Recipe: Elderberry & Lemon Royal Wedding Cake

Eat like a royal! Meghan Markle Royal Wedding Cake recipe

Elderberry & Lemon Meghan Harry www.theluckywife.life
I loved watching the elegant ladies & gents who attended the royal wedding of Prince Harry & Meghan Markle.  Alas, my invitation must have gotten lost in the mail (yours too?).  No worries!  You can now celebrate the royal couples nuptials by enjoying your very own slice Elderberry & Lemon Wedding cake.  I just made this and it is beyond delicious.  It so EXTRA.
From Voraciously lead writer Becky Krystal, based on recipes from “The Violet Bakery Cookbook,” by Claire Ptak (Ten Speed Press, 2015)- Revised by Melanie Knight 2018.  Servings: 16- you can half the recipe to make a 1/2 cake

For the Filling

  • 8 tablespoons (1 stick) salted butter, at room temperature, plus more for the pans
  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest (from 1 lemon; reserve the juice for the frosting)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2/3 cup whole milk
  • 1 teaspoon St-Germain elderflower liqueur (for cake batter)

    To baste cooked cakes before frosting

  • 1/2 cup St-Germain elderflower liqueur

    For the Filling

  • 1 cup chilled heavy whipping cream
  • 1/2 cup store-bought lemon curd

    For the frosting

  • 14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
  • 4 cups confectioners’ sugar
  • 7 tablespoons whole milk
  • 1 tablespoon St-Germain elderflower liqueur
  • 1/2 teaspoon finely grated lemon zest and 2 tablespoons lemon juice (from 1 lemon)

Directions

For the cake: Preheat the oven to 300 degrees. Rub the inside of the pan with butter and dust with flour.  Set aside.

Mix the sugar and lemon zest on low until blended and fragrant.  Add the butter; beat on medium-high speed for about 3 minutes, or until the mixture is fluffy and almost white. Meanwhile, lightly whisk together the eggs, vanilla extract and salt in a liquid measuring cup. Reduce the speed to low; gradually add to the butter-sugar mixture until fully incorporated. Stop to scrape down the bowl.

Whisk together the flour and baking powder in a separate bowl, then add half of it to the butter mixture. Beat on low speed until just combined, then add the milk and the elderflower liqueur, if using. Beat on low speed, until combined. Add the remaining flour; beat on low speed until no trace of dry flour remains. Divide equally among the cake pans and smooth the top with an offset or flexible spatula. (If you have a kitchen scale, each portion of batter should weigh about 300 grams, or about 10 1/2 ounces.)

Bake (middle rack) for 15 to 20 minutes (mine took quite a bit longer), until the top of the cakes spring back to the touch. The edges will be lightly browned and starting to pull away from the sides of the pans. Cool in the pans for 15 minutes ( I set mine int he freezer), then run a round-edged knife or offset spatula around the inside of the pans to release the layers.  Use a pastry brush to apply the elderflower cordial a total of four times, allowing a few minutes in between so the liquid is absorbed.

If you need to reuse the pans to yield a total of three layers, wash and dry the pan(s) and repeat the baking and brushing with cordial.

For the filling: Pour the heavy whipping cream into the bowl of a stand mixer fitted with balloon-whisk attachment (I used regular mixer paddles). Beat on high speed until it can hold a firm peak. (Pull off the whisk attachment or beaters out and see how the cream in the bowl and on the equipment looks. If it flops over, it needs more time; if it holds its shape, you’re set.)  Fold in the lemon curd on low mix speed.Cover the bowl with plastic wrap and place in the refrigerator until you’re ready to fill the cake.

For the frosting: Combine the butter and 2 cups of the confectioners’ sugar in the bowl of a stand mixer or handheld electric mixer. Beat on low speed and then increase to medium-high. Scrape down the sides of the bowl. On medium-low speed, gradually add the milk, beating until combined.

Add 2 more cups of confectioners’ sugar and beat on low speed for at least 3 minutes. The mixture should be smooth. Add the lemon zest and juice and St-Germain, if using; beat on low speed until incorporated. Continue adding more confectioners’ sugar until you get the right consistency (this can vary somewhat depending on the temperature of your kitchen and how soft the butter was initially); the frosting needs to be thin enough to spread but thick enough to not run off the cake. It’s perfectly fine to let the frosting chill for a bit in the refrigerator; you may need to briefly beat it again to smooth it back out.

To assemble the cake, place a dab of frosting in the middle of a 9- or 10-inch cardboard cake round (you could also just place the cake directly on a large plate, ideally with little or no rim). Place one cake layer in the center, with the cordial-soaked side face up.

Use a pastry bag fitted with a large round tip or zip-top bag with one corner cut off to squeeze a border of frosting around the top of the cake, just inside the edge. This will serve as a kind of dam to hold in the filling.

Use an offset spatula or spoon to spread half the filling inside the ring of frosting. Place the next cake layer on top, also cordial-brushed side up. Repeat with another ring of frosting and the rest of the filling.

Lay the final cake layer on top. Place a small amount of frosting in a separate bowl for the crumb coat, which is your base layer of frosting that will help seal in the crumbs and give you a smooth surface to which you can apply the rest of the frosting. Use an offset spatula or table knife to apply the thin crumb coat all over the top and sides of the cake. Transfer the cake to the refrigerator for 20 to 30 minutes, to let the crumb coat set.

Apply the remaining frosting to the cake, and decorate the top with crystallized and/or fresh flowers, if using. Return the cake to the refrigerator to let the frosting firm back up, another 20 or 30 minutes.

Because the filling and frosting are soft, the cake is easier to cut when it’s still a bit chilled; by the time everyone eats the cake, its temperature will be just right. Let the cake sit at room temperature for just a few minutes before cutting into slices and serving.

 

Author: Melanie

Conquering the world, 1 recipe at a time. Life is a feast and most poor fools are starving to death. Join me on Instagram, the_lucky_wife

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