Hello all you lovely people,
I hope you are doing well. Today is my birthday, I turn 26, and I am weirdly okay with it.
I had an excellent birthday together with my lovely family. I received great gifts (among them Harry Potter related ones), and we saw Moana (which was so beautiful, and I wish Lin-Manuel Miranda will get the Oscar so badly)!
If you follow me on instagram you will have seen the amazing cake that my family got for me. It was fancy, and gorgeous. It was inspired by the Swedish Princesstårta in flavours, but made to look a bit more haute. It had an almond base and was filled with raspberries and topped off with a vanilla bavarois.
You would think that that cake would be enough, but no. Being who I am, I also needed to bake a birthday cake of my own, and while mine was much simpler, it was still delicious.
I made a lemon and vanilla layered cake with whipped cream frosting and a filling of lemon curd. It was one of the easier cakes I've ever done, so I thought I'd share the recipe with you.
Lemon and Vanilla Birthday Cake
- 345 grams flour
- 1 tablespoon baking powder
- 225 grams butter, at room temperature
- 300 grams sugar
- 4 eggs
- 1 teaspoon vanilla powder
- 250 ml milk
- 300 ml whipping cream
- 300 ml lemon curd
- Yellow food colouring (optional)
Preheat the oven to 175°C. Prepare two 20 cm round pans with parchment paper at the bottom.
In one bowl, sift the flour and baking powder together. In another bowl beat the butter until a bit fluffier. Then add the sugar and beat for several minutes until light and fluffy. Add the eggs, one at a time, and add the vanilla. Add a third of the sifted flour and baking powder to the egg mixture, then add half of the milk. Continue to add the second third of the flour and finish off by adding the last half of the milk, followed by the last third of the flour.
Spread the batter into the two prepared pans, I like to weigh them so that they become equal in size. And then bake for about 30-35 minutes depending on your oven. A toothpick inserted in the centre should come out clean.
Let the cakes cool completely before you proceed.
Place one of the cakes upside down on your serving plate. Spread 250 ml of lemon curd on the cake. Then place the other cake (also upside down) on top of the spread lemon curd.
Whip the rest of the lemon curd together with the whipping cream until stiff peaks, adding a few drops of food colouring if wanted. Proceed to spread the lemon whipping cream frosting around and on top of the layered cake. Save a bit of the frosting to pipe a border around the cake and add sprinkles if wanted. My sprinkles are from Sweetapolita.
There you have it! Simple as that.
It became a very moist and fresh tasting cake. I liked it, especially considering it was done in a flash.
Have a fantastic week!