I mentioned on my Instagram account that I went to Festival Zoet in Drenthe. The festival organizers needed someone to bring their order of 500 Bossche Bollen from Jan de Groot to them. In case you don't know: Bossche Bollen are large pastry puffs filled with cream and topped with dark chocolate. Our city is well known for them!
The festival also organizes a cake competition every year. So I decided to give it a go, since a lot of my friends always love my cakes. I found this recipe and wanted to turn it in something lighter. I made 2 cakes. One the week before and the competition cake the day before the festival.
First cake, made in a 21cm caketin:
Competition cake, made in a 18cm caketin:
I didn't win any prize, but it was fun to compete for once. I was totally impressed by the other hobby bakers and felt like I really need to step up my game if I want to compete again. Also make sure you don’t make the same mistake as I and add too much glaze. It was too thick, notice how the strawberries on top literally drown in the glaze. The judges said that the whole cake tasted like the glaze. BIG mistake… So this recipe is a combination of the both cakes actually.
Light Soy Strawberry & Lemon Cake
Adapted from this recipe
10 - 12 slices
18 or 21cm cake tin
- 250gr unsalted butter, softened
- 180gr caster sugar
- 250gr self-rising flour
- 4 eggs, beaten
- 4 tbsp soymilk
- 1 Vanilla pod
- 1 package Alpro soya cream
- 50gr caster sugar
- 500gr strawberries sliced in half
- 6tbsp lemon curd
- 1tbsp lemon juice
- 150gr icing sugar
Preheat the oven at 170 ºC (350 ºF). Mix the wet ingredients for the cake in a bowl. It can look a bit chunky at this point. Do the same with the dry ingredients. Slice both ends of the vanilla pods and slice the pod horizontally open. Scrape the seeds out with your knife or use a spoon. Add the seeds to the wet ingredients. Mix the wet ingredients and slowly add the dry ingredients until everything is incorporated. Put a piece of bakingpaper in your caketin. Grease the cake tin with butter and pour the cakemix till evenly spread. It's a quite heavy mixture, so you might need to spread it out with a spatula.
Place the cake in the oven for about 50 minutes or until golden and a skewer inserted into the middle of the cake comes out clean. Go along the edges of the cake with a knife. Get the cake out of the tin and place it on a cooling rack to cool.
While you let the cake cool down, let's make the filling. If you haven’t sliced the strawberries already, slice them in two and put them apart. Get a bowl and pour the Alpro Soya cream in it. According to the package you should mix it at least 2 minutes on high speed. While mixing, gently add the sugar in the mixture and keep mixing till it’s thick. Soy cream will not really stiffen while mixing, but if you place the cake in the fridge afterwards, it will. For now it has probably a bit of a blobby texture. When it’s done, put it in the fridge until the cake is cooled down.
Slice the cake horizontally in two layers. Place the strawberry slices on top of the first layer. Then get a big spoon and whack the soy cream on top of the strawberries. Fill the gaps between them and make sure that there is a bit more cream on top of the strawberries. Spread it out with a spatula while keeping 1cm of the side.
Put some dollops of lemon curd over the strawberry cream mixture and place the top layer of the cake on top. Gently push it down until the sides start to show some cream and lemon curd.
Make the glaze by putting the icing sugar in a small bowl and adding the lemon juice. Whisk it thoroughly and add a teaspoon of cold water, whisk again. Repeat this step until you created a thick glaze, but it can still drip off your spoon.
Now smear the most of the glaze (two-third) on top of the cake. Keep a bit apart to drip on the sides. Fill a big spoon with glaze and let it drop near the edges of the cake. It should flow down the sides now.
Repeat this till you’ve done the sides of the whole cake. To finish it, you can decorate the cake with fresh strawberries and (candied) lemon slices.