Lemon, Berry and Mascarpone Layer Cake

Did you know that from July and for a period of time all of the berries available in ALDI will be grown in Ireland? How cool is that.. Local produce, from local growers making my dessert table very happy!

I wanted to show you how to take those colorful summer berries and turn them in dessert a BBQ party would be proud of. Think of this as a dessert to serve at a dinner party or summer lunch, on the porch with prosecco pouring. 

Ok.. ooohhh kaaayyy... I know it's Ireland. So you might have to scatter indoors and stay out of the rain but the sentiment for sunshine is still there and that can never be a bad thing.

The cake starts off with a basic soft set jam filling. No fiddling about with thermometers and jam sugars here, just heat it up, nice and thick and let it cool! BINGO! You’ve got a jam. 

Smoosh that jam in between layers of luscious lemon cake and sandwich them together with a whipped cream, mascarpone frosting. All the taste of a sweet buttercream but much, much lighter. Lads, I am not joking you this is such an easy bake. 

This really delicious dessert is so easy to set up. Honestly. Follow the steps that follow and not only will you be in possession of a super cake to wow your friends… you’ll have a super cake you could keep to yourself!

Though I do recommend sharing it, it’s nice to be nice right?

Berry Jam Filling

240g strawberries, blueberries and raspberries (80g of each) +extra for decoration

45ml water

125g regular sugar

3 tbsp cornflour (45g)

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Add the berries and water to a food processor, or use a hand blender and puree until smooth. Combine the sugar and cornflour in a medium saucepan. Stir in the berry puree. Mix it all smooth.

Cook the mixture over medium heat, stirring consistently until mixture thickens and comes to a boil. Takes about 10 minutes. Allow to boil for 1 minute and then remove from heat. Set aside and allow to cool completely.

Lemon Cake

325g self raising flour

250g caster sugar

250g soft butter

1 tsp baking powder

225ml milk

Zest and juice of one medium lemon

2 large free range eggs

Cake Layers:

Preheat oven to 350F 180C or Gas Mark 4. Prepare three 8 inch cake pans with parchment paper on the bottom and sides. This cake can have a tendency to stick to the bottom of the pan, so I strongly recommend the parchment paper on the bottom.

Cream the butter, sugar and lemon zest together until pale. Add the eggs one at a time, not adding the next until the yolk of the first has disappeared.

Combine the flour and baking powder together, sift through and set to one side.

Add half the flour and milk, mix until just combined. Add the rest, followed by the lemon juice and mix until just combined. Do not over mix.

Scrape down the sides of the bowl as needed to make sure everything is well combined.

Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes on a middle shelf until golden on top, or until a cake tester comes out clear.

Remove the cakes from oven and allow to cool for 5 minutes in the pans, then remove to a wire rack to finish cooling completely. 

Mascarpone Frosting

500ml double cream, cold

125g icing sugar

250g mascarpone cheese, chilled

1 tsp vanilla extract

Frosting:

Add the double cream and icing sugar to a large mixer bowl and whip on high speed until soft peaks form.

Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator until needed.

Assembly:

When the cakes are cold place the first layer upside down on a serving plate, or cardboard cake round. (If your cake has a slight dome in it, use a serrated knife to level it off as best you can before you start layering).

Using a disposable piping bag, fill it with some frosting and pipe a little wall of frosting around the outside edge of the cake.

Spread some of the cold berry jam filling evenly on top of the cake layer, inside the frosting wall.  

Add more of the frosting to the top of the berry filling and spread into an even layer to cover over the berry filling.

Add the second layer of cake in the same way.

Add the final layer of cake on top, smoothing out the frosting on the sides. Use some left-over frosting to cover and fill, then smooth out the frosting around the sides and top of the cake.

Finish off the cake with swirls of frosting and extra fresh berries.

Refrigerate the cake until ready to serve.

***Disclaimer: Sponsored Post*** 

Aldi very kindly, provided me with the ingredients to bring this post together.

All comments and views however, are completely my own.

Genoise and Raspberries and Cream... Oh my!!

