There`s something about layer cakes that makes me want to grab a plate. Quickly. And eat that cake. For me, layer cakes=comfort food. Mostly because I like to eat my cake in my bed, preferably after a long walk in the woods or something like that.
This one I`ve got is so simple yet so fancy. I used natural flowers as decorations, but this step is optional and you can put whatever you like.
It is suitable for spring and not too heavy for a layer cake, so you can have a second serving without feeling sick. In my opinion, at least.
As usual, I made a Swiss Meringue Buttercream frosting, the recipe comes from the lovely Rosie of Sweetapolita , a baking blog I recommend you visit if planning to make a birthday cake or any kind of dessert really. From easy, delicious recipes to complex, eye-catching delicacies, Rosie got you covered. She even has a post about Swiss Meringue Buttercream and how to do it properly, so you don`t end up screwing everything, see here.
I have to admit that I completely adore this type of Buttercream: it is not overly sweet, it finishes off a cake perfectly, you can add different flavorings(strawberry puree like I did here, melted chocolate, espresso powder...pretty much what goes through your mind), it is so airy. You know it is great because wedding cakes are frosted with it.
The buttercream is made with strawberries, that`s where the pink color comes from. No added food coloring, all natural. But, of course, if you want a deeper tint, than feel free to add a few drops of red or pink food coloring.
Besides, I wanted to make a strawberry filling to go with the cake, but I had some frozen raspberries and used them instead. It actually tasted even better than I expected. As you see in the picture above, the first step is to apply a very thin layer of buttercream, then use a piping bag to pipe a line and make sure you leave a 1.2 inch border so the frosting will not ooze out when you top with the second layer.
Next is the crumb-coating. As the name suggests,this thin layer of cream is used to "trap" any crumbs and will ensure a smooth finish. Just pop the cake in the fridge for about 1 or 2 hrs to allow the frosting to harden properly on the cake. This is what a crumb-coated cake looks like>
Then, all you have left to do is to finish with a final frosting schmear and you are done. Decorations are optional and can vary, depending on your preferences: chocolate chips, fresh berries would be nice, a drizzle of white chocolate ganache(make sure it is room temperature so the frosting doesn`t melt).
It is really easy to do and I guarantee there will be guests who will ask for a second slice.
My cake decorating abilities are not very good and I`m trying to improve by making...more layer cakes! My dad`s birthday is on the 11-th of June and I mentioned in another post that he likes coconut. So I`m going to combine coconut pie and layer cake. I`ll see where it gets me.
Ingredients:
for the cake base(3 layers):
300 gr soft butter
300 gr sugar
6 eggs
zest of 1 small lemon
juice of 1 small lemon
1/2 cup milk
2 teaspoons vanilla extract
1/2 teaspoon almond extract
360 gr flour
20 gr. baking powder
5 gr baking soda
a pinch of salt
Directions:
1. Preheat your oven to 375 d F/180 d C, grease three 8-inch(20-21 cm diameter) round cake pans. If you don`t have three, you have to bake the layers in batches and it will take longer. you could put all the batter in the pan and bake it, then cut it in 3 layers. Choose whatever suits you. I had only one pan and baked the cake in three separate batches. Set aside.
2.In a large (and by large I mean...really large), cream the butter and the sugar for 3-5 minutes. Then, add the eggs, one by one, beating with the mixer on high after each addition. After you`ve incorporated the eggs well, combine the milk with the freshly squeezed lemon juice and zest. Pour it in a thin stream while constantly beating. The mixture may look "curdled" or like split mayo, but it is alright. Once you add the rest of the ingredients, you`ll have a smooth batter. Finish with the vanilla and almond extract.
3.Combine the flour, salt, baking powder and baking soda. Give them a good whisk and add them to your bowl. You can use either a spatula/wooden spoon or use the mixer at its lowest speed to incorporate the flour.
4. Divide the batter in the baking pans. Weigh the batter to make sure the layers are even, each unbaked layer cake should weigh about 464 gr (without the weight of the pan). Bake it in the preheated oven for 30 to 40 minutes or until a toothpick inserted into the center comes out clean, with no wet batter on it. Take the pan out of the oven and let it cool in the pan for 5-10 minutes, then take it out of the pan carefully and set it on a wire rack to cool completely. You can place a slice of bread on the top of each cake so it doesn`t dry out while cooling and will stay moist.
for the strawberry syrup:
1 cup water
3 Tablespoons strawberry jam
Bring these ingredients to a boil and let them simmer for 1 minute. Take it off the heat and let the syrup cool completely.
for the Raspberry filling:
200 gr raspberries
1 or 2 Tablespoons of sugar
1.Using a blender or a food processor, puree the raspberries on high. Put the raspberry puree in a small saucepan, add the sugar and cook on low heat until the sugar has dissolved completely, about 1-2 minutes. Leave to cool completely.
for the Strawberry Swiss Meringue Buttercream (original recipe with full instructions here )
5 egg whites
250 gr sugar
345 gr unsalted butter (high fat percentage!)
2 teaspoons vanilla extract
1/4 cup or 6 tablespoons of strawberry puree
freshly squeezed juice of 1/2 lemon
If using strawberry puree, place a handful of frozen strawberries in a food processor, and process until a smooth puree. Measure approximately 1/4 cup and set aside (you may want to add more puree to taste).
Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
Add strawberry puree to taste or the finely chopped strawberries, and blend until combined. Add small amount of pink food colouring, if desired.
Assemble the cake:
1. Place the first cake layer on a cake stand or serving platter.Pour 5 Tablespoons of strawberry syrup. Schmear a thin amount of strawberry buttercream on it, then pipe a "frame", leaving a 1/2 inch (about 2 cm) border. Fill the interior of the piped "frame" with half of the Raspberry Filling.
Repeat with the second layer, adding the other half of the Raspberry Filling.
Coat your cake with a thin amount of frosting and place it in the fridge for 1 or 2 hrs to allow the cream to harden properly.
Then, finish with the rest of your cream, making sure it evenly coats your cake.
Decorate with natural flowers, like I did or with chocolate.
Chill for a minimum of 2 hours before slicing.
