In summer we love cool thirst quenchers, delicious ice cream and fresh desserts. They give us valuable water, plenty of protein and minerals, and an extra portion of sweets that make us even happier. That’s why we have 3 unusual cake recipes for you today that you can try out as you please. Whether for a birthday, a wedding or just because, these summery delicacies are definitely suitable for any occasion. Surprise your loved ones with it and enjoy it!
1. Recipe: Mojito Cake
- 250 g flour
- 6 eggs
- 250 grams of sugar
- 120g melted butter
- 1 tsp vanilla extract
For the sugar syrup
- 150g Muscovado sugar
- 4 limes / 2 of them thinly sliced for garnish
- 75 ml white rum
- fresh mint, medium bunch, finely chopped
For the lime buttercream
- 2 limes, peeled and juiced
- 400 g powdered sugar
- 200g butter at room temperature
- 1 tsp vanilla bean paste
- Vanilla Extract
You can be very creative with the garnish
First prepare the sugar syrup. To do this, place the sugar, 40 ml water, lime juice and white rum in a small, heavy-bottomed saucepan. Simmer on low for about 1-2 minutes until sugar is dissolved. Remove from heat, add lime zest and mint leaves and stir. Then cool the syrup and let it rest for a few hours. The flavors develop much better this way.
Preheat the oven to 200 degrees. Grease two baking tins (20 cm diameter) and line with baking paper. Whisk the eggs in a mixing bowl, add the sugar and whisk again. Using an electric whisk or whisk, whisk for an additional 10 minutes until the mixture has tripled in size.
Very carefully add the butter and vanilla extract to the side of the bowl, mixing in gently using a large spatula. Gradually add the flour by sieving. Pour the batter into the baking molds and flatten slightly. Bake for about 15 minutes, until the top is lightly browned. Do the toothpick test to be sure.
Mini mojito tartlets are also a super great idea
Remove the baking molds and let cool for about 5 minutes. Carefully remove the cake bases from the baking molds and place on a wire rack. Strain the simple syrup and brush generously over the top of the cake bases with a pastry brush. Repeat this a few more times until about two-thirds of the syrup is used up.
For the lime buttercream, cream together the butter until smooth, then stir in the powdered sugar, vanilla, lime juice, and lemon zest. Add more powdered sugar if desired. Spread a thin layer of buttercream over the first layer of cake and place the second layer on top. Spread the rest of the buttercream over the top and then the sides of the cake. Decorate with lime slices and serve with the remaining syrup. For the benefit!
2. Recipe: Ombré peach cake
For the cake base
- 2 1/4 cups flour
- 1 1/2 cups sugar
- 3 large eggs
- 3/4 cup unsalted butter
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp vanilla
- 1 cup buttermilk
For the peach filling
- 2 cups chopped peaches
- 2 tsp lemon juice
- 3 tablespoons light brown sugar
- 1 tsp cornstarch dissolved in 1 tsp water
For the peach buttercream
- 5 egg whites
- 1 1/4 cups sugar
- 2 cups unsalted butter
- 2 tsp peach liqueur
- Food coloring – peach, lemon
You can also design the peach cake in one color
1st step: prepare the cake bases
Preheat the oven to 170 degrees and line three round cake tins with baking paper. Whisk together the flour, baking powder, and salt in a medium bowl. Put aside. Using a stand mixer, beat butter until smooth. Add the sugar and beat on medium speed until the mixture becomes smooth and fluffy. Reduce speed and add eggs one at a time. Continue beating and add vanilla. Fold in flour mixture and buttermilk alternately. Work in completely after each addition. Divide the batter evenly into the prepared baking pans. Smooth out the tips with a spatula. Bake for about 30 minutes and test with a toothpick. Leave the cake bases on a wire rack to cool for 10 minutes.
2nd step: peach filling
Place sugar, lemon juice, and 1 cup chopped peaches in a saucepan and bring to a boil. Simmer for about 10 minutes. Slightly press the peaches until they turn into puree. Add the remaining peaches and cook for another 5 minutes. Add the cornstarch and continue to simmer until the mixture thickens. Leave to cool completely.
You can also add raspberries to the glaze and filling, for example
Step 3: Peach Buttercream
Place the egg whites and sugar in the stand mixer and whisk well. Keep the bowl in the water bath for another 3 minutes, whisking the mixture more until it no longer looks grainy. Continue beating in the stand mixer on medium speed for a while and then allow to cool. The cream should be a little stiff. Add the diced butter and, using the paddle attachment of the mixer, stir the cream. Pour in the peach liqueur at the end and beat until smooth.
