Lemon and Mixed Berry Striped Cake

Last month I started cooking out of the Yotam Ottolenghi and Helen Goh cookbook “Sweet” and it has been both fun and rewarding. If you missed it, check out my blog post.  Last week I was alerted that the US/Canadian version of the “Sweet” cookbook had some errors with oven temperatures and baking times. If you have a copy of the book, you can email sweet@tenspeed.com to inquire how to obtain a corrected copy when it comes out. In the meantime, there is a link to a document that you can print out to get the corrections.

My family celebrated Christmas on the Eve and my niece and I made the lemon and mixed berry striped cake for dessert. I call it the vertical cake. In my opinion, it is the most stunning dessert in the entire cookbook. A friend of mine had already made it for me for my birthday in November and now it was my turn.

There are three parts to the recipe. There is the cake, the buttercream, and the fruit purée that is used for the drizzle on top as well as in the buttercream. With my new mixer, prepping has gotten a lot easier with better results.  

I was impressed how light and airy the cake batter was. The batter is spread out as a sheet cake so it’s much easier than a layer cake. The cake is “trained,” meaning it is rolled up while it is still warm.  I suspect that if you didn’t do that, the cake would crack.  When it has cooled down it is rolled back out and cut into three even pieces and spread with buttercream. Starting with one piece, it is rolled and each additional piece is added.  

The large cylindrical cake is turned on its side where the remaining frosting covers the cake thoroughly. Finally, the mixed berry purée is drizzled on top.  

The cake doesn’t actually look all that impressive until you cut into it. It’s like magic and it tastes like magic too. No corrections needed on this recipe!  

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