Because my mother and her siblings are scattered around the world, the party was a rare opportunity for everyone to get together and have a blow-out feast. Despite the fact that Korea is the land of beautifully decorated cakes, I insisted on making one with a little convection oven that I borrowed, my dad's milkshake maker and one 20cm round cake tin.
|I still can't believe it worked as an oven|
1. The ingredients, Korean whipped cream was unnaturally white and contained something called 'cream flavour added to it' and the flour that I bought had a particularly strong raw flour taste/smell. To make up for these differences, I chose to flavour the cake with yuzu. It had the dual benefits of being easy to source (in the form of yuzu tea/marmalade) as well as being a fresh and vibrant flavour.
2. I was a bit worried about the whipped cream not being firm enough for frosting. I added 1/2c of mascarpone for added richness and stability, this worked very well and tasted amazing with a spoonful of yuzu tea for flavour.
3. Lack of hardware. Without my electric beater, any cake that required creaming butter was out. Luckily, a milkshake maker was perfect for whipping the cream for my new favourite whipped cream cake . Choosing this cake also allowed me to streamline my ingredients list, using whipped cream in both the cake and as frosting and forgoing butter completely.
4. Lack of hardware II. The oven had a tendency to cook the cake at a variable rate. When the edges were perfectly cooked, the centre was still paste-like in consistency. I ended up with slightly overbaked and dry-at-the edges cake. I brushed the cake with fruity syrup for added moisture and in conjunction with the fruit and cream frosting, the texture turned out just right.
5. Lack of hardware III. Without my flower garden, piping bags and tips I was severely limited in how I would decorate my cake. I was wandering aimlessly around the supermarket when I spotted some gorgeous and seasonal pomegranates, I realised that pomegranate seeds would work beautifully in the place of piped borders as long as I did my best to keep it neat. They were also the most fresh and tart pomegranates I have ever tasted. Along with alarmingly unseasonal strawberries and blueberries, this made for quite an impressive cake. The writing was done with melted chocolate and a ziplock bag with the corner snipped off, and some novelty candles from the local bakery completed the look.
The end result was a two-layer yuzu cake, filled with yuzu scented whipped cream-mascarpone and lightly sweetened fruit and topped with pomegranates and berries. I was pretty proud of myself.
Yuzu-mascarpone cream cake
makes a 2-layer, 20cm cake
cake recipe adapted from allrecipes.com
3c whipping cream
2c white sugar
4Tb yuzu tea/marmalade
3.5c plain flour
5tsp baking powder
Filling and frosting
2.5c whipping cream
4Tb yuzu tea/marmalade
2 mandarin oranges (peeled, segmented and as much pith removed as possible)
1 pomegranate (seeds only)
1c of sliced strawberries
1/4c white sugar
blueberries and strawberries for topping
dark chocolate for writing with
1. Preheat oven to 175 degrees Celsius, grease a 20cm round cake pan (or 2 if you have them!) and line the base with baking paper.
2. Whip the cream and sugar to stiff-peak stage, beat in the eggs and yuzu.
3. Sift the flour, baking powder and salt together and fold gently into the cream mixture.
4. Divide between the cake pans and bake for about 25 minutes. Check with a toothpick for doneness.
5. Cool completely on a wire rack.
6. Combine the 1/4c sugar with 3/4c water and boil or heat in a microwave until the sugar has dissolved.
7. Add the sliced strawberries and mandarin oranges to this and leave to cool.
8. Once the fruit and syrup mixture has cooled, beat the remaining cream, yuzu and mascarpone together until you get a spreadable consistency.
9. Place the first cake layer on your plate cake board, brush generously with the fruit-syrup, add 1/3 of the whipped mascarpone cream and top with the syrup-soaked fruit and a handful of pomegranate seeds.
10. Top with the second cake layer and brush with syrup again. Cover the cake with the remaining cream and decorate with fruit and melted chocolate.
Best eaten within 1 day of assembling, although the leftovers were apparently quite good a couple of days later.
|Everybody appreciates birthday flowers.|