I haven’t baked a cake in a long time, and I just love it. But honestly, I’m a bad cake maker. Cakes perfectly emphasize my old statement: My cakes are always tasty, but ugly – I’ve been trying to change that lately. But every cake is a challenge and this one was too, and it was important to me.
I made the cake for my best friend Marina’s birthday. Marina and I know each other since grade school, we sat together in hight school and lived in the same apartment during our studies. She’s getting married in a month, and I’m going to be on the right (or left?) side – the proud made of honor. My Marina is my family and this best explains why I wanted her birthday cake to be tasty and beautiful, and just in her liking. But all did not go smoothly …
I knew I wanted a juicy cake, so I decided to make the buttermilk sponge. I knew that I wanted blueberries so I made blueberry jam which I coated the sponge with. And I knew that I wanted the color purple because it’s Marina’s favorite color. The inspiration for the cake (and part of the recipe) I found in a recent, beautiful post by Monika BakeNoir. I decidet to make a purple-and-white cake with horizontal lines. Great idea, is it not? :) Eh … at +40°C it’s not easy to do this, especially with cream cheese frosting. I tried, but the cream was melting so I constantly had to cool it – and finally gave up and just smeared a purple layer of cream on the entire cake. It worked out well. I decorated it with blueberries, flags and candles, so I was pleased, and the frosting squeezed in the refrigerator. The flavor is excellent however. The cake is moist and refreshing, yet very filling because of its height (a four-layer cake). I hope you’ll try it :)
And I need to start baking cakes more often so I can get a bit better at decorating them!
- 500 g flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 250g butter + for greasing the mold
- 400 g of powdered sugar
- 6 eggs
- grated zest of two lemons and one tablespoon of lemon juice
- 400 ml buttermilk (or 125 g of yougurt and 275 g of milk)
- 600 g cream cheese
- 500 g whipping cream
- 100 g of powdered sugar
- juice of one lemon
- 1 packet powdered gelatin (10 g)
- 1 tablespoon cold water
- + 9 tablespoons dark jam, I used this
- + food color powder optionally
- Preheat the oven to 180 ° C, grease the cake pan with butter and line the bottom of the pan with parchment paper.
- Sieve the flour with baking powder, salt and baking soda. Whisk together your butter and sugar until fluffy. Then add the lemon zest and juice, and little by little the beaten eggs. When all is mixed, add one-third of flour, mix, then half of the buttermilk, and do this until you have no more left.
- Divide the batter into two parts because you'll bake two sponges. I don't have two molds, so I baked one at a time. Bake about 30 minutes, until a toothpick stabbed in the middle comes out dry. Remove from the pan and cool.
- Put a tablespoon of water in a cup and sprinkle gelatin over it, let stand 5 minutes. Then heat in the lemon juice until dissolved.
- Whisk the cream cheese and sugar together. Then add cold cream and mix until you get a firm structure. Pour the lemon juice and gelatin (you can pour it through a strainer so that you get rid of potentiially undissolved gelatin) and stir. Cool the cream at least 30 minutes before using.
- Cut both sponges in half. Place one piece on a plate, cover with three tablespoons of jam, and then with about four tablespoons of cream cheese. Stack three times in the same manner and put the last sponge on top. Now you can mix a bit of food coloring in the cream if you want. Crumble coat the cake: cover it with a very thin layer of frosting, smooth and cool in the refrigerator for about 30 min. Then coat the rest of the cream and decorate as desired. Chill 3 hours before serving. Bon appetit!