There was no way I was going to pass up a Genoise Sponge when I saw it on The Cake Slice Bakers list this month. 

It is one of my favourite sponges, light and airy and perfect with fresh fruit and cream. I was excited to see how Roger Pizey of World Class Cakes made his and followed the instructions in earnest. 

But alas, it was pretty much the same as every other Genoise recipe I have tried. Not that that was a bad thing, but there was nothing a teeny bit special about it. I did not however, use a the sugar syrup mentioned in the recipe. I really dislike, with all my baking heart sugar syrups used on cake layers to keep them moist. My understanding is, if you have to pour sugar water onto your dried out old sponge, then your recipe is wrong. Maybe that's the novice in me and someone can enlighten... I would love to stand corrected. 

Syrups as glazes and flavours, you can proceed, but sugar water.. YUCK!!! 

What the recipe did make for though, was an exceptionally light sponge, that melted in your mouth. There was no need for the sugar syrup in my opinion. The Chantilly Cream, a basic in most kitchens was a lovely accompaniment to the raspberries, not as sweet at this time of year and which happened to be on sale in my local store this week. And good thing too as there are a lot needed for this recipe.

The recipe it self called for one 8' round. Now. looking at the pictures in the book, I did not think the cake displayed was as small as an 8 inch. But I trusted the book.. I should have went with my gut. I opted to split the batter into two 6' pans, which actually resulted in me using three 6 inch pans and then ended up with double height cakes. You will see in the pictures below, they are very deep layers. Again, not a complaint.. the cake was ate up in no time, just something that I felt coming and ignored. 

Genoise Sponge with Raspberries and Cream

6 eggs

200g caster sugar

160g plain flour

25g plain flour

30g butter, melted

500ml Chantilly cream (recipe below)

625g fresh raspberries

Preheat the oven to 170°C/325F or gas mark 3. Line two 8 inch round cake pan or three 6 inch with baking parchment.

In a large bowl, whisk the eggs until white and foamy. Slowly add the sugar and beat until the mixture has trebled in size.

Sift the flour and plain flour together and fold it, using a large metal spoon into the egg mixture, carefully.

Once incorporated, fold in the melted butter.

Pour the mixture into the prepared pans and bake in a preheated oven for 25-35 minutes or until a skewer inserted in the middles comes out clean.

Remove from the oven, allow to cool for 10 minutes in the pan and then turn out onto a wire rack to cool fully.

While the cake is cooling make the Chantilly Cream.

Chantilly Cream

500ml double cream

125g icing sugar

Whip the cream to soft peaks, sift in the icing sugar and continue to whip the cream until thick, stable ribbons form. Store in the fridge until needed. 

Putting it all Together

Once the cakes are cooled, spread a layer of the Chantilly cream on the bottom layer before arranging the fresh raspberries in circles on top.

Cover the raspberries with another layer of cream and then place the top layer of cake on the raspberries.

Spread a layer of cream on the very top (and sides if you wish) and place more raspberries. 

Serve.

So what do you think? It's worth a shot for sure.. I know it will be a hit because who doesn't love cake and cream and fruit when the summer is fast approaching!!

Have a great weekend folks!

An InLinkz Link-up

Citrus "Botanical Week" Showstopper

So here we are at Botanical week. another new one for GBBO 2016 and I have to say I loved it. I was very drawn to the Signature this week.. A Citrus Meringue Pie! I smiled at this because for my own time in the tent, I made a lemon/lime meringue pie and it went down a treat..The rest of that week didn't, but I got good feedback on that bake. Focus on the positives right?

Not to be one to shy away from a challenge I decide to take on the three tier Flower Showstopper. What was I thinking? You know the way there are 24 hours in a day.. Loads of time sure! Yeah but but the time you factor in everything else that happens in life and actual cake orders that you need to get out, the decision to make a three tier cake, basically became "for the craic"!!

I decided on a theme. A citrus theme. It wasn't a massive cake either, I hate waste so there was no way I was making a giant cake with no one to eat it!

