Description
Delicious strawberry elderflower gateau with a light and fluffy texture, perfect for summer gatherings.
Ingredients
Scale
- 3 egg yolks
- ½ cup (120 ml) sour cream, full-fat
- ¼ cup (60 ml) whole milk
- 1 teaspoon elderflower bourbon or St. Germaine
- 1 cup (125 g) all-purpose flour
- ½ cup (65 g) cornstarch
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounces (115 g) unsalted butter, softened
- ¾ cup (150 g) sugar
- 1 tablespoon dried elderflowers, optional, finely chopped
- 4 ounces (115 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- Pinch of salt
- 2 teaspoons elderflower bourbon or St. Germaine
Instructions
- Step 1: Grease two 8-inch round cake pans thoroughly and dust them with flour. This is essential to prevent sticking and ensure your cakes release cleanly after baking.
- Step 2: In a medium bowl, whisk the 3 egg yolks until pale and thickened. Aim for a fluffy, pale yellow mixture—it will contribute to a light texture and help the cake rise properly.
- Step 3: In a separate bowl, whisk together 1 cup all-purpose flour, ½ cup cornstarch, ¼ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Make sure these are evenly combined with no lumps to distribute leavening agents evenly throughout the batter.
- Step 4: In a stand mixer or with a hand mixer, cream 4 ounces softened unsalted butter with ¾ cup sugar until the mixture turns light and fluffy. This process incorporates air, helping to create a tender crumb.
- Step 5: Gradually add the whisked egg yolk mixture, followed by ½ cup sour cream and ¼ cup whole milk, then 1 teaspoon elderflower bourbon or St. Germaine to the butter and sugar mixture. Mix slowly and thoroughly to achieve a smooth, lump-free batter. If the batter seems too thick at about 10 minutes into mixing, add 1 tablespoon more milk to reach the desired consistency.
- Step 6: Using a spatula, gently fold one-third of the dry ingredient mixture into the wet batter at a time. Be careful not to overmix to maintain a light, airy cake texture.
- Step 7: Pour the batter evenly into your prepared pans. Bake at 350°F (175°C) for about 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. If you suspect overbaking, check for doneness 5 minutes earlier to avoid dryness.
- Step 8: Let the cakes cool in their pans for about 10 minutes. Then tap the pans gently on a flat surface and invert cakes onto a wire rack to cool completely. Cooling in the pans first helps minimize breakage and sticking.
- Step 9: Beat 4 ounces softened unsalted butter with 1 cup sifted powdered sugar and a pinch of salt until fluffy and smooth. Add 2 teaspoons elderflower bourbon or St. Germaine and mix until fully incorporated. If frosting is too runny, gradually add up to ¼ cup more sifted powdered sugar until reaching the desired thickness.
- Step 10: Spread elderflower frosting evenly over the cooled cake layers. Garnish with fresh strawberries or edible flowers to enhance the cake’s appearance and highlight its summer-inspired flavor. Adding fresh mint leaves on top of each slice provides extra freshness.
Notes
- Room Temperature: Store cake in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat to maintain freshness.
- Refrigeration: Cover the cake tightly with plastic wrap or store in an airtight container. Refrigerate for up to 5 days to retain moisture and flavor.
- Freezing: Wrap individual cake slices tightly in plastic wrap, then place in a freezer-safe container. Freeze up to 3 months. Thaw slices overnight in the refrigerator before serving.
- For best elderflower flavor, use high-quality elderflower bourbon or St. Germaine; inferior brands may taste artificial.
- When using dried elderflowers, finely chop 1 tablespoon before adding to the batter to release more flavor.
- To prevent dense texture, avoid overmixing once dry ingredients are folded into the wet batter.
- Checking doneness 5 minutes before the recommended baking time helps avoid overbaking.
- If cake layers are difficult to release, tap the pan gently on a flat surface 10 minutes after cooling before inverting.
- For a smooth frosting, sift powdered sugar beforehand and beat the butter and sugar until fluffy.
Nutrition
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided