Valosh Patisserie's Lemon & Lavender Cake

Directions

1. Cake
2. CAKE: Preheat the oven to 350°F, weigh all ingredients, and sift your flour.
3. Cream 111g Butter and 135g Granulated Sugar together until you have a puffy texture and the sugar is dissolved.
4. Slowly add 185g of beaten eggs and 2g of vanilla extract.
5. Add your sifted dry ingredients (133g Cake Flour and 1g Baking Powder).
6. Bake in a half-sheet tray for 20 mins.
7. LAVENDER SYRUP: Pour 72g Granulated Sugar and 176g Water into a pot on medium heat until sugar dissolves.
8. Once it reaches a simmer, turn off your heat
9. Infuse 1g of Lavender Buds for 5 mins
10. Run through a strainer to remove the buds.
11. LAVENDER CREAM: Warm 260g of Whole Milk milk and infuse 5g of Lavender for 5 mins.
12. Remove the lavender buds with a strainer.
13. Combine 38g Granulated Sugar, 25g Cornstarch, and 1g Salt in a bowl and add a little of the warm milk to dissolve.
14. Return it to your pot and bring it to a boil.
15. Constantly whisk to avoid clumps.
16. LEMON CURD: Heat the 152g Water, 113g Sugar, and 19g Cornstarch. Bring it to a boil to thicken.
17. Once it thickens, add 32g Butter, 4g Lemon Zest, and 56g Lemon Juice.

1. Fillings (Lavender Syrup, Lavender Cream, Lemon Curd)
2. HOW TO ASSEMBLE: Cut your cake to fit your mold or to your desired shape.
3. Place your first cake layer and moisten it with syrup.
4. Add the lavender cream.
5. Repeat steps 1 and 2 for the second cake layer.
6. Add the lemon curd.
7. Refrigerate to serve cold.
8. Note: If you’re not using a ring or mold, refrigerate your cream and lemon curd to assemble with a piping bag.