Strawberry, Lemon and Prosecco Cake

17 March 2018

This week I have been creating a special cake for a wonderful lady who retired after 40 years as a nurse. She will be sadly missed by so many but I hope she has a fabulous retirement.  To help me create the cake, I used my VonShef mixer which makes baking so much easier. It also makes clearing up a doddle too as the splash guard avoids splattering the walls.


I think I forgot how time consuming making a special cake is and it was a good job I had booked a few days off work.


I also added some whole strawberries to the finished cake just for the little extra touch.


What do you think? Was it worth the effort?


print recipe

Strawberry, Lemon and Prosecco Cake
Ingredients
  • 550g Self Raising Flour
  • 550g Caster Sugar
  • 550g Unsalted Butter
  • 8 Eggs
  • 4tsp Lemon Essence
  • 2tsp Baking Powder
  • 4tbsp Milk
  • 250g Quality White Chocolate
  • 200g Shortbread crumbled
  • 1tbsp Dried Strawberries
  • 7floz Prosecco
  • 100g Caster Sugar
  • 200g Unsalted Butter
  • 350g Icing Sugar
  • 2tsp Vanilla Bean Paste
  • To layer Strawberry Jam
  • 400g Strawberries
  • 1 packet Mini Meringues
Instructions

For the cake
1. Preheat the oven to 160 degrees (fan oven).
2. Grease and flour 4 x 8 inch cake tins.
3. Beat the caster sugar and butter until fluffy.
4. Beat the eggs and add the lemon essence.
5. Sift the flour and the baking powder together.
6. Add the eggs and flour a little at a time to the butter mixture.
7. Add the milk and mix thoroughly together.
8. Share between the 4 baking tins and cook for approximately 30 minutes until golden brown.
9. Leave to cool on a wire rack.

For the Prosecco syrup
1. Heat the caster sugar and prosecco until dissolved and simmer for around 5 minutes until a syrup forms.
2. Leave to cool.

For the Chocolate Shards
1. Melt the white chocolate over a pan of boiling water.
2. Line a baking sheet and pour over the melted chocolate.
3. Whilst the chocolate is still warm, sprinkle with the dried strawberries and crumbled shortbread.

For the Icing
1. Mix the butter, icing sugar and remaining prosecco syrup until smooth and set on one side.

To assemble the cake
1. On top of 3 of the cakes drizzle a tbsp. of prosecco syrup, then a layer of strawberry jam, a layer of sliced strawberries and finally a thin layer of icing.
2. Put the slices on top of each other and cover the whole cake in a thin layer of icing.
3. Sprinkle with dried strawberries.
4. Finally add the white chocolate shards, strawberries and mini meringues.

Details
Prep time: Cook time: Total time: Yield: Serves 24

7 comments:

  1. Oh wow, this is such a stunning cake Cathy. it looks delicious. I need a slice :) Yummy.

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  2. I like the sound of a prosecco cake. I will definitely like to try this recipe.

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  3. Oh wow, two of my favourite things together as a cake. I need to make this!!

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  4. Did somebody say prosecco??? YUM! That looks delicious!

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  5. This cake looks so delicious and I love the that is has Prosecco in it! Plus the strawberry topping and that icing looks so yummy

    Laura x

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  6. This is beautiful, I bet it went down very well!

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