Step 4: Assemble the ombré peach cake
Place the first layer of cake on a serving plate or cake stand. Use a tall cake ring to help the filling and cake layers stand up. Spread a layer of buttercream on the top of the cake and spread 1/2 cup of the peach filling on top. Place the second layer of cake on top and repeat the process. After the last third layer of cake is ready, let the peach cake rest for about 30 minutes. Remove the cake ring. For the frosting, add the remaining buttermilk to 4 small bowls and color with the food coloring. First bowl gets 7 drops of orange, second bowl 3 drops of orange, third bowl 3 drops of yellow and fourth bowl none at all. It stays snow white. Using the spatula, spread the icing evenly on the outside of the cake from bottom to top by applying the different colors one after the other. Possibly master a swirl pattern with a smaller offset spatula. Complete!
3. Recipe: Lemon Blueberry Pie
- 2 cups fresh blueberries
- 3 cups flour
- 2 cups of sugar
- 2 teaspoons of baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 4 large eggs
- 2 tsp vanilla
- 1 tsp freshly grated organic lemon zest
- 1 cup of milk
For the lemon curd
- 1 large egg, beaten
- 1 large egg yolk, beaten
- 1/3 cup sugar
- 1/4 cup fresh lemon juice
- 1 tsp freshly grated organic lemon zest
- 3 tablespoons butter, cut into 3 pieces
For the glaze
- 1 package cream cheese, softened
- 1/3 cup sugar
- 1 tsp vanilla
- 2 cups whipped cream
- 1 cup fresh blueberries, roughly chopped
Decorate the lemon and blueberry cake with edible flowers as you like
Preheat the oven to 170°C. Grease and flour two cake tins approx. 22 cm in diameter. set aside. Put the flour, baking powder and salt in a bowl, mix and set aside.
In another bowl, add blueberries. Add 1 tbsp flour mixture, stir lightly and set aside.
Combine 2 cups sugar and 1 cup butter in another bowl. Beat on medium speed until well combined. Add 4 eggs, 2 tsp vanilla and 1 tsp lemon zest. Continue beating until everything becomes even. Add the remaining flour mixture alternating with milk, beating on low speed after each addition. Gently fold in the coated blueberries.
Divide the batter evenly in the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in the molds for 10 minutes, place on a wire rack and allow to cool completely.
You can decorate the outer edges with thin lemon slices
Cut each cake layer in half horizontally.
Place the whole egg and yolk in a bowl. Beat with the fork. Put aside.
Combine 1/3 cup sugar, 1/4 cup lemon juice, and 1 tsp lemon zest in a 1-quart saucepan. Cook over medium-high heat, stirring constantly, for 3-4 minutes, until the mixture has slightly thickened and become bubbly. Remove from stove.
Add a small amount of lemon mixture to beaten eggs and mix. Repeat until half of the lemon mixture is mixed with egg yolk. Pour the egg mixture into the pot. Cook over medium-high heat, stirring constantly, for 3 to 4 minutes, until the mixture reaches 40°C and has thickened. Remove from stove. Add the pieces of butter and beat a little with the whisk until the butter has melted and then cool.
The lemon blueberry cake also cuts a fine figure as a naked cake
Combine cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla in a bowl. Beat at medium speed until creamy. Add the heavy cream and beat until stiff peaks form. Gently fold in the chopped blueberries. Reserve 1 cup of frosting in a resealable plastic bag for later. Cut off a small corner of the bag.
Place the first layer of cake on the cake stand, cut side up. Line the edge with 1/3 of the glaze. Spread half of the lemon curd over the cake base. Place the second layer of cake on top, cut side down, and brush with a cup of frosting. Lay all the layers on top of each other in this way and round off with the remaining glaze on top. Garnish with fresh blueberries, mint leaves, and other edible flowers or nuts, if you like.
Below you will find a lot of cake inspiration for the hot summer days…
How about a cool watermelon cake, for example?
Or do you prefer the mint flavor?
Chocolate kisses raspberries… simply delicious!
Prepare vanilla naked cake with blackberries
Or decorate the strawberry cake with chamomile blossoms
Simply let your culinary creativity run wild!