Eat Right Not Less

Vegan royal lemon and elderflower cake Recipe

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British baker Maisie Stedman came up with a vegan version of the royal’s wedding on May 19 between Prince Harry and Meghan Markle. Stedman created the vegan replica of the spring-inspired royal wedding cake with layers of lemon sponge cake drenched in elderflower syrup and covered with lemon and elderflower “buttercream” icing, then topped it with fresh spring flowers. “It was important for me to create a vegan version of the royal wedding cake for the same reason I love to create any vegan recipe,” Stedman said, she added: “I want to show everyone how easy (and delicious) it is to be vegan. You can create a show-stopping masterpiece, just like the royal wedding cake, with all the taste but none of the cruelty.”

This recipe is mainly composed of four steps that you can find below:

1.Lemon sponge

2. Elderflower syrup

3.Lemon and elderflower curd

4.Icing

Materials

  • 2 15 cm, 2 20 cm and 2 25 cm cake boards
  • 2 15 cm, 2 20 cm and 2 25 cm lemon sponges
  • 400 ml elderflower syrup
  • 3 tbsp lemon and elderflower curd
  • Icing
  • 8 cake dowels
  • Fresh flowers

Directions

  1. First off, cut a thin layer off the top and bottom of each sponge in order to get rid of any crust and create a nice flat surface. Carefully trim the sides as well.
  2. Slice each one widthways through the center so that you have four even rounds of each size.
    Spread a little icing over a 15 cm cake board.
  3. Top with one sponge of the same size, brush over some of your elderflower syrup, add a thin layer of lemon and elderflower curd, and spread with some icing. Repeat twice, then place the final 15 cm sponge on top, cover the stack with cling film, and place in the fridge or freezer to firm up.
  4. Repeat the two steps above with the 20 and 25 cm cake boards and sponges.
  5. Once your cake layers are firm, cover the tops with icing and press a cake board, silver side down, on top. Make sure your top and bottom boards align. Smooth icing around the sides of the layers using a scraper or palette knife. Chill again to firm up.
  6. Run a knife carefully around the cake board “lids” to pop them off. Some icing may come away – just smooth some more over the top.
  7. Coat each layer with extra icing, then run the tip of a palette knife around the sides to create a pretty, rustic effect.
  8. To prevent any of the layers from collapsing, you’ll need to dowel the 20 and 25 cm ones. Place a 15 cm cake board on the 25 cm layer, use a toothpick to make tiny holes around the circumference, then remove the board. Run a dowel straight down through the center of the layer to the board, mark with a pencil the point where it emerges from the top, remove it, cut it at the mark, and trim three other dowels to the same length. Place one back into the center and insert the others as far apart as possible within the toothpick
  9. marks. Repeat for the 20 cm layer.
  10. Finally, simply stack your cakes and adorn with fresh flowers.
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