swiss Buttercream
13 -
1 batch of Strawberry Swiss Buttercream
→ Lemon Mascarpone Chantilly
14 -
1 batch of Lemon Mascarpone Chantilly cream
→ Lemon Drizzle
15 -
50 g white chocolate
16 -
50 g heavy cream
17 -
2 tsp lemon curd
18 -
Yellow food coloring
# How to Make It:
01 -
Warm your oven to 165°C (325°F) and line three 15 cm (6 inch) cake tins with baking paper. Mix flour, cornflour, baking powder, baking soda, and salt in a bowl. In a separate bowl, whip the soft butter, icing sugar, and lemon zest with your mixer at medium speed till fluffy. Drop in eggs and vanilla extract, blending until well combined. Slowly add the buttermilk and lemon juice to your dry mix until you get a smooth batter.
02 -
Split your cake mix evenly into the three tins. Pop them in the oven for 30 minutes or until they turn golden and a stick poked in the middle comes out clean. Let them sit in the tins briefly, then move to a cooling rack until totally cool.
03 -
Make your own strawberry compote and let it fully cool down.
04 -
Follow your usual steps to create the Strawberry Swiss Buttercream.
05 -
Follow your favorite method to make the Lemon Mascarpone Chantilly.
06 -
Trim cake layers if they're uneven. Put the first layer on your turntable and pipe a ring of strawberry buttercream around the edge. Fill the center with strawberry compote and lemon mascarpone chantilly. Add the second layer and repeat, then top with the third layer. Cover the whole cake with a thin layer of buttercream and chill it for at least 2 hours or pop it in the freezer for 30 minutes.
07 -
Melt white chocolate and heavy cream in a bowl over simmering water. Mix in the lemon curd and yellow food coloring, then let it cool to 30°C (86°F). Pour it over your cold cake, letting it run down the sides. Finish with leftover buttercream and some lemon slices. Let the cake sit out for 20-30 minutes before you dig in.
# Additional Tips:
01 -
Keep this beauty in your fridge for up to 4 days or freeze it for up to 3 months.
02 -
Don't rush the cooling process for your sponges before you stack them.
03 -
Make sure your strawberry compote doesn't leak out by creating a good barrier.
04 -
Your cake should be nice and cold before you add the lemon drizzle so it sets properly.