Saturday, 14 March 2015

Lemon Cake with Raspberry/Blueberry Jam and Vanilla Custard


Oh, I can't believe that the blog turns one year this weekend! It has been a wonderful year and I have blogged about many new projects. This year has made me realized that I actually can finish things and not just start them! As you probably have experienced this year I try to do different projects from week to week so you readers get variation. I hope you have enjoyed the past year's posts and keep coming back and always feel free to give me a comment :) As a birthday present for the blog I have started a Instagram profile today named angelicashandicrafts where I will start posting pictures of projects and other things regarding the blog - I hope we meet there!

For this week I made a birthday cake for my blog, I wanted to make it in many layers and I wanted to make all the parts by myself and not use any semi-manufactures.
The cake contains three layers of filling; two layers of homemade blueberry/raspberry jam and one layer of homemade vanilla custard.

Lemon Cake with Blueberry/Raspberry Jam and Vanilla Custard

5 dl whipped cream
Red food coloring

Homemade bluberry/raspberry jam
250 grams frozen raspberries
250 grams frozen blueberries
1 deciliter sugar
Sheet of gelatin (optional)

1. Let the berries thaw and become soft in a sauce pan on medium heat while stirring. 
2. When the berries are soft you can use a spoon or a masher to crush the berries.
3. Add sugar and let the jam simmer for about 15 minutes.
4. If you want you can add gelatin sheet, follow the instuctions on the package.
5. Put the jam into the fridge to cool completely.

Vanilla Custard
2 deciliter milk
2 tablespoons sugar
2 tablespoons corn starch
2 egg yolks
2 teaspoons vanilla sugar

1. Put all the ingrediets, except for the vanilla sugar, into a sauce pan.
2. Whisk until you get a smooth batter.
3. Heat on low to medium heat while you continue to whisk constantly until the custard is firm and fine in texture. The custarn must not boil!
4. Stir gentley and add the vanilla sugar.
5. Let the custard cool and keep it in he fridge until making the cake.

Lemon Cake (make TWO of this!)
3 eggs
2 deciliter sugar
1 deciliter wheat flour
60 grams potato flour
2 teaspoons baking powder
Juice and grated lemon zest of 1/2 lemon

1. Put the oven on 175 Celsius.
2. Grease and bread a spring form diameter 20 cm.
3. Whisk the eggs and sugar until the batter is light and white.
4. Mix flour, potatoflour and baking powder and then stirr it into the egg batter.
5. Add the lemon juce and the grated lemon zest into the batter. 
6. Pour the batter into the spring form and bake in the loer part of the oven for about 40 minutes (but use a test stick to see when it is dry.
7. Let the cake cool in the form and then take it out and let it rest on a grid.

Assembly the cake
1. If the two lemon cakes are rounded on top, even out with a knife. Cut both cakes in two so you get a total of four cake layers.
2. Put the first cake layer on a cake stad or a plate and spread half of the blueberry/raspberry jam on it.
3. Add the next cake layer and spread all of the vanilla custard on it.
4. Add the next cake layer and add the rest of the blueberry/raspberry jam on it.
5. Add the final cake layer.
6. Whip 5 the cream and add a few drops of red food coloring to make it pink.
7. Use a spatula to spread a layer of pink cream all over the cake.
8. Use a piping bag to make decorations on top and cover the cake with sprinkles!

Tip: I made the jam and the vanilla custard the day before I made the cake - good to divide the various stages and not do everything at once!

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