Strawberry and Red Currant Cake with Elderflower Cream
Perfect summer dessert with fresh summer berries! To make this cake, I used two 9″ cake pans but if you have only one, you can use just one pan and slice the cake equally in half.
For the cake layers you can use elderflower cordial or like I did, mix 5 tbsp of elderflower syrup (I bought mine at IKEA) with 1 tbsp vodka or other liquor to your taste, and the same for the cream.
Also I mixed strawberry and red currant jam together but you can use any sweet and sour jam to your taste.
Strawberry and Red Currant Cake with Elderflower Cream Recipe
By Published: July 14, 2016
- Yield: ~12 pc Servings
Perfect summer dessert with fresh summer berries! To make this cake, I used two 9" cake pans but if you have only one, you can use …
Ingredients
- 3 large eggs for the cake layers
- 1/3 cup sugar for the cake layers
- vanilla for the cake layers
- 1/2 cup flour sifted, for the cake layers
- 1/2 tsp backing powder for the cake layers
- 6 tbsp elderflower cordial or 5 tbsp of elderflower syrup with 1 tbsp vodka
- 3 tbsp elderflower cordial or 3 tbsp of elderflower syrup with 1 tsp vodka for the cream
- 250 ml whipping cream for the cream
- 3 tbsp condensed milk or to your taste, for the cream
- 1 jar strawberry and red currant jam or other sweet and sour jam (good quality) for the filling
Instructions
- Beat the eggs for 1 min on high speed, gradually adding ⅔ cup sugar and continue beating on high speed for about 6 min or until thick and fluffy. Add the vanilla.
- Mix together flour and baking powder in a bowl. Sift flour in thirds into the batter, folding gently with a spatula between each addition. Fold just until no streaks of flour remain, but do not over-mix.
- Preheat oven to 350˚F and line bottoms of cake pans with parchment paper (do not grease the sides).
- Divide batter equally and bake at 350˚F for 25 minutes or until top is golden brown and springs back when poked slightly. Remove from the pan by sliding a knife around the edges. Let it cool to room temp.
- Pierce the top of each cake with a stick or fork and pour over the elderflower cordial or mix syrup on each cake and let it sit and soak.
- Prepare the cream by whipping the whipping cream, condensed milk and elderflower cordial together.
- Spread some strawberry/ red currant jam on one of the bases, then top with the cream.
- Add the second base, spread some jam first and then frost the top and sides with remaining frosting. Decorate the top with some strawberries or other berries. You can also sprinkle with sugar powder.
- Alternatively, you can spread the strawberry/ red currant jam only on the first cake (between the cakes) and frost the top of second cake only with frosting, then decorate with berries.
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