Elderflower & Roasted Strawberry Layer Cake

This is the part of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks. I hope you follow along...or join in as you can. This should be fun.

E is for...

• Bacon Cheddar Egg Salad by Blogghetti

• Buttery Everything Bagel Seasoning Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• Easy Homestyle Chicken Enchiladas by Palatable Pastime

• Edamame Paratha by Magical Ingredients

• Egg Bread Hoagie Rolls by Karen’s Kitchen Stories

• Egg Pulao by Mayuri’s Jikoni

• Egg Roast by Sneha’s Recipe

• Elderflower & Roasted Strawberry Layer Cake by Culinary Cam (you're here)

• English Muffin Bread by Jolene’s Recipe Journal

• Everything Pizza Tartin by Food Lust People Love

• Tomato and Eggs by A Day in the Life on the Farm

Elderflowers

I've been mildly obsessed with elderflowers for years. Mainly because their season is so short. So, whenever I spot the distinctive puff of creamy-hued flowers, I pick some. I make an elderflower cordial every year; and elderflower soda for the under twenty-ones.

Elderflower & Roasted Strawberry Layer Cake

If you don't have any homemade elderflower liqueur, pick up a bottle of St. Germaine at your local liquor store.

Cake

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 cup (2 sticks) butter

• 1 cup organic granulated sugar

• zest from one organic lemon

• 4 eggs

• 3 Tablespoons milk (I used whole milk)

• 2 Tablespoons elderflower cordial (I used my elderflower liqueur from last summer!)

• Also needed: two 8" pans, parchment paper

Strawberry Puree

• 1 pound fresh organic strawberries, hulled and halved

• 1/4 cup organic granulated sugar

• 2 teaspoons elderflower cordial (I used my elderflower liqueur from last summer!)

• Also needed: baking sheet, parchment paper, blender or food processor

Buttercream

• 5 large egg yolks

• 1/3 cup water

• 1 cup organic granulated sugar

• 1 Tablespoon organic corn syrup

• 2 cups butter, softened

• 1 Tablespoon elderflower cordial (I used my elderflower liqueur from last summer!)

Assembly

• 5 to 6 Tablespoons elderflower cordial (I used my elderflower liqueur from last summer!)

• fresh organic strawberries, hulled and sliced

• fresh elderflowers for garnish

Cake

Preheat oven to 350 degrees Fahrenheit. Grease the pans and line the bottom with parchment paper. Set aside.

Whisk the flour and baking powder together in a medium mixing bowl. In a large mixing bowl, cream the butter, sugar, and lemon zest together until lightened and fluffy, approximately 5 to 6 minutes. Beat in the eggs, one at a time. Then pour in the milk and elderflower cordial. Beat until combined.

Fold in the flour mixture and divide evenly until moistened. Divide the batter between the prepared pans and place in the oven.

Bake for 36 to 38 minutes until a toothpick inserted into the center comes out clean. Let cake cool in their pans for 10 minutes before inverting onto a wire rack to cool completely.

Strawberry Puree

While the cake cools, preheat the oven to 375 degrees Fahrenheit. Place strawberries in a mixing bowl and toss with sugar and elderflower cordial. Place the strawberries in the oven and roast until softened and fragrant, approximately 35 to 37 minutes. Let the berries cool for at least 20 minutes before processing to a puree. Refrigerate until read to use.

Buttercream

Place egg yolks in a mixing bowl and beat on high until they are thick, pale, and ribbon off the whisks.

Combine water, sugar, and corn syrup in a small saucepan. You can attach a candy thermometer to the side; I just kept testing until it reached soft-ball stage. If you're using a thermometer, heat until it reaches 238 degrees F. For testing otherwise, dip a spoon into the syrup, then into ice cold water. The syrup should immediately set up into a soft ball. Mine took about 8 minutes to reach the correct consistency.

Once the syrup is ready, remove it from the heat. While one hand hold the mixer, use the other hand to pour the syrup into the yolks. When all of the syrup is added, turn the mixer up to high and beat until the yolks have doubled in size and have reached medium peak stage. The bowl should be cooled and just lukewarm to the touch. Mine took about 9 minutes.

Begin adding butter, one tablespoon at a time, mixing well after each addition. The more butter you add, the more firm the buttercream will be. Once your buttercream resembles what you think of as buttercream, add in the elderflower cordial and 2 Tablespoons of strawberry puree. Beat until well-combined.

Assembly

Once the cake layers have cooled completely, use a serrated knife to cut the layers flat. Swab each layer with elderflower cordial and wait until the liquid soaks into the cake. Place one layer on a serving platter. Spread a layer of buttercream and spread it to the edges. Add 1 Tablespoon of puree and top it with another layer of buttercream. Place the second layer on top, then add buttercream to the top and the sides.

Smooth the buttercream over the top and along the sides. Arrange strawberries and elderflowers on the cake in whatever design you want. I also added some elderflower leaves as garnish. Refrigerate to let the buttercream harden.

That's a wrap for my letter 'E' offering. We'll be back next week with recipes that include the letter F. Stay tuned!

The Alphabet Challenge So Far...

My posts are below with links to everyone else's recipes. Enjoy!

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

• Börek with a California Twist

• Crab-Stuffed Ravioli

• Dark Chocolate-Juniper Panna Cotta