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
200ml milk
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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Thank you for this perfect recipe! ^_^
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Rinako
I don't think there's anything prettier than lilacs on a cake…I am so disappointed in Los Angeles, there aren't any lilacs to be found!
You just never cease to amaze me……and lilacs are edible? I love to eat lavender infused things, but never knew about lilacs – would so love to try that – you make it look so beautiful and so easy, neither I can do, haha. Thanks for sharing, so awesome.
Absolutely beautiful! Your pictures and your blog are amazing!
Gorgeous! Too pretty to eat but I would! : )
Amzaing! Thank you 🙂
My Grandpop grew lilacs and this cake reminds me of him – it is gorgeous as usual 🙂
Your cake is gorgeous! The lilacs are so pretty. Sadly they don't grow in my area.
Absolutely beautiful! You've intrigued me with the lilac infusion – must try this when mine bloom – thanks!
Absolutely beautiful!
This cake is absolutely gorgeous! I have never tried any type of lilac infusion but it looks incredible. Thanks for sharing on Lovely Ladies Linky.
That is just about the most wonderful image of cake/flowers I have ever seen!
Gorgeousness! I've not baked with lilacs before but now I can't wait for ours to pop this week.
Oh it is soooo beautiful!
Ohhhh, this is one of the prettiest cakes I have ever seen! So lovely!!! Pinned and shared on Twitter!
Aimee , this cake is gorgeous!!!
XO Mary
omygosh! its like a work of art! I don't think i'd actually let anyone touch it let alone eat it.
simply beautiful!
Beautiful cake Aimee. Thanks so much for Wednesday's Adorned From Above Link Party.
Have a great week.
Debi and Charly
So beautiful, the lilac infusion is just brilliant!
So beautiful and original! Did not know lilac flowers were edible. Love it!
So beautiful and original! I did not know lilac flowers were edible. Love it!
Oooh that looks gorgeous! I might have to do a similar thing with elderflowers (we get them on a tree at the end of our garden).
This might be the most beautiful cake I have ever seen. Just lovely.
Hello! Can this cake be assembled a day ahead of time? Thanks, Riley
Yes it should be fine if you keep it in the fridge then let it get to room temp for half an hour before serving xx
What a beautiful cake!
When you say “and add half to the mixture and fold in with a metal spoon being careful not to loose any of the volume” can you clarify those directions?
Add half the flour to the whipped egg and fold in generally so you don’t knock out the air the add the rest and fold in again