The Larder Cake: 5 Homemade Ingredients 1 Incredible Cake

Ingredients

• 226 g Unsalted Butter (softened to room temperature)
• 200 g Citrus Vanilla Sugar (homemade sugar infused with lemon zest and vanilla bean; sift to remove any vanilla specks)
• 3 large Eggs (broken into a separate bowl first to avoid shells)
• 5 ml Fiori di Sicilia Extract (homemade floral extract; add in two splashes as directed)
• 5 ml Vanilla Extract (homemade vanilla extract; add with the other extract)
• 240 g All‑Purpose Flour (King Arthur or any high‑quality flour; sifted)
• 2 g Baking Soda (about ½ teaspoon)
• 2 g Salt (about ¼ teaspoon)
• 120 g Crème Fraîche (room temperature; can substitute sour cream)
• 150 g Strawberry Balsamic Basil Jam (homemade jam with black pepper; used as filling)
• 240 ml Heavy Cream (cold, for stabilized whipped cream)
• 115 g Mascarpone Cheese (softened; key to stabilized whipped cream)
• 60 g Powdered Sugar (sifted)
• 60 ml Water (for citrus‑vanilla syrup)
• 10 g Fresh Mint Leaves (tiny tips for garnish)

Instructions

1. Prepare Pans

   Spray the bottom of each 6‑inch round pan with baking spray, then line the bottom with parchment paper. Lightly spray the parchment as well.

   Time: PT5M

2. Measure and Sift Dry Ingredients

   In a bowl, whisk together sifted all‑purpose flour, baking soda, and salt. Set aside.

   Time: PT5M

3. Cream Butter and Sugar

   In the stand mixer fitted with the flat beater, beat softened butter on medium speed until pale and fluffy (about 2–3 minutes). Add the citrus vanilla sugar and continue beating until the mixture is light and airy.

   Time: PT5M

4. Incorporate Eggs and Extracts

   Add eggs one at a time, beating on low until each egg is fully incorporated before adding the next. After the second egg, add half of the Fiori di Sicilia extract and half of the vanilla extract; after the third egg, add the remaining extracts.

   Time: PT5M

5. Add Flour and Crème Fraîche (First Half)

   With the mixer on low, add one‑third of the flour mixture, followed by half of the crème fraîche. Mix just until the flour disappears.

   Time: PT2M

6. Add Flour and Crème Fraîche (Second Half)

   Add a second third of the flour mixture, then the remaining crème fraîche. Mix briefly until smooth.

   Time: PT2M

7. Finish Adding Flour

   Add the final third of the flour mixture. Finish mixing by hand with a rubber spatula to avoid over‑developing gluten.

   Time: PT2M

8. Weigh and Divide Batter

   Place the empty mixing bowl on the kitchen scale, tare to zero, then transfer batter into it. Divide the batter evenly so each pan receives 430 g (≈ 15 oz). Smooth the tops with an offset spatula.

   Time: PT5M

9. Bake the Cake Layers

   Bake in a pre‑heated oven at 350°F (177°C) for 30–35 minutes, or until a toothpick inserted near the center comes out clean and the edges pull away from the pan.

   Time: PT35M

   Temperature: 350°F

10. Cool in Pans

    Allow the cakes to cool in their pans until warm (about 15 minutes), then remove and place on a wire rack to cool completely.

    Time: PT15M

11. Prepare Citrus‑Vanilla Syrup

    Combine ¼ cup (50 g) citrus vanilla sugar with ¼ cup (60 ml) water in a microwave‑safe bowl. Heat in the microwave for 30‑45 seconds until dissolved. Pass through a fine mesh sieve to remove vanilla specks and let cool.

    Time: PT5M

12. Soak Cake Layers

    Using a silicone pastry brush, generously brush the warm syrup over the top and sides of each cake layer while they are still slightly warm. Let the syrup absorb; repeat until the syrup is fully used (about 5 minutes).

    Time: PT5M

13. Level the Cakes

    Place each cake on a cutting board. Using a serrated knife held flat, trim the domed tops to create even layers.

    Time: PT5M

14. Assemble with Jam Filling

    Spread a generous layer of strawberry balsamic basil jam on the bottom cake layer, leaving about ¼ inch from the edge. Place the second layer on top, gently pressing to seat.

    Time: PT5M

15. Make Stabilized Whipped Cream

    In the stand mixer, beat softened mascarpone until smooth. Add cold heavy cream and beat on medium‑high until the mixture reaches soft‑peak stage. Add a ¼ tsp (≈ 1 ml) of Fiori di Sicilia extract, then slowly add powdered sugar while mixing on low. Finish with a pinch of salt and beat until the cream holds soft peaks but is still silky.

    Time: PT10M

16. Pipe or Spread Whipped Cream

    Using a piping bag or spatula, apply a thick layer of stabilized whipped cream around the sides and on top of the assembled cake. Create a smooth finish or decorative peaks as desired.

    Time: PT5M

17. Garnish

    Finely chop fresh mint leaves and scatter evenly over the top. Optionally, add a few fresh strawberries or a dusting of powdered sugar.

    Time: PT3M

18. Chill and Serve

    Refrigerate the cake for at least 45 minutes before serving to allow the whipped cream to set. Remove from fridge, let sit at room temperature for a few minutes, then slice.

    Time: PT45M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g