I sometimes have those days where I want to bake something – but I have absolutely no idea what. My pinterest boards are so full of wonderful pictures and amazing recipes that I want to try, that amidst all of it I just don’t know what to choose. Yesterday was one of those days: I just didn’t know. But I wanted to bake something. So instead of choosing something from all the recipes I’ve put aside to try one day – I went and looked for another recipe. Typical. I ended up searching for and finding a strawberry layer cake recipe with orange zest and vanilla that sounded divine. Since strawberries are the food of spring – even though sometimes it looks more like autumn that spring in Belgium, these days – I thought: yes. This’ll be the one.
(Recipe slightly adapted from Savory Simple)
– 1/4 cup strawberry puree
– 1 cup whole milk, room temperature
– 1 vanilla bean
– 2 tablespoons fresh orange juice
– 280 grams of flour
– 85 grams of potato starch
– 1 tablespoon baking powder
– 3/4 teaspoon salt
– zest of 1 orange
– 340 grams of sugar
– 220 grams of unsalted butter, softened
– 4 eggs, room temperature
– Thinly sliced strawberries for layering
What to do:
01. To make a strawberry puree: either take fresh or frozen strawberries (about 5-6) and let them simmer on a low heat until they’re melted/softened. Mix and let cool down to room temperature.
02. Wet ingredients: combine the puree, milk, vanilla, and orange juice – set aside.
03. Dry ingredients: sift together the flour, potato starch, baking powder, salt and zest – set aside.
04. Cream the butter (make sure it’s soft and at room temperature before you start) until light and fluffy. Add the sugar and mix until light and fluffy again.
05. Add the eggs one by one, mixing until everything is combined after ever addition.
06. Now use a wooden spoon or spatula to mix in the dry and wet ingredients. Alternate between the two like this: dry – wet – dry – wet – dry.
07. Divide over three 20cm diameter round baking tins for 20-25 minutes at 175°C (preheated oven).
– Prepare your favorite crème-au-beurre recipe as wanted.
– Make sure your cake is cooled all the way through so it doesn’t melt your butter cream.
– Put down your first cake, coat with butter cream, put fresh strawberry slices on top. (Don’t use frozen, they will leak through). Make sure to stay well away from the edge (so the picture up top isn’t that great, I had a lot of juice leaking through, making it harder to mask the cake with butter cream.)
– Add another layer of butter cream on top.
– Put the next cake on top and repeat!
– Mask the cake with butter cream. I did a layer of butter cream, and then a layer of whipped cream. Whipped cream won’t stay good as long as butter cream does, but it tastes amazing! ;)