Buttermilk Vanilla Cake and Homemade strawberry Jam ! { Recipe } - Historias del Ciervo by Julian Angel
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Buttermilk Vanilla Cake and Homemade strawberry Jam ! { Recipe }


02 03 04 06 07 08[:en]Texture Buttercream Cake with Chocolate drip

Vanilla Buttermilk Cake
Serving size: 12 – 14 medium slices
260 g Cake flour
240 g White Sugar
115 g Butter softened
3 Eggs lightly beaten
150 g buttermilk
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp Vanilla bean paste
1. Preheat oven to 325F / 160C.
2. Grease and flour 2 cake pans of 15 cm or 6 inches diameter.
3. Sift flour, baking powder, baking soda and salt.
4. Beat butter on medium-high speed for about 5 minutes or until pale. Add sugar and continue beating a few minutes until creamy and fluffy.
5. Add lightly beaten eggs slowly beating at medium speed. Add vanilla paste.
6. Add half of the flour mix, then buttermilk and then the remaining flour. Beat on low speed just to integrate the flour and the mix looks smooth. No more than 1 minute.
7. Divide mix in 2 equal batches and pour them over the layer cake pans. Take them to the oven for about 45-50 minutes or until a toothpick inserted comes out clean and the surface looks soft brown.
8. Let them rest in the cake pan for 5 minutes, take the cakes out and let them cool to room temperature.
Texture Buttercream Cake with Chocolate drip
Texture Buttercream Cake with Chocolate drip
Strawberry Jam
150 g fresh strawberries in small pieces
30 g sugar
Juice of 1 lemon
1. Mix all ingredients in a saucepan and cook at high temperature until it boils. Whisk constantly.
2. Cook at medium low temperature 10 minutes more.
3. Let cool. Set aside.
Swiss Meringue Buttercream
150 g Egg whites (about 4 large egg whites. It is important to measure)
250 g Butter, softened
200 g White sugar
1/2 tsp Vanilla extract (Optional)
Red gel food coloring
Green gel food coloring
1. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 65°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any lumps.
2. Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool.
3. Once meringue is ready start adding soften butter slowly until it is fully incorporated. Whip 10 minutes at medium- hight speed.
Chocolate Glaze
80 g Dark Chocolate
50 g Butter
1. In a small saucepan mix both ingredients. Bring pan over medium heat until both ingredients dissolves completely. Let cool and use it at 30 ° C / 86 ° F.
Chocolate Sail
40 g Dark Chocolate Best Quality coarsely chopped
25cm x 25cm square parchment paper
Edible Silver Dust
1. Melt in a double boiler or in a microwave.
2. Let cool some minutes and spread the melted dark chocolate onto the piece of parchment paper using a offset spatula. Wait some minutes until chcoolate is just starting to set and fold and shape the sail using a cup.
3. Place in a cool place to set completely. Don’t refrigerate or Chocolate will lose shine.
Texture Buttercream Cake with Chocolate drip
Texture Buttercream Cake with Chocolate drip
To Assemble and decorate Cake
1. If cakes are domed on top, even out with a knife (Frozen cakes work better here). You can cut both cakes in half so you get 4 evenly layers for a fancy and taller cake; or you can make a 2 layer cake only.
2. Place the first layer on a cake board and using a pastry bag, pipe buttercream around top of the cake and fill the center with the strawberry jam. Repeat the process twice.
3. Spread meringue buttercream all over the cake and then remove all any excess with the icing smoother and take it to the refrigerator about 30 minutes.
4.Bring the cake from the refrigerator and using the offset spatula cover with buttercream again.
5. Begin covercoating cake and smoothing slowly. Be patient. Pay attention to get smooth surfaces and straight edges and freeze again.
6. Divide remaing buttercream in 3 equal batches. Color one batch in red, another one in green and leave the third one white.
7. Use your spatula to start making desired texture. Watch the video for inspiration. Freeze again.
8.Chocolate drip: I use glaze at 30 ° C / 84 ° F. If you don’t have a thermometer, make sure the glaze is at room temperature before using it, in this way the Chocolate will not melt buttercream and you will get a more interesting thickness. Drip it over the center of the cake and take it to the edges using a offset spatula.
9. Use chocolate sails, fresh flowers and fresh strawberries to decorate cake on top.
Texture Buttercream Cake with Chocolate drip
Texture Buttercream Cake with Chocolate drip
Texture Buttercream Cake with Chocolate drip[:]

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