Subj : St. Lydia 09
To   : All
From : Dave Drum
Date : Wed May 19 2021 10:55:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Avoid exposure to the dangerous local cuisine.
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