#meyanalakemanor

[nazlisenyuva]

The Royal Wedding Cake! Half the calories, double the fun.

HELLO I’M BACK. I took two years off but who is counting?!

In the mean time, my mom opened up a boutique hotel in the Czech countryside and built her dream kitchen there. I mean the whole place is an absolute fairytale but we’ll get to that later.

I watched the royal wedding to its entirety, and when Kensington revealed that the Royal Wedding Cake was made by Clare Ptak of Violet Cakes in London, I knew it was going to be heavenly. When I heard she used elderflowers, I was like HOLD UP. My mom has homemade elderflower syrup—she handpicked bags and bags of elderflower in our village last summer and made syrups, jams, and liqueurs from it. If the Queen has the Sandringham Estate, we have Meyana thank you very much.

I looked up the details of the cake: lemon sponge cake layered with lemon curd and buttercream frosting. Buttercream frosting is literally butter and powdered sugar, so a big no in Meyana. Everything has to be organic and low sugar here!! The lemons might not come from Amalfi but they’re organic! We came up with our own version of the cake, using half the sugar in the cake batter and the lemon curd, and a mascarpone icing instead of buttercream. Every ingredient we used is organic and local.

Ingredients:

The cake!

1 cup butter, room temperature

1/2 cups (60 g) cane sugar- taste batter and add more if you want it to be a bit sweeter

4 eggs

1 1/2 cups (225 gram) all purpose flour

4 teaspoons baking powder (1 sachet)

1 lemon - zest and juice

100 ml elderflower syrup

The mascarpone frosting!

3 tablespoons of all-purpose flour

4 tablespoons cane sugar

1 egg, beaten

2 cups (1/2 liter) skim milk

A splash of vanilla extract, of 1 sachet of vanilla (powder) if you can find it.

1/2 cups butter at room temperature

6 oz (3/4 cups or 150 g) mascarpone cheese

The lemon curd!

2 lemons - zest and juice

1/4 cups (50 g) cane sugar

1/4 cups (50 g) butter

2 eggs, beaten

LET’S DO THIS!! #HARRYANDMEGHAN

First let’s make the cake.

- Pre-heat the oven to 350 F (180 C). Prep an 8 inch (20 cm) cake pan; either cover it with parchment baking paper or butter/flour.

- Blend the butter, sugar, and lemon zest in a blender. REALLY BLEND THEM.

Bio means all-organic and it’s SUPER HARD TO GET in the EU. So this stuff is the real deal!

- In the meantime, sift the flour and mix it with the baking powder in a separate bowl.

- Add the eggs into the blender, one by one. Add 2 tablespoons of the flour mix with the last egg. Blend well.

- Finally add the flour mix, spoon by spoon, waiting for a bit between each spoon.

- When the mix looks like the picture, pour it into your baking pan and cook for 45 minutes (check to see if the center is cooked with a toothpick).

Moving on to the frosting!

Mix the sugar, flour, and vanilla powder in a bowl. Then add 1/4 cup of milk (and vanilla if you’re using the extract) and mix until smooth.

Add the beaten egg, mix well. Add 1 1/2 cups of the milk (0.4 liters) and stir well. Put the mixture in a sauce pan and cook at medium heat, stirring continuously. When it starts to boil, cook and stir for 2 more minutes.

If the mixture is too thick you can add in the remaining of the milk and keep stirring.

Once this pudding is cooked, put it to the side and wait for it to cool down. When it’s cool, blend it with the butter and the mascarpone. Done!

Lemon curd it up!

Put the sugar, butter, lemon zest and juice in a cooking pot, and place the pot in a pan with simmering water (bain-marie technique).

When the butter melts, give it a stir and slowly add the beaten eggs. Keep stirring for 10 minutes, careful not to overcook! Strain the mix and set aside to cool.

Matches the Queen’s wedding outfit!

Making the Royal Cake!

Final stretch! Split your cake sponge into two. In a small bowl, mix the lemon juice and elderflower syrup, then drizzle it over the cake sponge.

My mom made the syrup herself!

Use the entire mixture! Start layering with lemon curd and mascarpone frosting. 2-3 layers would be perfect.  Use fresh flowers (if you don’t have elderflower) to decorate!!

Ah this cake was UNREAL DELICIOUS - so light, fluffy, cloudy!!! We all had multiple slices without a tummy ache. ENJOY!