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Blackberry Lemon Elderflower Cake

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Blackberry Lemon Elderflower Cake

Ingredients

  • 2 9×3 inch rounds of lemon chiffon cake, cut horizontally
  • 12 oz elderflower simple syrup
  • 1 cup blackberry curd
  • 4 cups blackberry swiss meringue buttercream frosting, room temperature
  • fresh blackberries for garnish
  • 14.5 oz cake flour
  • 8.75 oz confectioner’s sugar
  • 6.75 oz whole milk
  • 6 oz canola oil
  • 3.25 oz eggs
  • 0.5 oz baking powder
  • 13 oz egg whites
  • 9.5 oz granulated sugar
  • 1 tsp vanilla extract
  • 3-4 oz lemon juice
  • 1 cup sugar
  • 8 oz water
  • 4 oz st. germain elderflower liqueur
  • 2-4 cups blackberries, fresh or thawed
  • 1/2 cup water
  • 1 tsp orange zest
  • 1 cup sugar
  • 2 oz. butter
  • 4 tbsps cornstarch
  • 4 tbsps cold water (originally 2 tbsps, but was impossible to mix)
  • 8 oz egg whites
  • 16 oz sugar
  • 16 oz butter, room temperature
  • 1 tsp vanilla extract
  • 4-6 oz blackberry purée
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Published 2014-09-09 13:29:59 (2 years ago).

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