The Tea Time Treat of June is hosted by Kate from What Kate Baked (being the hostess of the virtual tea table), and she selected layer cakes as the theme.
I have decided to bend the theme a little bit, so it is fitting to my fascination of strawberry cakes !! I love strawberry cakes, and they will from time to time tempt me, if I pass them at a bakery stall, even though that I find the bakers are demanding a too high price for them, 17 DKK for a small cake (single serving) or 60-70 DKK for the bigger version (cake for 4-6 persons).
Strawberry cakes are for me equal to a wonderful Danish Summer with blue heaven, green trees, great tasting strawberries and plenty of wonderful daylight between 4 AM and 11 PM.
So my version of a layer cake is The Ultimate Strawberry Cake, which consist of the following six layers:
- layer - Shortcrust pastry
- layer - Mazarin cake
- layer - dark chocolate coating
- layer - vanilla cake cream
- layer - fresh strawberries
- layer - elderflower cordial glazing
The Tea Time Table is a monthly blogging event managed Karen from Lavender and Lovage and Kate from What Kate Baked.
The Ultimate Strawberry cake - version 5.0: - 1 big cake or 12 small cakes
- 240 g (cake) flour
- 160 g butter
- 40 g egg
- 60 g icing sugar
- 100 g sugar
- 100 g marzipan - grated
- 100 g butter - room temperature
- 100 g egg - room temperature
- 30 g (cake) flour
- 50 g dark chocolate
- 2egg yolks
- 30 g sugar
- 250 g milk
- 1 vanilla pods
- 10 g maize starch (Maizena)
- 100-150 g dairy whipping cream, 35-38% fat´
- 75 g elderflower cordial
- 75 g water
- 1 leaf of gelatine
- Knead all the shortcrust pastry ingredients together.
- Place the shortcrust pastry cold in the refrigerator for ½-1 hours
- Meanwhile make the mazarin cake mass
- Stir/whip the sugar and grated marzipan together until homogeneous mass.
- Add the soft butter in the sugar-marzipan mass until the mass is homogeneous again.
- Stir the egg, one by one, into the mass until it is homogeneous again.
- Add the flour at the very end.
- Do not stir the cake mass too much, as this can result in, that the cake is boiling over during baking.
- Heat the oven (conventional) to 225'C.
- Roll the shortcrust pastry dough out to a height of 4-5 mm.
- Cut the dough out in circle size with a diameter of 9 cm. And cover muffin forms with a diameter of 7 cm with this dough.
- Afterwards fill the cake mass into the shortcrust pastry.
- Bake the cake at 225'C for 10-15 minutes.
- Cool the cake down.
- Melt the chocolate (I use the microwave oven for this purpose).
- Cover the surface of the cake with melted chocolate.
- Let the chocolate firm up.
- Remove the vanilla corns from the vanilla pods.
- Add the vanilla pods, vanilla corns and milk into a cooking pot and gentle heat up the milk to the boiling point
- Whip the egg yolks, sugar and maize starch together.
- Remove the vanilla pods from the hot milk.
- Pour the hot milk into the egg yolk-sugar mass, while you whip.
- Afterwards add the entire mix back into the cooking pot.
- Continue to whip this mass, while it is heated up and thereby thickens. Whip and heat until the mass is thick.
- Cool down the mass.
- Stir the cold mass and lightly whipped dairy cream together into a homogeneous mass.
- Store the vanilla cake cream for minimum 4 hours.
- Take the cake of the form and transfer it on to a plate.
- Place the vanilla cake cream on top on the cake.
- Decorate with fresh strawberries cut into half. And place the cake cold in the refrigerator.
- Place the leaf of gelatine in a bowl of water for 5 minutes.
- Meanwhile mix the elderflower cordial and water together in a small cooking pot.
- After 5 minutes remove the gelatine leaf from the bowl of water and add it into the elderflower cordial-water mix. Gently heat up the elderflower cordial mix, until the gelatine leaf is melt, stir from time to time.
- Cool down the entire elderflower cordial-water-gelatine mix, apply it on top of the strawberries, using either a water spray (spray 4-5 times) or a brunch.
- Let the cake stand for minimum 30 minutes in the refrigerator before eating the cake.
- Enjoy :-)