Lemon and Blackcurrant Stripe Cake
This cake is just so impressive and fun when you slice into it. The combination of tart lemon and sweet, dark berries coupled with the rich buttercream frosting make this a refreshing yet decadent dessert.
TECHNIQUE TIP: Use a small angled palette knife to smooth out the batter before baking and to spread the icing. These work really well for getting an even layer.
For the butter cream, the butter should be softened, but not warm. This makes for a better consistency. The buttercream can be made up to 3 days in advance and stored in the fridge or freezer. Just bring it back to room temperature and quickly whip it in the electric mixer to restore its fluffiness before spreading.
Although the cake is best eaten on the day it's made, any leftovers will be fine the following day if stored in the fridge. As always, bring it back to room temperature before serving.
SWAP OPTION: Blackcurrents are not always easy to get hold of. Blackberries (or frozen mixed berries) will work just was well to get the bright color.
Ingredients
- 8large eggs, whites and yolks separated
- 2/3cup plus 3½ tablespoons granulated sugar, divided
- 1tablespoon lemon juice
- 3/4teaspoon finely grated lemon zest (from 1 small lemon)
- 1/2cup plus 1 tablespoon all-purpose flour
- 1/8teaspoon salt
- Powdered sugar, for dusting
- 12ounces blackcurrants, fresh or frozen and defrosted, divided
- 1/4cup granulated sugar
- 1/4cup light corn syrup
- 1/2cup plus 1 tablespoon granulated sugar
- 1/2vanilla bean, seeds scraped and reserved
- 4large egg yolks
- 1¼cups plus 1 tablespoon unsalted butter, cut into 1-inch cubes, softened
- 1/2cup blackcurrant pureé (recipe above)
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