It feels like forever since the last time I posted something! A whole month and only one post! I just wish I could say that all this time I was on beach holidays! Unfortunately that’s not true! Because, when they say that postgraduate studies in the UK are full time.. they are soooo damn right!
I have been working on my master’s dissertation for the past couple of months! I feel so exhausted and tired! And the thing is.. I just can’t stop writing it! For every new article, paper, book that I read.. I end up writing 500 words more. At least there is an official deadline, which is coming soon, so hopefully I will stop writing by the end of this week!
Even though I don’t have time to bake and take nice pictures, today was different! It’s my Birthday! So I couldn’t let this day pass without writing a post
(even if it’s half). And I call it half because there is no recipe today! No time!! But I will share it with you within the next few days! I promise!
Until then.. Happy 26th Birthday to me!
**UPDATE** Finally, I found some time to upload the recipe! Enjoy!
- 2 cups plus 6 tablespoons cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups fresh blueberries
- ½ cup whole milk
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon peel
- 1 cup (2 sticks) unsalted butter, room temperature
- 1½ cups sugar
- 4 large eggs
- Preheat oven to 180°C (350°F). Prepare three 20 cm (8") round cake pans with parchment paper, butter and flour.
- In a large bowl sift together the flour, baking powder and salt.
- Transfer 1 tablespoon flour mixture to a medium bowl and add fresh blueberries. Toss to coat them with flour. Set aside.
- Stir buttermilk, whole milk, vanilla extract and lemon zest in small bowl.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter until light and creamy (about 1-2 minutes).
- Gradually add the sugar and beat until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time and beat until incorporated. Scrape down the sides of the bowl.
- Mix in flour mixture alternately with milk mixture in 3 additions each. Stir until just combined. Gently fold in blueberries.
- Divide batter equally among prepared pans.
- Bake cakes until toothpick inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
- 300gr cream cheese
- 300gr double cream (heavy whipping cream)
- 1 cup icing sugar
- 1 teaspoons vanilla extract
- 1 tablespoon lemon zest
- ⅛ teaspoon salt
- Using an electric mixer, or a hand mixer, beat the cream cheese until smooth.
- Add the vanilla, icing sugar, lemon zest and the salt and beat until smooth.
- Gradually add 150 gr of the double cream and whip until fluffy
- In the bowl of your electric mixer, or with a hand mixer, whip the remaining double cream until soft peaks form.
To assemble the cake:
1. Place your first cake layer, face-up, onto a cake stand or a serving plate.
2. Spread 1/3 of the cream cheese frosting on top of the cake layer
3. Top with second layer and repeat until you come to your final cake layer.
4. With the remaining cream cheese frosting cover the top and the sides of the cake.
5. Use the whipping cream to frost the entire cake and seal in crumbs.
6. Chill for 3-4 hours until firm. Serve cake at room temperature.
Cake recipe adapted slightly from Epicurious