Elderflower, Lemon and Summer Berry Cake (The Royal Wedding Cake)
Layer Cake with elderflower lemon frosting and fresh berries.
Ingredients
For the cake
- 500g/2 cups unsalted butter cubed
- 12 tbsp SPLENDA® granulated See Recipe Notes if using sugar
- 9 eggs medium
- 225g/1 ¾ cup all purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 90g/1 cup ground almonds
- 4 lemons zest only
- 1 tsp vanilla
For the fruit filling
- 350g/3 cups mixed summer berries (strawberries, blueberries and raspberries) hulled and chopped
- 1 tbsp fresh mint chopped
- 2 tbsp elderflower cordial
For the cream filling
- 300ml/1 ⅓ cup double cream/whipping cream
- 100ml/1/2 cup Greek yogurt plain and full fat
- 5 tsp SPLENDA® granulated See Recipe Notes if using sugar
- 2 tsp elderflower cordial
- 1 tsp vanilla
Instructions
For the cake
- Preheat the oven to 180°C/350F, gas mark 3. Grease and line 3 x 20cm/8 inch round cake tins.
- Add the butter to a pan and set over a low heat to melt, stirring occasionally. Set aside.
- Add the eggs and SPLENDA® Granulated to a bowl and beat with an electric hand whisk for 5-7 minutes, until pale and foamy. The volume should triple. With the whisk still running, pour in the melted butter and whisk briefly until combined.
- Gently fold in the flour, baking powder and baking soda, ground almonds, lemon zest and vanilla until just combined- being careful not to over mix so that you keep the nice light texture.
- Once combined divide equally among the prepared cake tins. Bake for 20-25 minutes until light golden and a skewer inserted into the centre comes out clean. Cool the cakes in their tins for 10 minutes then carefully remove from their tins and cool on a wire rack.
For the fruit filling
- Meanwhile make the fruit filling. Add the berries, cordial and mint to a bowl, toss gently to coat and set aside for 30 minutes to macerate. Once macerated drain and reserve the juice from the berries.
For the cream filling
- When you are ready to assemble add the cream to a large bowl with the SPLENDA® Granulated and beat with an electric hand whisk until very soft peaks form. Carefully fold in the yogurt and cordial until just combined, being careful not to over mix.
To assemble the cake
- Set one sponge on a serving plate and evenly spread over one third of the cream mixture ensuring it goes right to the edge. Make a round dip in the middle of the cream and spoon in a quarter of the drained berry mix. Place the second sponge on top and repeat this process with the next layer.
- Finish with the final sponge layer. Spread half the remaining cream over the top of the cake and then use a long pallet knife to spread the rest of the cream mixture around the cake, giving the edges of the sponge a thin crumb coating and a smooth finish. Garnish the top of the cake and plate with flowers and serve with the remaining berries and elderflower juices.
Notes
If you want to replace Splenda with sugar. Use 300g/1 ½ cups of sugar for the sponge and 50g/1/4 cup icing sugar for the cream filling.
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