Lemon Madeira with Berries

P1150174A Cake lover will definitely love this small and yet fabulously to eat. I made this for my friend request something new from the tradition patisserie.

I made lemon madeira and sandwich it with home made lemon curd, topped with crème pâtissière and fresh raspberry and blackberry. I love the colour of berries shine on the cake and look very summer and sunshine too.

As I loved madeira cake on its own, the golden-yellow colour with crack usually (but this I had it remove to assemble to be a sandwich cake. If you would like to try just the madeira cake on its own, here is the full recipe for this cake. You could just stop where the cake is finished to cool, but I can’t stop myself to develop  more and make it interesting.

Madeira cake:

  • 240g unsalted butter, softened
  • 200g caster sugar,plus extra for sprinkling
  • Grated zest and juice of 1 unwaxed lemon
  • 3 large eggs
  • 210 self-raising flour (you can use plain flour with 21g of baking powder)
  • 90g plain flour
  • Fresh raspberry and blackberry

Lemon curd:

  • Grated zest and juice of 1 unwaxed lemon
  • A pinch of salt
  • 40g sugar
  • 45g butter
  • 2 egg yolks

Crème pâtissière:

  • 3 large egg yolks (roughly 60g)
  • 50g caster sugar
  • 20g Cornstarch
  • 2 tsps vanilla extract
  • 250ml whole milk
  1. To make the lemon curd, put the lemon zest and juice, salt, sugar and butter into a small saucepan and heat gently until the sugar and butter have melted.
  2. Remove from the heat. Whisk the egg yolks in a bowl, then add to the pan and whisk vigorously. Return the pan to a low heat and whisk constanly as the curd starts to thicken.
  3. Don’t stop whisking or the egg will curdle (if the curd starts heat and pass the curd through a sieve into a bowl.
  4. Place cling film in direct contact with the curd and refrigerate for at least an hour, or overnight.
  5. To make the cake. Preheated oven of 170ºC. Grease and line two 12cm round spring form cake tins.
  6. Cream the butter and sugar, and add the lemon zest. Add the eggs one at a time with a tablespoon of the flour for each.
  7. Then gently mix in the rest of the flour and finally, the lemon juice. Sprinkle with caster sugar (roughly 2 tablespoons should do it)
  8. Bake  for 45 minutes to 1 hour or until a cake taster comes out clean. Remove to wire rack and let it cool in the tin before turning out.
  9. To make the creme patissiere. Whisk the egg yolks with the sugar until light and thick, then whisk in the cornstarch.
  10. In saucepan add the vanilla extract into milk, bring the milk to a boil and switch off the heat.
  11. Pour the milk in a slow stream on to the egg mixture, whisking vigorously all the time.
  12. Return the mixture to a clean pot and continuously whisk over a medium heat. Make sure to scrape theside and  bottom of the pan, otherwise it will burn. The cream will start to thicken. Once it release a bubble or two, take it off the heat.
  13. Pour on to a tray lined with clig film. Cover with cling film (pat the clig film so it sticks directly on to the cream) and refrigerate for at least an hour before using.
  14. When the cake is cool, level the cake by cut off the uneven top then spread the lemon curd onto one of the cake, sandwich another one on top.
  15. Spread the creme patissiere on top of the cake then top with raspberry and blackberry.  Done!

I hope this recipe bring a really enjoyment on your table. Have fun!

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