Age: 2 years +
My experiments with this recipe began in late spring when I prepared my first homemade elderflower syrup. I decided that I want to use the syrup for my daughter’s second birthday cake in July. So I started combining different recipes for bater and cream for the perfect summer cake with elderflower syrup. My family, friends, and neighbors ate a lot of cakes (without much complaining) until I finally came to right one. I prepared the cake for our family celebration with the grandparents, and for the party with my daughter’s friends I created another cake – Medovik. I will share this recipe as well soon. And now, let me show you how you can also prepare this lovely, delicious and light cake with elderflower syrup at home…
Summer cake with elderflower syrup
What you`ll need (for a 16-18 cm cake):
For the batter
150 g flour
50 g grounded almonds (or walnuts)
100 g soft butter
160 g yoghurt
100 g maple syrup (or honey)
50 g coconut sugar (or white or brown sugar)
1 tsp. baking powder
pinch of salt
For the cream
350 g strained yogurt
350 g sour cream
250 g mascarpone
50 g honey (you can add more if you like)
2 tablespoons elderflower syrup
For brushing the cake
How to cook it:
For the batter: preheat the oven to 180° and prepare a cake tin with backing paper. Brush the walls of the tin with butter.
Sift the flour and mix with the baking powder, salt and almonds.
In a large bowl, whisk the butter and then add the sugar and maple syrup. Stir with a mixer until the texture becomes thick and creamy. Add the eggs one by one, then the yoghurt while stirring. Finally, start gradually pouring the dry ingredients into the bowl with the wet ingredients, stirring gently until they are well absorbed.
Pour the batter into the cake tin and bake for about 40 minutes. Turn off the oven and leave for another 10 minutes inside. Remove the cake from the oven and leave in the tin for 5 minutes before carefully removing the ring and transferring to a grid. Once the cake has cooled completely store in the fridge for about half an hour before cutting it in half (in order to be successful with this endeavor). If you think you won`t be able to handle the cutting, you can divide the batter in two and bake it in succession for about 20-25 minutes each cake.
For the cream: mix all ingredients in a large bowl and stir until you get a fluffy and thick cream.
Assembling the cake: cut the cake in two using a serrated knife (skip this step if you have split the batter in advance and you`ve cooked two cake layers in succession). Remove unevenness (if any) carefully with the knife.
Put just a little of the cream on the serving plate, which you will use, and spread with a few movements. Set the first cake layer on top and gently press with your hands so it stays firmly on place. Brush the cake with a little elderflower syrup using a pastry brush. Spoon about half of the cream on top and spread evenly with a long pallet knife. Place the second cake layer on top and brush with a little elderflower syrup. Put half the remaining cream and spread evenly, including slightly on the cake sides. Store the cake for half an hour in the fridge.
Remove the cake from the fridge and spread the remaining cream on top and sides, smoothing the bumps with the pallet knife or other suitable tool. Decorate with fresh fruits of choice – apricots or blackberries and raspberries. Store the summer cake with elderflower syrup in the fridge for at least one night before serving. Serve with a glass of chilled elderflower syrup. Enjoy!