September is a celebration month at our house. No, I don’t celebrate the boys going back to school… 🙂 Truth to be told, I’ve gotten used to the extra chatter, extra pairs of hands, not to mention the extra sleep I’ve been getting in the mornings. I’m always a little nostalgic at the end of August – I’m a summer girl at heart, and even though I enjoy the fall here in the Pacific Northwest and love the beautiful color show the turning leaves put out every year, I know we won’t be able to escape the rain that’s coming after. But as fate would have it, all my men were born in September (two within days of each other!), and so we can’t really be too sad about summer being over around here, because we’re too busy counting down until someone’s birthday.
Birthday is always a highlight of a person’s year, I suppose, regardless of the day it falls on. Having said that, growing up I always felt a little sorry for the kids whose Christmas and birthday were rolled into one… I couldn’t help but feel they were a bit cheated. But early September Birthday? Awesome! It’s not so hot anymore that you have to worry about the buttercream frosting melting and the cake you spent hours on falling apart before your guests even finish singing Happy Birthday, but you can still celebrate outside and won’t get drenched or freeze to death. Oh, and if you were born in September, you can have your cake and eat it too! Just think about it – the bikini season is over, no need to fret over some fat around your waistline. Any potential muffin top can be easily and comfortably hidden under those wonderfully loose fall sweaters.
Not that it would ever occur to my men (or any man, really!) to worry about something like that. Mr. Photographer asked for a light fruity cake, and I’m sure he didn’t go for it just because the contrasting berries and grapes would look good in pictures. If he sees cake (or cheese! or wine!), you bet he’s going to have some, even if it’s five minutes before midnight. He truly is a carpe diem person, and I love that about him. The cake I made for him (and my other man-son that almost shares birthday with his father) is rather simple: Lemon scented vanilla cake with yogurt – sour cream filling, filled with summer fruit galore. This kind of cake is quite often baked back home during summer, and for a very good reason – it’s simple and quick to make, a little sweet, a little tart, and a whole lot creamy. Go bake some, and then cut yourself a slice, put your feet up, and enjoy life: every day of it it’s delicious, and on your birthday it holds true twice as much!
Vanilla Cake with Sour Cream Yogurt Frosting and Fresh Fruit
- 4 eggs, room temp, separated
- 120 g (4 oz.) powdered sugar
- 100 ml (3.3 oz.) mild tasting oil (melted & cooled butter)
- 2 teaspoons fresh lemon zest
- 2 teaspoons vanilla
- 100 g (3.5 oz.) all-purpose gluten-free flour
- 1 teaspoon xanthan/guar gum (omit if your mix contains it already)
- 1 pkg. Dr.Oetker Vanilla Pudding (37 g), or other powdered gluten-free pudding by weight
- ½ teaspoon salt
- 10 g (0.35 oz.) baking powder
- ½ teaspoon cream of tartar
- 500 ml (about 2 cups) full-fat sour cream
- 250 ml (8 oz., about 1 cup) full-fat Greek yogurt (yogurt and sour cream can be used interchangeably)
- 2 teaspoons vanilla
- 60 g (over 2 oz.) powdered sugar
- 300 ml (10 oz.) heavy whipping cream
- 20 g (almost 3 pkg.) Knox powdered gelatin
- 100 ml (3.3 oz.) cold water
- ¼ cup water
- ¼ cup white sugar
- 1/3 cup lemon juice
- 1 pkg. Knox unflavored gelatin
- ¼ cup cold water
- ¼ cup very hot water
- 1 tablespoon liquid honey
- 1 tablespoon lemon juice
+ ¼ cup apricot preserves, to spread on the cake before fruit and filling
mixed fruit of your choice for filling the cake and for decoration (I used 2 sliced bananas and 2 cups sliced strawberries inside the cake, and decorated with peaches, blueberries, grapes, and strawberries
- For the cake, line a 26 cm (10-inch) round springform pan with parchment paper. Butter the sides of the pan. Preheat the oven to 350 °F (176 °C).
- In a medium bowl, whisk together flour, pudding powder, and baking powder. Set aside.
- In a bowl of your stand mixer, whisk the egg yolks with sugar until very thick and light yellow in color, about 10 minutes. Gradually start adding the oil (liquid butter), whisking constantly. Mix in the lemon peel and vanilla. Set aside.
- Whip the egg whites with salt and cream of tartar until firm peaks form.
- In three additions, fold the flour mixture into the egg yolk mixture alternatively with the whipped egg whites. (Take care not to deflate the egg whites.) Pour the mixture into your prepared pan, smooth out the top, and bake for about 20 – 25 minutes until the cake pulls away from the sides of the pan, and the toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, and then transfer it onto a cooling rack and let it cool completely. Wash the springform pan and set it aside.
- While the cake is cooling, cook a simple lemon syrup: Bring the water with sugar to a boil, and mix in the lemon juice. Let cool. (The syrup can be made in advance and refrigerated; I used about half and reserved the rest for later).
- When the cake is cool, remove the dome from the top if any, and return the cake into the springform pan lined with clean sheet of parchment. Spoon the syrup over the cake to moisten it, and spread the cake with apricot preserves. Cover the cake with sliced bananas.
- Prepare the filing: Combine gelatin powder and water in a small bowl; let stand for 10 minutes to bloom. Mix yogurt and sour cream together until well combined and no lumps remain; add in sugar and vanilla, and combine. In a separate bowl, whip the cream until firm peaks form; carefully fold the whipped cream into the yogurt-sour cream mixture.
- Heat the gelatin mixture in a water bath until very hot and the gelatin dissolves, stirring constantly. Do not boil, or the filling won’t set. Add 3 tablespoons of the filling into the hot gelatin to temper it, and pour it back into the remaining filling. Mix well. Pour about half of the filling onto the cake in the pan, covering the bananas. Put into the refrigerator for couple of minutes to partially set the filling. Leave the remaining filling on the counter so it remains pourable.
- Cover the partially set filling with sliced strawberries, and pour the rest of the filling on top. (I had some filling left over.) Refrigerate for couple of hours (up to overnight) to set the filling completely.
- Decorate the cake with fresh fruit. Make the gelatin glaze: Combine gelatin with cold water, and set it aside to bloom. Add in the hot water, honey, and lemon juice, and whisk until the gelatin is completely dissolved and the mixture looks clear. Put the mixture into the fridge for couple of minutes, stirring occasionally. When the gelatin mixture has a consistency of raw egg whites, spoon it carefully over the fruit on the cake (I used a paintbrush). Let the gelatin set.
- Remove the cake from the springform pan, and place it onto a serving plate. Decorate the cake with additional whipped cream if desired and serve.