Step-by-Step Cake Production at Home | Baking Like a Pro!

Step-by-Step Cake Production at Home | Baking Like a Pro!

Perfect for spring, this cake has it all! Stuffed with St. Dalfours Blueberry and Acai fruitspread, with no added refined sugar, this might be the best cake I made this season already!

Recipe

Ladyfinger sponges: 3 sponges
8 eggs (seperated)
200 g sugar
190 g all purpose flour
Sugar for sprinkling on top
Pinch of salt

Instructions:
1. Seperate the yolks from the eggwhites. Start by whisking eggwhites with a pinch of salt until foamy. Use an electric mixer, the first step is to make meringue. Add in the sugar a little at a time and whisk on high speed for 5-7 minutes or until tripled in size. Whisk the yolks and fold them in with a silicone spacular very carefully.
Sift in the flour and fold again until everything is fully incooporated. Transfer the batter into a piping bag
2. Preheat the oven to 190 C. I made three layers by piping 3 (20 cm circles) on a sheet of baking paper attached to a baking tray. I baked two of them in one tray and the other in another tray.
3. Bake for 25-30 minutes or until a toothpick comes out clean.

Cream:
900 g mascarpone cream
You can also use creamcheese.
250 ml whipping cream (I used one made for whipping that you can’t overwhip)
75 g icing sugar
Vanilla extract
Lemon zest (optional)

Instructions:
1. Whisk whipping cream, sugar, vanilla and lemon in a bowl until almost fluffy.
2. Add in your mascarpone and whisk again until you have a thick consistancy.

Assembling:
1 jar of St. Dalfour Blueberry & Acai fruitspread
150 ml milk

Instructions:
1. Transfer a layer of the sponge onto a plate, add milk, pipe dots around the edge, fill the cake with a circle inside the borders of the dots. Add half of your jar of compote followed by half of your filling and add the second sponge layer. Repeat this process.
2. Decorate with acai or blueberry powder and fresh blueberries!

Disclaimer: If you plan on using edible flowers on your cake, make sure they are edible and grown 100% organically. I always recommend buying edible flowers directly from the store that is food safe or even ask a floral specialist if you are unsure. Happy #baking!

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