Summery Blackberry Lavender Cake

Sommerliche Brombeer-Lavendel-Torte

I love summer cakes, there are so many fruits to choose from. You can bake a berry chocolate layer cake, a strawberry tiramisu cake, a layer cake with peaches or the classic cherry black forest cake. But today I brought along this summery blackberry lavender cake.

Sommerliche Brombeer-Lavendel-TorteThe vanilla cake layers are brushed with lavender syrup, filled with blackberry jam, and the buttercream contains a lot of blackberries. I won’t deny it, this cake is quite a bit of work, but the good thing is that you can make it in advance. If you prepare the entire cake the night before, you will get an even intenser flavor the next day. So good!Sommerliche Brombeer-Lavendel-Torte

I also love the reverse-creaming method used for this recipe. Never heard of it? It basically means that you mix the ingredients in the reverse order. Instead of starting with the butter and eggs, you first mix the dry ingredients, then add the butter, and the eggs last. It may sounds strange, but I can only encourage you to follow this procedure, it does yield a nice and soft crumb and it is so worth it! You need to give it a try.

And in case you were wondering if this cake is going to taste like lavender soap, it definitely is not. The lavender flavor is very subtle and mild, you will not feel like you are eating soap, I assure you! You can omit the lavender if you so desire, but I would strongly recommend against it as it gives this cake the extra kick. And with these words I would like to come to an end and encourage you to bake this cake! As always, happy to hear back how it went!

Sommerliche Brombeer-Lavendel-TorteCredit: General idea and cake from Sally’s Baking Addiction

Summery Blackberry Lavender Cake

Serves: One 20-24 cm/8 or 9 inch ∅ springform
Cooking Time: 1 1/2 hrs preparation + 22 min of baking + chilling + assembling

This summer blackberry lavender cake contains delicious vanilla cake with blackberry filling with just a hint of lavender

Ingredients

  • // Day 1 //
  • Lavender Syrup
  • 100 grams of water
  • 100 grams of regular sugar
  • 2 teaspoons of dried lavender

  • Lavender Milk
  • 240 grams of milk
  • 2 teaspoons of dried lavender

  • Candied Daisies (optional)
  • About a dozen freshly plucked daisies
  • 1 egg white
  • 1 tablespoon of icing sugar
  • Regular sugar

  • // Day 2 //
  • Cake Layers
  • 60 grams of sour cream
  • 280 grams of all-purpose flour
  • 40 grams of cornstarch
  • 200 grams of regular sugar
  • 1 tablespoon baking powder
  • A pinch of salt
  • 230 grams of butter at room temperature
  • 1 and 1/2 teaspoons of vanilla extract, see here how to make your own
  • 4 eggs, size L

  • Buttercream and Filling
  • 200 grams of either fresh or frozen blackberries
  • 35 grams of all-purpose flour
  • 160 grams of white sugar
  • 240 grams/milliliters of milk
  • 300 grams of butter, at room temperature
  • 150 grams of blackberry jam
  • About 12 fresh blackberries for decoration

Instructions

1

On day one bring the water with the sugar to a boil, reduce to a simmer, add the lavender and let simmer for about ten minutes. Take off heat and keep in fridge overnight.

2

For the lavender milk bring the milk to a boil, reduce to a simmer, add the lavender and let simmer for ten minutes. Take off heat and keep in fridge overnight.

3

For the daisies mix the egg white with the icing sugar and dunk the daisies in it, head facing down. Dunk in regular sugar and let dry on a plate overnight.

4

On day two strain the lavender syrup from the lavender and the milk from the lavender. Mix the strained milk with the sour cream.

5

Preheat oven to 180 degrees Celsius and place parchment paper on the bottom of three either 8 or 9-inch cake pans. If you only have one, you will either have to bake one after the other or divide the cake layers later.

6

Sift into a large bowl the flour and cornstarch, add baking powder and salt. Beat in the butter and vanilla extract until combined.

7

Beat the eggs into the milk and sour cream mix and only add little by little, however, don't overbeat, but always only beat for about ten seconds.

8

Pour into prepared cake tins and bake for about 20-22 minutes, an inserted toothpick should come out clean. I only have to cake pans, so I put 1/3 in one and baked for 22 minutes and put the other two layers in my second cake pan. These took about 35 minutes. If cooking with one, keep the remaining dough in the fridge. Let cool and divide into three cake layers total if necessary.

9

Meanwhile for the buttercream cook the blackberries until soft, puree if necessary. Set aside.

10

Then mix together flour, sugar and milk in a pot. Heat up while stirring and let boil for about two to three minutes. It should thicken considerably. Let cool. If not using shortly after, place plastic wrap directly on it. Should be kept at room temperature.

11

Beat the butter for about five minutes or until lighter in color and add the cooled off flour mix, one tablespoon at a time. Then add the soft blackberries. Once everything is combined, beat for another minute. If too runny, stick in the freezer for about ten to fifteen minutes.

12

To assemble the cake, brush all of the lavender syrup on the three cake layers. Pipe an outer ring on the bottom cake layer and spread the blackberry jam in the center. Repeat with the second cake layer. Set aside some of the buttercream to pipe on roses on top and frost the top of the cake and all the sides with the remaining buttercream. Pipe the roses on top and place fresh blackberries on each. Decorate with candied daisies. Cake should be chilled for at least half an hour before serving.

Sommerliche Brombeer-Lavendel-TorteIf you are interested in further recipes with lavender, how about these

Vanilla lavender cupcakes

Lavendel-CupcakesBlueberry hand pies with a hint of lavender

Blueberry Hand Pie

You Might Also Like

No Comments

Leave a Reply