Summery Blackberry Lavender Cake

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.

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.

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.

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

Preheat oven to 180 degrees Celsius and place parchment paper on the bottom of three either 20-24cm/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.

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

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.

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.

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

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.

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.

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.