even though summer has not quiete arrived here yet and we’re still waiting for more sunnier and warmer days, the smell and taste of it somehow is already in the air.elderflowers and the first strawberries are ready to be picked.
we had one of this slow and not busy or scheduled weekends and i was so in the mood for baking and trying something new.i don’t always get to that stage.but i felt like i need to do something new, i need time for myself and something new needs to be created.i heard a lot about the wonderful combination of elderflower and strawberry, but haven’t given it a try before.yesterday our friends came over, so that was also a reason to bake.and one of my little sisters birthday is coming up and we have a big familymeeting at our house next weekend (8 adults and 6 kids/cousins under the age of four).that sister, who’s birthday is coming up, loooves strawberries and at a lot of her birthday’s asked to go to a strawberry field to pick strawberries.her birthday cake always included strawberries and i, as a winter child, was always a bit envious of her summer birthday.the special thing is, that she lives in southamerica now with her little family and kids and mango’s, papaya’s and other fruits are huge over there.she’s here for a visit now and as you might assume by now, i knew she must have a strawberry cake.i feel like i want to spoil her and get as much strawberries as i can.so two days ago i gave it a try and baked the elderflower strawberry cake i had in mind.it actually turned out almost excactly as i imagined it.it turned out so well, that i will bake excactly that cake again next weekend for my little sister’s birthday.
so here’s the recipe:
you need a round baking dish 15-20cm (i use a 15cm cake-tin and cutted the flan base two times)
ingredients dough/batter: 120g butter,100g sugar, 1 packet vanillasugar, 3 eggs, 130g flour, 50g grounded almonds, 1 tsp backing powder, 4-5 tbsp of elderflower cordial/syrup recipe link here
ingredients cream: 400g whippingcream, 3 tbsp sugar, 250g mascarpone (i used 500g mascarpone and 250-300ml/g of whipping cream to get a firmer cream), 1 vanilla bean, 3 or more tbsp of elderflower cordial, 400g fresh strawberries (cut a bit more than 200g in little pieces for the cream in between the cake layers/flan bases and use the rest to decorate on top of the cake)
elderflower topping: elderflower cordial and lots of icing sugar, fresh elderflowers
- beat butter, sugar, vanilla sugar until fluffy.add the eggs and stir until creamy.add flour with grounded almonds and baking powder.stir again.then add the elderflower cordial.
- pour the batter into the greased baking dish and bake for about 50-60 minutes with 180°C (circulating air)
- when its done, let it cool off and cut the cake apart, so you have three (when 15cm cake tin) or two ( when 20cm cake tin) baked pastry cases.
- whisk the whipping cream with 2 tbsp sugar until stiff. stirr the mascarpone with the vanilla bean, elderflower cordial until smooth. add the whipping cream to it and stirr again.then take a bit less than half of the cream in a seperate bowl and add the fresh strawberries, gently mix under.
- now use the cream with the strawberries and spread over the first baked pastry case.put the second baked pastry case on top and spread the cream with strawberries on that as well.now put the last baked pastry/flan base on top and add the cream without the strawberries over the rest of the cake.i used a spoon to give the cream around the cake a bit of texture.finish the cake with putting some fresh strawberries and elderflowers on top.
- i then quickly stirred the icing sugar with elderflower cordial, until i had a creamy white topping.i poured that over the strawberries i put on top of the cake.it flowed down and of course got some pinkish colour from the strawberries.but with the topping i found the elderflower taste was just right, ’cause the strawberries are naturally strong in their taste.
good luck with trying and baking.i hope it works out for you as you give it a try.