Shopping list for the cake
250g soft butter
250g caster sugar
4 large free-range organic eggs
250g self-raising flour
3 tablespoons elderberry syrup
2 sachets vanilla sugar
grated zest of 1 lemon
and for the icing
170g soft butter
200g cream cheese, full fat
470g icing sugar
To decorate: strawberries and mint
Today we bake a delicious, festive summer cake with cream cheese icing and fresh strawberries. We found the recipe on this blog by a Brtitish toy webshop. We bake the cake in 2 springform baking tins of 22 cm in diameter, with baking paper clamped on the bottom. Baking the cake isn't much work, Finding elderberry syrup can be a bit more difficult, depending on where you live. We bought it at Ekoplaza.
Because our mini monsters don't like lemon zest, we replace the lemon zest with 1 tablespoon of lemon juice. in the cakes :)) We give the original list of ingredients at the top of this blog and in the recipe. Just so you can make your own choice.
How to make an elderberry and lemon cake
Place butter and sugar in the mixer.
Beat together until creamy.
Briefly beat in vanilla sugar.
Then beat in the eggs, one by one.
Add the elderberry syrup and lemon zest.
Fold it into the butter mixture.
Sift in the flour, in 3 parts.
Preheat the oven to 180°C / 160°C hetelucht
Fold in the flour lightly.
Clamp baking paper in the tin.
Grease both baking tins.
Divide the batter over the baking tins.
Smoothen the top as neatly as possible using the back of a spoon
Bake the cake for 25-30 minutes.
Check if the cake is done.
Allow the cakes to cool briefly in the tin.
Then cool completely on a wire rack.
Cut one of the cakes into 8 equal points.
What you will make is the summer sun.
Beat an icing with all the ingredients.
Cover the cake with the icing.
Spread the strawberries and mint leaves over the elderberry-lemon cake.
Enjoy!