these wonder lilacs were given to me from maddocks farm organics, they sell fresh edible flowers and seasonal salads and herbs.
i decided to infuse the creme patissiere with the lilacs and a vanilla pod to make the most of their sweet flavour.
the sponge is fat less and is so light and springy, its my favourite type of cake and perfect for the delicate flavours.
to make the pastry creme to fill the cake you will need
1 vanilla pod
1 cup of lilac flowers, 2 heads
2 egg yokes
60g sugar (3/4 cup plus 1 tbsp)
20g corn flour (2 tbsp)
in a pan add the milk with the lilac flowers and the vanilla pod (scraped and added in with the flowers)
bring to a light boil then remove from heat and put the lid on and leave to infuse for 10 minutes, in a separate bowl add the yolk and sugar and whisk together, pour the milk mixture through a sift and the add 1/4 of the mixture into the yolk mixture and combine
then pour it back in to the pan and stir continuously over a low heat until it thickens.
then pour into a bowl and continue to stir to stop any lumps
for the cake
4 eggs separated
115g caster sugar (1/2 cup plus 1 tbsp)
115g flour (3/4 cups plus 2 tbsp)
1 tsp baking powder
preheat oven to 180c 350f
in a bowl whip the egg whites until stiff peaks start to form then slowly add the sugar and whip until thick and glossy.
whisk in the egg yolks then sift together the flour and baking powder and add half to the mixture and fold in with a metal spoon being careful not to loose any of the volume
spoon in to two 18cm cake lined tins and bake for about 15/20 minutes,
leave to cool in the tin for 10 minutes then remove from tins and leave to cool completely
add the pastry creme on top of the bottom layer then add some lemon curd on to the bottom of the top layer and sandwich together and whip some double cream and soon onto the top and spread out, decorate with lilacs.
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