A cake worth sharing!


When I’d mentioned that cake is one of my hobbies, I don’t think I’ve made a true statement … cake it’s my art:)

When I bake and I do it very often with my husband, who is, might I say, absolutely amazing in the kitchen, I feel happy, simply happy…so to welcome you all into our kitchen, nothing speaks louder than a delicious cake recipe!

For all the berry lovers out there, enjoy!

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Ingredients: 

For the berry curd
350 g mixed berries (raspberries, strawberries)
2 eggs
150 g | 2/3 cup sugar
60 g,  about 1/2 stick unsalted Lurpak butter
Juice of 1/2 lemon
Salt
For the cake
330 g plain flour
330 g sugar
50 g  coconut
1 tbsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
3  eggs
200 g Lurpak’s Cook Range Baking
200 g  buttermilk
1 tsp vanilla extract
2 tsp lemon zest
 
To fill & decorate
550 ml double cream
250 g dark chocolate
1 tbsp vanilla essence 
Sugar, to taste
250 g Philadelphia cheese cream
200 g  fresh berries to decorate 

How to make it

For the berry curd
 
Method
 Put the berries, sugar and lemon juice in a small saucepan and cook over medium heat until the berries start to burst and sugar is dissolved.
 Blitz the berries in a food processor until you have a smooth purée then strain to remove all the seeds.
 Return to the saucepan and add the butter. Cook over medium heat stirring continuously until butter is melted. Take off the heat.
 Lightly beat the eggs in a bowl. Add a couple of tablespoons of the berry mixture and whisk together. Gradually add the remaining berries then return to the saucepan. Cook over low heat, whisking continuously, for 5-10 minutes until thickened 
 Cool completely before using to fill the cake.
 
For the cake
 
Method
 Preheat the oven to 180C | 350F. 
 Mix all the dry ingredients (flour, sugar, coconut, baking powder, soda & salt) in a bowl.  
 Add the Lurpak and mix on medium-low speed with a mixer or food processor, until the mixture resembles coarse sand 
 Add the eggs, mixing well with each addition.
 Add the buttermilk, lemon zest and vanilla extract and mix on low then high speed for a couple of minutes. 
 Divide the batter (3) into the prepared tins and bake for 25-35 minutes depending on tin size. The cakes are ready when springy to the touch and a skewer inserted in the centre comes out clean.
Cool on a wire rack and then gently tap the cakes out of the tins. Make sure they are completely cool before frosting.
 While the cakes are cooling, mix 300ml of double cream, 300 g Philadelphia cheese cream, add sugar to taste and mix until you get a fluffy texture cream that you can spread
Melt the 250 g of dark chocolate then add the left double cream and vanilla, mix until you get a creamy texture, leave to cool in the fridge for 15 minutes until you can spread it
 To assemble the cake, spread a little berry curd on the bottom layer then pipe the cheese cream over the top. Add the second layer of cake and repeat the process until you have used all your layers 
For the top, add a thin layer of cheese cream, then add the chocolate ganache on top
 Decorate with a selection of fresh berries and dust with icing sugar if you like.

PS. Hope you will try the recipe and I hardly wait for your comments:)

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