Berry, orange blossom and elderflower cake with mascarpone whipped cream
Berry, orange blossom and elderflower cake with mascarpone whipped cream
Servings 16
Calories 392kcal
Ingredients
Berry, orange blossom and elderflower cake with mascarpone whipped cream.
- 260 g (9 oz) self-raising flour sifted
- 1.5 tsp baking powder
- 260 g (9 oz) very soft butter
- 260 g (9 oz) caster sugar
- 4 large eggs
- 3 tbsp elderflower
- 2 tbsp orange blossom water
Macapone whipped cream
- 180 g (6.3 oz) mascarpone , chilled
- 2 tbsp caster sugar
- 375 ml (1.5 cups) whipping cream
- 1.5 tbsp elderflower cordial
- 0.75 tbsp orange blossom water
To decorate
- Fruit
- Spring flowers
Instructions
- Preheat the oven to fan assisted 150 C / 170C / 325F / gas 3 and line and grease three 20 cm / 8 in cake tins.
- Mix the flour and baking powder in a large bowl. Add the rest of the ingredients and mix with an electric hand mixer until well combined. The mixture should be of a dropping consistency but if it is not, add a little water.
- Divide the batter between the three cake tins and gently level with a spatula. Bake for 30-35 mins until a skewer comes out clean.
- Allow to stand for 5 mins before turning them on to a wire rack to cool.
- Make the mascarpone whipped cream by mixing the mascarpone and sugar until combined. Then add the rest of the ingredients and whip till the cream forms soft peaks
- Then transfer one cake onto the serving tray and spread a third of the mascarpone whipped cream on top. Then place the second cake on the first and spread another third whipped cream on top. Repeat with the third cake and decorate with fruits and any flowers you might have before serving.
Notes
You can use cream cheese instead of Mascarpone instead
Nutrition
Calories: 392kcal | Carbohydrates: 31g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 119mg | Sodium: 147mg | Potassium: 101mg | Sugar: 17g | Vitamin A: 970IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 1mg