Tuesday, June 21, 2011

Lindsay's Graduation Cake

So what do you do when you buy too many strawberries? Besides eat a ton of them, I mean. You make a cake. Specifically, you make a cake for your dear friend who is graduating from medical school. Yeah, my friend is a doctor. You don’t have a doctor friend? You actually don’t need an occasion for this cake because it is delicious and awesome and so summer.

The original is here and I made some modifications, some out of necessity and some on accident (like using all the whipped cream on one layer and then have to make more). I weighed everything like they do across the pond. If you don’t have a food scale, there are plenty of web resources for converting ingredients. It all works out, I promise. And your new doctor friend will be so happy.

Lindsay’s Graduation Cake modified from Mega Strawberry Summer Cake from Donal Skehan:

One rad layer cake

For the cake-
3 large eggs
225 g. sugar
50 g butter, melted
100 ml. milk
1 tsp. vanilla
210 g. flour
2 tsp. baking powder

For the filling and the topping-
80 g. strawberry jam
2 Tb. berry liqueur
300 g. strawberries, hulled
500 ml. heavy cream

Preheat the oven to 345 degrees and grease two 9” cake pans (or, in my case, use the same one 9” cake pan you have twice).

In your mixer, beat the sugar and eggs in a large mixing bowl until pale and fluffy.

Mix the milk, melted butter and vanilla extract together in a measuring jug and pour into the sugar and egg. Mix through to combine. Sieve the flour and baking powder into the bowl and then using a spatula, gently fold in to the cake mix until completely smooth and combined.
Divide the mix evenly between the two baking tins and place in the oven for 25 minutes or until a skewer inserted into the center of the cake comes out clean.

Allow the cake to cool slightly before turning out onto a wire rack to cool completely. When both cake layers are completely cooled, whip the cream until soft peaks form. Put the jam and liqueur into a food processor and pulse until smooth.
Place one layer on a cake stand and dollop with half the cream, spread evenly and then spread on the smooth strawberry jam. Carefully place the second cake layer on top and add the remaining whipped cream and strawberries.
This cake rocks even after a ride from Portland to Seattle and being transported between an apartment to a hotel room. It was a hit after a long day in the sun, celebrating the new doctor. Make this right now!

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