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Cheesy Sausage Bake

Cheesy Sausage Bake

Tender lavender lemon cake with blackberries and silky buttercream. A stunning dessert for special occasions. Find more recipes like Cheesy Sausage Bake.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs, separated
  • 1 tbsp lemon zest zest from 1 lemon
  • 1 cup lukewarm milk
  • 1 1/2 cups all-purpose flour
  • 3/4 cup almond flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup fresh blackberries
  • 1 tbsp cornstarch
  • 1/3 cup water
  • 2 cups unsalted butter, softened
  • 1/4 tsp lavender oil culinary-grade
  • to taste purple food coloring optional

Equipment

  • Electric hand mixer or stand mixer
  • Medium and large mixing bowls
  • Whisk and rubber spatula
  • Wire cooling rack
  • Candy thermometer

Method
 

  1. Preheat the oven to 350°F and grease and flour three 8-inch round cake pans.
  2. In a large bowl, cream the softened butter and granulated sugar until fluffy; beat in the vanilla and egg yolks one at a time.
  3. In another bowl, whisk together flours, baking powder, and salt.
  4. Gradually add the dry mixture and milk to the butter mixture, alternating between the two until just combined.
  5. In a small bowl, toss the blackberries with cornstarch, then gently fold them into the batter.
  6. Beat the egg whites until stiff peaks form, then gently fold into the batter.
  7. Divide the batter among the prepared pans and bake for 25-30 minutes, until a toothpick comes out clean.
  8. Let the cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  9. For the buttercream, combine water and sugar in a pot; heat until dissolving, reaching 240°F.
  10. Beat egg yolks until thick, then slowly pour in the hot syrup while mixing until cool.
  11. Gradually add softened butter to the yolk mixture, then beat in lavender oil and food coloring if desired.
  12. Assemble the cake by layering it with buttercream and chilling between layers before frosting the top.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 7gFat: 20gSaturated Fat: 12gCholesterol: 105mgSodium: 230mgPotassium: 250mgFiber: 1gSugar: 30gVitamin A: 8IUVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

For the best results, ensure all ingredients are at room temperature before starting. You can substitute fresh blackberries with frozen ones; just don’t thaw them before adding to the batter. Use room temperature ingredients for the buttercream to prevent any curdling. The cake can be made ahead of time and stored in the refrigerator for 3-4 days or frozen for up to 2 months. Decorate the cake with fresh blackberries and lavender for a stunning presentation.
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