Tangy Citrus Berry Cake (Print-Friendly Version)

# What You'll Need:

→ Citrus Cake Layers

01 - 210 ml good-quality buttermilk
02 - 280 g icing sugar
03 - 3 medium eggs from room temperature
04 - 10 g cornflour
05 - 1/2 tsp baking soda
06 - Juice and zest from half a lemon
07 - 1 1/2 tsp vanilla essence
08 - 1/4 tsp fine table salt
09 - 260 g plain flour
10 - 1 1/2 tsp baking powder
11 - 150 g room-temp unsalted butter

→ Berry Filling

12 - 1 batch homemade strawberry compote

→ Special Strawberry Buttercream

13 - 1 batch of Strawberry Swiss Buttercream

→ Lemon Whipped Mascarpone

14 - 1 batch of whipped Lemon Mascarpone cream

→ Citrus Glaze

15 - 2 small spoons of lemon curd
16 - 50 g cooking chocolate (white)
17 - Yellow gel food coloring
18 - 50 g double cream

# Step-by-Step Directions:

01 - Set your oven to 165°C (325°F) and line three 15 cm (6-inch) tins with baking paper. Combine plain flour, baking powder, fine salt, baking soda, and cornflour in one bowl. In another, using a mixer set on medium, whip softened butter with icing sugar and lemon zest until fluffy. Blend eggs and vanilla into this mix until smooth, then carefully alternate adding the dry mix with buttermilk and lemon juice until it’s lump-free.
02 - Divide the mix equally into the tins, smoothing the tops. Bake for about 30 minutes or until they’re lightly browned and a toothpick comes out clean. After a few minutes of cooling in the tins, move the layers onto a rack to cool completely.
03 - Cook your strawberry compote from scratch, then set it aside to chill fully.
04 - Whip up your Strawberry Swiss Buttercream by following its easy instructions.
05 - Whisk together the Lemon Mascarpone Chantilly cream following the guidance provided.
06 - Trim your cake layers if necessary. Start with one layer on a cake stand, pipe a circle of strawberry buttercream around the edge, and spread strawberry compote and whipped mascarpone in the middle. Layer the next cake and repeat until all layers are stacked. Cover the whole thing in a thin coat of buttercream, then refrigerate for 2 hours or quick-freeze for 30 minutes.
07 - Over a bowl of simmering water, gently melt white chocolate and cream together. Stir in lemon curd and a drop of yellow color, cooling the glaze to about 30°C (86°F). Pour it on top of the chilled cake, letting it run down the edges for a drip effect. Finish decorating with buttercream swirls and slices of lemon. Let the cake sit for 20–30 minutes at room temperature before serving.

# Helpful Notes:

01 - Keep the cake refrigerated for up to four days or frozen for three months.
02 - Make sure the cake layers aren’t warm before decorating.
03 - Properly seal the strawberry filling to avoid any leakage.
04 - Ensure the cake is well-chilled before glazing for the best look.

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