Description
This structurally sound tiered cake features a delicate vanilla sponge fortified with sour cream and cake flour. Layered with bright lemon curd and stiff raspberry jam, it is finished with a stunning birch-bark buttercream texture and hand-piped floral decorations.
Ingredients
- 12 oz cake flour
- 8 oz full-fat sour cream
- 9 oz unsalted butter, softened to 65°F (for cake)
- 8 fl oz pasteurized liquid egg whites
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Vanilla extract
- Unsalted butter, room temperature (for buttercream)
- Powdered sugar
- Lemon curd
- Stiff raspberry jam
Instructions
- Preheat the oven to 350°F (177°C) and line three 6-inch cake pans with parchment rounds and non-stick spray.
- Combine the granulated sugar, cake flour, baking powder, baking soda, and salt in a stand mixer and mix on low for 60 seconds.
- Add the 9 ounces of butter and the majority of the sour cream to the dry ingredients, mixing on medium for 90 seconds to coat the flour in fat.
- Whisk the egg whites, remaining sour cream, and vanilla together, then add to the mixer in three separate batches, mixing well after each addition.
- Divide the batter between the prepared pans and bake for 35-40 minutes until the internal temperature reaches 210°F.
- Prepare the buttercream by mixing egg whites, powdered sugar, and salt for 5 minutes, then gradually beat in the room-temperature butter for 10 minutes.
- Pipe floral shapes onto wax paper using Russian tips and refrigerate for 60 minutes until firm.
- Assemble the cake by piping buttercream dams to hold the lemon curd and jam, then apply the birch-bark finish and chilled flowers.
Notes
For the best results, ensure your butter is exactly 65°F; this specific temperature allows for the perfect emulsion that supports the heavy fruit fillings. If your buttercream appears to break while adding the butter, simply continue beating at medium speed and the mixture will eventually smooth out into a stable frosting.
- Prep Time: 45 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American