KitchenAid Ukraine
Recipes
Lemon and rosemary layer cake with dark berries

Lemon and rosemary layer cake with dark berries

1 h 25 min

Ingridients

330 g of cupcake flour
330 g of sugar

1 teaspoon of salt

400 g of unsalted butter, softened

<4 large eggs at room temperature

1 tablespoon of lemon zest (2 lemons)

6 tablespoons lemon juice (2 lemons)
1 tablespoon (+ extra for the top of the cake) of fresh rosemary, finely chopped
1 teaspoon of vanilla extract
1 teaspoon of almond extract
270 g of blueberries

225 g of blackberries

1 teaspoon of chia seeds

690 g of powdered sugar
2 teaspoons of vanilla paste

preparation

A wonderful combination of bright citrus and rosemary, layered with rich vanilla buttercream and homemade chia berry jam. Perfect for celebrating special occasions such as birthdays or intimate gatherings. This cake has a unique flavor profile that is sure to impress.

Preheat the oven to 180°C. Grease three 20-cm-diameter baking tins with butter and flour.
Make the cake layers: in a medium bowl, mix the sour cream with the lemon juice, lemon zest, finely chopped rosemary extract, vanilla and almonds. Set aside.
In the bowl of a stand mixer, combine the flour, sugar, baking powder and 3/4 teaspoon of salt. Attach the paddle attachment to the mixer. Turn on speed 1 to combine the dry ingredients. Continuing on speed 1, add 170 g of butter, 1 tablespoon at a time, until the mixture is sandy and crumbly. Stop the mixer and scrape down the sides of the bowl.
Add the eggs one at a time, allowing each egg to be mixed in before adding the next. Turn the mixer to speed 4 and add ⅓ of the sour cream mixture. Mix for 2 minutes. Stop the mixer and clean the sides of the bowl. Turn on speed 4 and add the next ⅓ of the sour cream mixture. Mix for 2 minutes. Stop the mixer and clean the sides of the bowl. Return to speed 4 for the last addition of the sour cream mixture. Mix for 2 minutes.
Distribute the mixture evenly among the three muffin tins and bake for 22-27 minutes or until the sides of the cake pull away from the edges slightly. Allow the cakes to cool in the tins for 10 minutes, then invert them onto wire racks to cool completely before frosting and assembling the cake.
Prepare the berry jam: combine 90 g blueberries and 75 g blackberries in a small food processor or chopper. Process until it becomes a puree. Stop and add the chia seeds, process for another 30 seconds. Leave the jam until it thickens to the consistency of jam. Reserve the extra berries to decorate the cake.
Prepare the icing: in a clean bowl attached to a stand mixer with a paddle attachment, beat 230 g of butter on medium speed for 2 minutes. Stop the mixer and add the icing sugar, vanilla bean paste, and salt. Turn the mixer on low speed to blend, stopping to scrape if necessary, then increase the speed to high to whip the icing for 2-3 minutes. Turn the mixer to low speed and add 2 tablespoons of milk or cream. Beat on high speed. Add more milk or cream if needed to get a fluffy, spreadable consistency.
To assemble the cake, place the bottom layer on a cake plate. Line the edges around the cake with parchment paper. Add about 100 g of the frosting to the center of the cake layer and spread or smear evenly around the edges, making a small border around the perimeter to hold the fruit jam. Add 3-4 tablespoons of fruit jam and spread, leaving a few centimeters around the edge of the cake layer. Place the next layer of cake on top and repeat the frosting and jam. Place the last layer of cake on top and spread the frosting on top. Lightly spread the frosting on the sides of the cake, allowing the cake layers to show through the frosting. Remove the parchment lining around the bottom layer. Top the cake with a beautiful pile of fresh berries and rosemary rings around the edges.