Would you mind if I asked for the recipe for your famous lavender cake?
Hi :D
Still not sure how you found out about the lavender cake (probably my tags on something) but I shall answer your ask - fair warning though, I'm too lazy to convert much of the measurements into Imperial, so much of it will be metric. Convert at your own risk ;)
The Cake TM:
6 eggs 1 teaspoon of lemon extract (+ the zest of one lemon) 220g sugar 280g flour (all-purpose) 2 teaspoons of baking soda A sprinkle of salt
Split the eggs and beat them until they are firm (don't overbeat) and then slowly pour the sugar into the mixture to make a meringue (which you cannot overbeat thank god).
Once this is done slowly pour one egg yolk at a time into the mixture - then shift the flour, baking soda, and lemon zest into the mixture and gently fold the dry ingredients into the wet ingredients until they are combined - but only just.
You don't want to overmix.
Really.
Line the bottom of a 9 or 10 inch baking pan with baking sheets, but DON'T butter the sides. Bake at 175-180 °C (375F) for about 45 minutes or until it survives the poke test. Let cool slightly and cut in as many layers as you like. (i usually do three layers)
The Buttercream:
500ml whole milk 1 pinch vanilla extract 2 bags of vanilla custard powder 100g caster sugar 1 egg yolk 500g softened butter 10 drops lavender extract a few branches fresh lavender (optional)
Heat 450ml of the milk in a pan, mixed with the vanilla and lavender extract. In a seperate bowl mix the custard powder with the rest of the milk, the egg yolk and the sugar until well combined.
Once the milk comes to a boil, quickly mix in the custard/egg mixture. Mix well. Let it simmer for about a minute, but don't stop mixing for even a second. Take it off the heat.
Put the finished pudding into a deep bowl, cover with clingfilm, and let cool.
(optional) Wash and dry the fresh lavender before chopping it finely and mixing it into the butter.
IMPORTANT butter and custard/pudding need to be the same temperature for this next bit. Once the pudding has cooled to room temperature, slowly whisk pieces of butter into the mix until everything is well combined.
Try the creme to see if you like the amount of lavender - if not, add more lavender extract.
The Ganash:
200g white chocolate 80ml heavy cream 1 tbsp butter a few drops lavender extract
chop white chocolate until its small and even.
bring butter/heavy cream mix to a simmer and add lavender extract - DO NOT BOIL
once the heavy cream is hot enough, gently pour it over the chopped white chocolate.
Wait a minute and start mixing - don't stop until its smooth and uniform.
set aside
Other:
lemon curd / good lemon jam simple syrup
Assembly:
place bottom layer of cake on a plate, add one or two tablespoons of simple syrup onto the cake before spooning a third of the jam/curd onto the cake. Spread evenly. Now add a third of the buttercream - spread evenly.
Repeat with the second layer.
Add the top layer of the cake and crumb-coat the cake with the rest of the buttercream. Put it in the freezer for 30mins to chill.
Prepare the ganash - if it's too solid, gently warm it back up my placing it in a microwave in 10 sec increments.
Place the cake on a cake rack and slowly pour the ganash over the cake, starting in the middle and only slowly working your way to the edges.
Decorate and enjoy!