From bottom the top you have a Lemon and Raspberry, lemon curd and vanilla frosting filled 8 inch. On top of that is a 6 inch orange and almond buttermilk cake with an orange blossom honey buttercream filling. Then the third layer is a teeny tiny 4 inch, coconut sandwich cake, filled with a lime curd and coconut buttercream. (I wasn't happy with the coconut cake so have omitted the recipe until I Goldilock's the crap out if it!). I wrapped the whole thing in a basic high-crusting buttercream, left it semi naked because I am lazy and decorated with daisies and thyme.

I am also very glad that Tesco sent me a lovely voucher to help me buy everything  needed for this bake. I was also incredibly lucky to be able to spend the voucher on products that Tesco have sourced in Ireland and made a conscious decision to buy the Tesco own brand products, that helped Irish farmers and producers!

I have given you the measurements for 8 inch cakes, should you choose to bake them. I haven't downsized as I figured, no one really needs three tiers of cake at any one sitting.. save for wedding and birthdays so you won't have to worry about changing anything. Fire away as is.

Lemon and Raspberry Cake 

125g salted butter

225g caster sugar

275g self raising flour

2 large eggs

250ml buttermilk

1 teaspoon baking powder

Zest and juice of one lemon

Small punnet of raspberries

Preheat the oven to 350F or 180C or Gas mark 4. Line and grease two 8 inch pans.

Cream your butter, zest and sugar until light and fluffy and pale, I usually leave my mixer on for about 5 minutes. 

Add in an egg, one at a time until the yolks have been disappeared.

Dry whisk or sieve your flour and baking powder together.

Add half your dry ingredients to the butter/sugar/egg/vanilla mix and then half the buttermilk. Follow with the lemon juice. Mix until combined and repeat the half and half step.

Be careful not to over mix the batter here as you want the cake to stay light and fluffy. The buttermilk helps with that too. Just make sure all the ingredients have been mixed together.

Fill your cake pans and bake in a preheated oven. Bake for 25-30 minutes. Adjust your baking time to suit your oven. You'll know when they are done as the top is golden, has a slight spring in it when you gently push down on the top or a skewer inserted in the middle comes out clear!

Allow to cool for about 10 minutes, remove from the pans and cool fully before assembly.

Orange and Almond Cake

125g softened salted butter
225g caster sugar
225g self raising flour
50g ground almonds
2 large eggs

zest and juice of 2 oranges
125ml buttermilk
1 teaspoon baking powder
1 teaspoon of vanilla extract

Preheat your oven to 180C, 350F or Gas mark 4. Grease and line two 8 inch pans. 

Cream the butter and sugar until light and fluffy and pale.
Add in an egg, one at a time until the yolks have been disappeared.
Dry whisk or sieve your flour, ground almonds and baking powder together.
Add the vanilla to the egg/sugar/butter combination.
Add half your dry ingredients to the butter combo and then half the buttermilk. Mix until combined and repeat. Just make sure all the ingredients have been mixed together.

Fold in the zest and juice.

Transfer the batter into a prepared tins and bake for 20 to 25 minutes, depending on you oven. You'll know it's done as the top will be golden, have a slight spring in them when you gently push down on the top or a skewer inserted in the middle comes out clear!

Allow to cool for about 10 minutes, remove from the pans and cool fully before assembly.

Vanilla Buttercream Frosting

225g soft, room temperature, unsalted butter
500g sifted icing sugar
1 1/2 tsp vanilla bean paste, or 1 vanilla pod
up to 60ml cream/whole milk

Using an electric mixer, beat the butter on high until it is very soft and pale. (TIP: pop the butter in the microwave for a few seconds until very soft.)

Add in the icing sugar a few cups at a time.
If the buttercream is very thick, add a tablespoon of cream or milk in until the desired texture has been reached. 
Add the vanilla bean or paste.


Mix the holy moly out of it until light and fluffy. The faster and longer you mix this, the lighter and fluffier it will be. 

Putting it All Together

Once the cake is cool add the first layer, top side down. The underneath part is flattest. Fill with a layer of buttercream and your filling. I used Tesco Lemon Curd in the Lemon and Raspberry cake an Orange Blossom Honey to flavour my buttercream in the Orange and almond cake. 

