Rosemary Lavender Cake With A Lavender Buttercream

A rosemary lavender cake with beautiful fragrant flavours. This naked cake is perfect way to enjoy the lavender infused frosting. The lavender in this cake is organic from Terre Bleu.

For the cake
5 large egg whites at room temperature
1 cup whole milk at room temperature
2½ tsps pure vanilla extract
3 cups cake flour, sifted
1¾ cups sugar
1 tbsp + 1 tsp baking powder
¾ tsp salt
12 tbsps unsalted butter, at room temperature and cut into cubes
3-4 springs of fresh rosemary for garnish
3-4 sprigs of fresh lavender for garnish (I used lavender from my Terre Bleu dried lavender bouquet)
3 tsps fresh rosemary, chopped
For the frosting
1 cup unsalted butter, room temperature
4-6 cups powdered sugar
¾ cup heavy cream
1½ tsps dried culinary lavender bud plus more to sprinkle over cake (I used Terre Bleu lavender culinary bud)
¼ tsp salt plus more to sprinkle over cake (I used Terre Bleu lavender sea salt)
½ tsp of vanilla extract

Preheat oven to 350 °F.
Prepare three 8” or 9” cake pans with butter or spray oil and parchment.
In a medium bowl combine the egg whites chopped rosemary and vanilla and set aside.

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