Deal with your mum this Mom’s Day to a scrumptious handmade cake, excellent for afternoon tea or dessert.
This strawberry and prosecco cake is the proper alternative for a scrumptious Mom’s Day cake. A lovely design, the cake is topped with a ‘bare’ end which is very easy to realize – all it’s a must to do is unfold the icing over the cake layers, then unfold a skinny layer excessive and sides and toss. scrape off the surplus to let a number of the sponge by means of.
Mom’s Day Cake Recipe: Strawberry and Prosecco Sponge
Serves 16-20
Tools
- 3 spherical 20 cm cake tins, lined with baking paper on the underside and sides
- Baking paper
- Bowl and wood spoon (or electrical hand whisk or kitchen mixer)
- A cake turntable (or a cake board)
- Medium palette knife
- Pastry brush
- Small saucepan
- Pastry board or stand
Elements
For the sponge
For the glowing wine syrup (optionally available)
- 300 ml English glowing wine
- 150 grams caster sugar
For the glaze
- 250g gentle unsalted butter
- 2 tsp vanilla bean paste
- 500 g icing sugar, sifted
For the filling
Enhance
Decorations for the cake are all optionally available – you may simply depart it easy or simply gown it up with contemporary strawberries, or if you wish to add some additional spice, Juliet makes use of 100g of melted white chocolate to dip her strawberries in and finishes the cake with gold leaf .
Technique
- Preheat the oven to 190°C (170°C fan/fuel mark 5).
- Combine the cake mixes in response to the directions on the bundle.
- Divide the batter into thirds and pour into the cake tins.
- Bake for about 20-25 minutes till the biscuits are mild and springy, mild golden brown and absolutely cooked within the centre.
- Whereas these are baking, make the syrup. Gently warmth the glowing wine in a saucepan and stir within the sugar till dissolved, then simmer gently for 4 to five minutes or till decreased to about half its quantity and barely thickened. Let cool.
- Let the desserts cool within the tin for five minutes, flip them onto a cooling rack, take away the baking paper, brush the biscuits generously with a number of the cooled syrup and allow them to cool.
- Whereas the desserts are cooling, make your icing. Beat the butter for a minute or so till very creamy and clean. Progressively add the powdered sugar, a couple of quarter at a time, beating every addition slowly at first in order that the powdered sugar would not swell throughout, and as soon as blended, beat nicely for a couple of minute every time. Proceed till you’ve got a lightweight and ethereal buttercream. Lastly, whisk in a number of tablespoons of glowing wine syrup to loosen a bit.
- As soon as you’ve got cooled all of your layers, test to verify they’re flat and stage – if there are little bumps the place they’ve risen, trim a bit off the highest of every cake so it is flat. Dave the trim for cake pops, truffles or trifle.
- Place the primary cake layer in your plate or stand and add a drizzle of buttercream to stay it in place, ensuring the facet that was on the underside of the mildew is caught to the plate and the highest/trimmed facet is up directed to ingest the syrup. Drizzle the whole layer with syrup and sprinkle with half the jam.
- Unfold on a layer of buttercream, use about 150 g of it.
- Add the second layer, the half that was backside down within the tin, and repeat with extra syrup, the remainder of the ham and one other 150g of the icing.
- For the ultimate layer, brush the highest of the cake, then invert onto the primary two layers in order that the graceful, flat half that was on the underside of the mildew is on prime. Press the cake layers collectively firmly and test that they’re all aligned and as neat as doable.
- Utilizing a palette knife, spoon the remainder of the frosting onto the cake, spreading excessive and sides till every thing is roofed and the gaps between the cake layers are stuffed. Utilizing a mild stress in opposition to the facet of the cake with the palette knife, use a backwards and forwards movement to unfold the frosting excessive and sides. Don’t fret about being too choosy because the cake ought to look bare, simply unfold it out as finest you may after which use the palette knife to flatten the coating and unfold it down the perimeters to wipe off a little bit of the surplus frosting to scrape. your straight(ish) edges. Any leftover icing or syrup might be stored within the fridge or freezer (or use it to serve alongside the cake slices with the strawberries. Preserve the cake within the fridge till able to serve, it’s best to maintain it at room temperature to come back earlier than serving.
- If utilizing chocolate dipped strawberries, merely soften the white chocolate and dip the strawberries within the chocolate and allow them to dry on baking paper or parchment paper. Add to the highest of the cake as proven and if you wish to be additional fancy, use just a little edible gold leaf across the cake and on prime of the strawberries.
Recipe created by Juliet Sear utilizing Carr’s Flour’s new cake mixes. The complete vary might be ordered by means of their on-line retailer at store.carrsflour.co.uk
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