MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lydia's Amazing Elderflower Cake
Categories: Cakes, Fruits, Desserts, Dairy
Yield: 9 Servings

250 g Soft unsalted butter
225 g Golden caster sugar
4 lg Organic eggs; beaten
250 g Self raising flour
2 tb Elderflower cordial or
- liqueur
Grated zest of 2 large
- unwaxed lemons

MMMMM--------------------SYRUP FOR DRIZZLING-------------------------
Juice from the 3 lemons
75 g Golden caster sugar; more to
- taste
3 tb Elderflower cordial; more to
- taste

MMMMM---------------------FILLING & TOPPING--------------------------
250 g Mascarpone
300 ml Double cream
Grated zest of 1/2 lemon
2 tb Elderflower cordial or
- liqueur
2 tb Icing sugar; to taste
1/2 Jar quality strawberry jam
1/2 Punnet each of strawberries
- (plus a few extra for the
- jam), raspberries,
- blueberries and cherries;
- basically use as many as
- you can pile on!
Edible glitter; opt

Butter the sides and bases of two 20cm sandwich tins and
line the base with parchment paper

Cream the butter and sugar till light and fluffy.

Gradually beat in the eggs.

Add the lemon zest and elderflower, then fold in the
flour.

Divide the batter between the two tins and bake for
25-30 minutes till springy when pressed and a skewer
inserted in the centre comes out clean. Leave the cakes
in their tins and using a cocktail stick or similar,
prick evenly all over the surface.

Whilst the cakes are baking, make the syrup: heat the
sugar and lemon juice gently in a pan till the sugar has
dissolved and allow to reduce slightly. Take off the
heat, and add the elderflower. Pour into a jug.

Carefully drizzle both cakes with the syrup, and leave
to cool completely before removing from the tins.

NOTE: once soaked in syrup, the cakes may become
slightly fragile, so take extra care removing from their
tins!

TO MAKE THE FILLING: Beat the mascarpone in a bowl till
smooth. Add the lemon zest and elderflower, and beat
well to mix.

In another large bowl, whisk the cream till it holds
firm peaks. Add the mascarpone and fold carefully to
combine. Note: if the mix seems too floppy for piping,
it can be whisked again till firm. I know this from
experience!

Roughly dice 5 or 6 strawberries (more if they are
tiny!) and mix with the jam.

To assemble the cake: place one cake on a serving plate
and spread with jam/strawberry mix.

Fill a piping bag with half the mascarpone cream and
pipe as evenly as possible onto the jam layer.

Spread the other cake with the remaining cream, and
carefully place on top of the jam and cream topped
layer.

Decorate with the berries and brush edible glitter (if
using) here and there on to the strawberries and
cherries.

Optional: If you can get some edible flowers such as
nasturtiums or roses, these make the cake look
beautiful! (Obviously shake off any bugs that may be
hiding in them!)

Recipe by Lydia Downey

RECIPE FROM: https://demuths.co.uk

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