Add the next cake layer, again top side down. Fill in any gaps and smooth out your buttercream. Pop the cake in the fridge/freezer for a few moments, to harden the buttercream and make the cake more stable to work with.

Remove the cake from the fridge and add the buttercream to the top and sides and smooth out. I have left this semi-naked because a) I'm a tad lazy and b) that's how I like cakes to look. 

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I reckon I fit the brief.. I will post some photos of the inside as soon as it's cut open and I have the day light back... I hate photographing at night, I really am no good it!

For more GBBO inspiration, head to Jenny's Blog and spy the other goodies the bakers whipped up.

And just to keep you all in the loop about things going on... The results of my Masters are back.... drum rooooollllll... I will be graduating in three weeks with a First Class Honours. Which is pretty damn special. Blowing my own trumpet here.. TOoT!! 

My bakewell tart from last week also earned me STARBAKER. So double win... TOoT ToOT!!

Vanilla Meringue with a Summer Berry Compote

There was laundry to fold and some other mindless chores to be done. The wind was howling through the trees and the rain was pelting off the windows. I remembered fondly, back to those few days in May when we had sunshine and it felt like the universe had aligned and summer was coming to Ireland. 

But then it didn't. 

Summer decided it was too good for us, or got lazy or got completely lost on it's way and never came at all. And all I wanted the other evening, was for it to feel like summer. 

So I rounded up inventory and figured I could make meringue. Meringue is a perfect summer treat. It doesn't get any easier than meringue (especially when your inventory was quite low and you really couldn't have been bothered traipsing to the shops in the aforementioned weather). But meringue nests with their crispy, chewy shells, filled with soft whipped cream and drizzled in a Summer Berry Compote have summer written all over them. It looks like summer and tastes like summer. 

I started with a handful of strawberries and raspberries, because that's what I had in my fridge. Compote is like the lazy guys jam. It takes no time to prepare, put together in a pan, pop over the heat and then you let the berries do the work. If your berries are a tad sour, throw in a spoonful or two of sugar. I added some vanilla seeds to mine just to sweeten the whole deal, so to speak!

Meringue: Makes at least 6 large meringue nests.

3 egg whites at room temperature.
1/4 teaspoon cornflour
180g caster sugar
1/2 teaspoon vanilla


Preheat the oven to 110 C, 230 F or 1/2 a gas mark.
Separate your egg whites from their yolks and put into a clean, dry bowl. (Tip: if your egg whites aren't room temperature, pop them in a bowl of lukewarm water for about 10 minutes before your separate them.)
Add the cornflour and whisk together until doubled in volume. Having the egg white at room temperature will help with adding volume.
Add the sugar in 3 batches, about a quarter of a cup or 60g. Wait until the previous batch has been fully incorporated and has made the egg whites shiny and sticky before adding your next batch.
At the end, fold in your vanilla and spoon out onto a lined baking tray. Make a divet or hole in the middle, using the back of your spoon.
Bake on the bottom rack for one hour. Switching off the oven after the hour, and allow the meringues to cool completely in the oven, with the door closed.

Summer Berry Compote: This is the recipe I usually use. (The quantities were different for the bake above as I only had half as much fruit available to me!)

220g of strawberries
220g raspberries
2 tablespoons lemon juice
2-4 teaspoons sugar (or to your taste)


Place the strawberries, raspberries, lemon juice and sugar in a pan over a medium heat and let them all break down into one glorious juicy mess or a compote over the next 5-10 minutes.
No need to stir, just give the pan a little whirl now and then!
Taste, (Tip: mind you don't burn your tongue!) and add a little more sugar if you want it sweeter.
Transfer to a clean bowl or jar and allow to cool.

Soft whip some fresh cream and dollop a nice spoonful into the centre. Top with your cooled compote. Share among your friends or keep them all to yourself.. the choice is yours my friend.

Whatever you decide, enjoy it. And what's left of the "summer" months!