Indulge in the unique and refreshing flavors of this Lemon and Birch Leaf Infused Cake, where the zesty vibrance of lemon meets the subtle, earthy notes of birch. This exquisite cake features a moist, tender crumb thanks to the addition of Greek yogurt and finely shredded marzipan, enhancing both texture and flavor. A specially prepared lemon syrup soaks into the cake, ensuring every bite is infused with a bright citrus burst, complemented by the intriguing, minty undertones of birch. Topped with a velvety yogurt whipped cream, this dessert is both a feast for the senses and a delightful escape into nature’s sweet symphony.
Why You’ll Love This: This cake is a celebration of flavors, perfect for those who appreciate a culinary adventure. The birch leaves impart a distinctively crisp, herbal note that pairs wonderfully with the tangy lemon, offering a taste of the forest in each slice. The creamy yogurt whipped cream adds a luxurious finish that smooths out the vibrant lemon with its soothing texture and subtle sweetness. This cake is not just a dessert; it’s a journey through delightful contrasts and harmonious flavors.
Perfect Occession: Perfect for sophisticated gatherings, garden parties, or as an elegant finale to a festive meal, this Lemon and Birch Leaf Infused Cake promises to impress. It’s particularly suited for occasions where a unique, gourmet dessert is desired, such as themed events or seasonal celebrations that call for a touch of nature’s charm.
Decoration Tips: Adorn the top of the cake with a sprinkle of lemon zest and a few birch leaves for a rustic, charming look. Alternatively, arrange thin slices of lemon in a circular pattern and scatter edible flowers such as violets or pansies to enhance its visual appeal. A final dusting of powdered sugar might be added just before serving to give it a touch of elegant sweetness.
Ingredients:
- For the Cake:
- 80g milk
- 30g birch leaves (dried or fresh)
- 2 eggs
- 200g sugar
- 75g Greek yogurt
- 75g marzipan, grated
- 100g butter, melted and cooled
- Zest of 2 lemons
- 165g wheat flour
- 1 tsp vanilla sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- For the Lemon Syrup:
- 100g sugar
- 65g lemon juice (from about 2 lemons)
- For the Yogurt Cream:
- 250ml whipping cream
- 1 tsp vanilla sugar
- Zest of 1 lemon
- 100g Greek yogurt
- Additional:
- Extra sugar for coating
Instructions:
- Prepare the Cake:
- Preheat the oven to 165°C (329°F). Line a 23-24 cm cake pan with parchment and grease the sides.
- Simmer milk with birch leaves on medium heat for 5 minutes. Allow to cool, then strain.
- Whisk eggs and sugar until light and fluffy. Mix in yogurt, marzipan, melted butter, birch-infused milk, and lemon zest.
- Combine flour, vanilla sugar, baking powder, baking soda, and salt. Fold into the wet ingredients.
- Pour batter into the prepared pan and bake for 45 minutes, or until a tester comes out clean. Allow to cool slightly in the pan, then remove.
- Lemon Syrup:
- While the cake bakes, simmer lemon juice and sugar until the sugar dissolves.
- Brush the warm syrup over the cake, then roll the cake in sugar.
- Yogurt Cream:
- Whip cream with vanilla sugar and lemon zest until soft peaks form. Fold in yogurt.
- Serve:
- Serve the cake with a dollop of yogurt cream and garnish as suggested.
Enjoy this beautiful and intriguing dessert that brings a slice of the forest into your dining experience!
