Elderflower, Lemon and Summer Berry Cake (The Royal Wedding Cake)
Layer Cake with elderflower lemon frosting and fresh berries.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500g/2 cups unsalted butter (cubed )
- 12 tbsp SPLENDA® granulated (See Recipe Notes if using sugar)
- 9 eggs (medium)
- 225g/1 3/4 cup all purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 90g/1 cup ground almonds
- 4 lemons (zest only)
- 1 tsp vanilla
- 350g/3 cups mixed summer berries (strawberries, blueberries and raspberries) (hulled and chopped)
- 1 tbsp fresh mint (chopped)
- 2 tbsp elderflower cordial
- 300ml/1 1/3 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
- 1
Preheat the oven to 180°C/350F, gas mark 3. Grease and line 3 x 20cm/8 inch round cake tins.
- 2
Add the butter to a pan and set over a low heat to melt, stirring occasionally. Set aside.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
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.
- 9
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.