It’s been a little quiet on the blog for a while, but we’re back with a brand new recipe for a layered Celebration Cake and some pretty big news; Camilla is pregnant, and we’re going to have a baby boy come November! Yay!
It’s exhilarating, terrifying, and wonderful all at the same time! And it’s crazy to think back on the time, almost 7 years ago now, when I asked Camilla if she wanted to hook up for real. Back then, we were only just thinking of moving to Copenhagen to study; I was on my way to India with my family for several weeks; and Camilla was considering signing with a handball team in the completely opposite end of Denmark. Neither of us knew what the future (even just the imminent future) would bring, but there was a certain connection with this girl that made me wanna go for it. Luckily, she too wanted to hook up, and it was the beginning of our greatest adventure ever. We’ve had so many wonderful experiences together since then, and now here we are, expecting our first child and eagerly waiting to open yet another chapter in this exiting adventure of ours!
If news like this doesn’t call for cake, then nothing does!
This Celebration Cake sports a gluten-free vanilla sponge, a ton of mascarpone creme, a mountain of fresh berries, sprinkles of elderflower, and a very distinct feeling of Summer. It’s best served when celebrating joyful and life-changing occasions.
(Makes a 20″ cake)
75 g butter, melted
100 g buckwheat flour
2 tbsp starch (arrow root or corn starch)
50 g walnuts, ground to flour
100 g honey
1 tsp baking powder
1 tsp vanilla powder
Filling & topping
400 g mascarpone creme
4 tbsp honey
Zest of 1 orange
6 tbsp orange juice
3-4 types of berries
Elderflower or other eatable flowers (optional)
Preheat the oven to 175 C / 350 F and prepare a 20″ springform baking tin by greasing and lining the base with baking parchment.
Grind walnuts into flour in a blender or food processor. Mix buckwheat flour, walnut flour, starch, baking powder and vanilla powder in a small bowl and set aside. Melt butter at low heat and set aside. Then separate the whites and yolks of the eggs into two separate bowls. Using a hand-held electric mixer, whisk the egg whites until stiff peaks form when the whisk is removed. In a separate bowl whisk the egg yolks with honey until it’s white and foamy (approx. 5 minutes). Then, using a rubber spatula, gently transfer and fold the flour-mixture into the foamy egg yolks before folding the butter into the mixture. Lastly, fold the egg whites into the mixture, one half of a time. Transfer the sponge dough into the prepared baking tin and bake for 30 minutes.
Meanwhile, prepare the filling by mixing mascarpone creme, honey, orange zest and juice in a bowl. Mix well and set aside.
When the sponge is cooled, divide it horizontally into two halves, using a bread knife. Assemble the cake by applying half of the filling creme and a layer of berries onto the bottom half of the sponge before adding the upper half of the sponge. Gently apply a bit of pressure on the upper half of the sponge before adding the final layer of filling creme, berries and elderflower on top.