Flag Cake
Ingredients
- CAKE
- 2 cups cake flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 6 large egg yolks, room temperature
- 1 tsp vanilla extract
- ¾ cup milk
- TOPPING
- 1 cup unsalted butter, room temperature
- 5 cups powdered sugar, sifted
- ¾ cup heavy cream
- 1 Tbsp vanilla extract
- Pinch of salt
- ½ cup fresh blueberries, rinsed and dried
- 2½ cups fresh strawberries, rinsed and dried, hulled and halved
This festive, berry-topped cake boasts a fluffy crumb featuring the delectable flavor of Odense Almond Paste and a light and smooth frosting that’s a dream to pipe. An unbeatable addition to your summer celebrations!
Time
Prep time: 30 minutes
Bake time: 30 minutes
Bake time: 30 minutes
Yield
12 servings
Ingredients
- CAKE
- 2 cups cake flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 6 large egg yolks, room temperature
- 1 tsp vanilla extract
- ¾ cup milk
- TOPPING
- 1 cup unsalted butter, room temperature
- 5 cups powdered sugar, sifted
- ¾ cup heavy cream
- 1 Tbsp vanilla extract
- Pinch of salt
- ½ cup fresh blueberries, rinsed and dried
- 2½ cups fresh strawberries, rinsed and dried, hulled and halved
Directions
- Preheat the oven to 350°F. Grease and flour a 9x13-inch baking dish.
- Sift flour, baking powder and salt together. Set aside.
- In a mixing bowl, beat butter, sugar, and Almond Paste (grated using the large hole side of a box grater) until very well combined (at least 2 minutes).
- Beat yolks into almond mixture, one at a time, beating well between each addition, until light and fluffy (about 3 minutes). Mix in vanilla extract.
- Add flour and milk alternately, beginning and ending with flour. Mix gently until just incorporated. Pour batter into the prepared baking dish.
- Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting.
- While the cake is cooling, make frosting. Beat the butter on medium speed until creamy, 2 minutes. Add in powdered sugar, heavy cream, vanilla extract, and salt. Beat on low until combined then increase speed to medium and beat for 3 minutes. Scrape down the sides with a spatula and beat for another minute.
- Once the cake is completely cool, spread ⅔ of the frosting on top of the cake, evening with a spatula. Place the rest of the frosting in a piping bag with a star tip. In the upper left corner, arrange blueberries and pipe small stars. Then make 4 rows of strawberries and pipe lines of rosettes in between as shown in the photo. Enjoy!
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