{"id":24470,"date":"2015-06-11T07:00:29","date_gmt":"2015-06-11T11:00:29","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=24470"},"modified":"2017-07-06T09:11:04","modified_gmt":"2017-07-06T13:11:04","slug":"strawberry-thyme-cake","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2015\/06\/strawberry-thyme-cake.html","title":{"rendered":"Strawberry Thyme Cake"},"content":{"rendered":"
\"Strawberry<\/div>\n

Our contributor,\u00a0Tessa Huff<\/a>, is sharing a new cake recipe today…<\/em><\/p>\n

\"Strawberry<\/p>\n

It\u2019s finally here! \u00a0Berry season, that is. \u00a0Not only did my local Farmer\u2019s Market open up for summer this past weekend, but I was able to walk away with a flat of the juiciest, reddest local strawberries. \u00a0Just by looking at them, you could tell they were full of flavor. \u00a0Albeit small, these little gems are like nature\u2019s candy. \u00a0And just like that, a whole flurry of recipe opportunities and berry-tastic dessert potentials came flooding in.<\/p>\n

\"Strawberry<\/p>\n

This Strawberry Thyme Cake boasts fresh, lively flavors and completely embodies the ease of summer. \u00a0With its unfrosted, \u201cnaked\u201d sides and a wreath of fresh thyme, it is simple yet dramatic. \u00a0The addition of fresh herbs adds a bit of interest and a welcoming twist to otherwise basic flavors. \u00a0I aimed to create a cake that could equally be shared at a casual picnic in the late-afternoon shade as well as something stunning enough and unexpected to bring to a summer dinner party under the stars, and this beauty certainly delivers.<\/p>\n

\"Strawberry<\/p>\n

The cake itself is light and fresh, and totally one of those cakes that could be served with just some freshly whipped cream, berries, and icing sugar. \u00a0The use of ricotta cheese makes it extremely tender yet study enough to support the strawberry cheesecake filling I\u2019ve paired it with in this combination. \u00a0The strawberry \u201ccheesecake\u201d filling is a lighter version of the heavy, super-sugary cream cheese frosting that we are usually accustomed to. \u00a0I\u2019ve simply whipped in some softened cream cheese into silky meringue buttercream and stirred in some strawberry preserves. \u00a0For extra sweetness, freshness, and an element that takes this cake to the next level, each layer was generously brushed with a lemon-thyme simple syrup. \u00a0The cake was finished with only a thin crumb coat of frosting – allowing all the flavors to really shine and not be bogged down by too much sugar. \u00a0Plus, how much are we all loving gorgeous, naked cakes these days?!?!?<\/p>\n

\"Strawberry<\/p>\n

STRAWBERRY THYME CAKE<\/strong>
\na recipe by\u00a0Tessa Huff<\/a><\/p>\n

For the Lemon Ricotta Cake:<\/em><\/p>\n

3\/4 cup unsalted butter, softened
\n1 1\/2 cups granulated sugar
\n3 eggs
\n1 tablespoon lemon zest
\n1 teaspoon vanilla extract
\n3\/4 cup ricotta cheese
\n1\/2 cup buttermilk
\n2 1\/4 cup all-purpose flour
\n2 teaspoons baking powder
\n1\/2 teaspoon baking soda
\n1\/2 teaspoon salt<\/p>\n

    \n
  1. Preheat oven to 350 degrees. Grease and flour three 6-inch cake pans and set aside.<\/li>\n
  2. Sift together the flour, baking powder, baking soda and salt. \u00a0Set aside.<\/li>\n
  3. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth.<\/li>\n
  4. Add in the sugar and lemon zest. Beat on medium for 3 to 5 minutes until light and fluffy.<\/li>\n
  5. Add in the eggs, one at a time, followed by the vanilla.<\/li>\n
  6. Stop mixer and scrape down the sides and bottom of the bowl.<\/li>\n
  7. Mix in the ricotta on medium-low.<\/li>\n
  8. With the mixer on low, add in half of the flour mixture. Stream in the buttermilk.<\/li>\n
  9. Add in the remaining flour mixture and mix until just combined.<\/li>\n
  10. Evenly distribute the batter between the prepared cake pans.<\/li>\n
  11. Bake for 26-32 minutes, or until a toothpick inserted in the center of the cakes comes out clean.<\/li>\n
  12. Let cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.<\/li>\n<\/ol>\n

    For the Thyme Syrup:<\/em>
    \n1\/4 cup water
    \n2 tablespoons fresh lemon juice
    \n1\/2 cup sugar
    \n5 to 8 springs fresh thyme<\/p>\n

    Place the water, lemon juice, and sugar in a saucepan over high heat. \u00a0Bring to a boil, then reduce to low. \u00a0Add the thyme and simmer for 8 to 10 minutes. \u00a0Remove from the heat. \u00a0Let cool, then strain out the thyme from the syrup.<\/p>\n

    For the Strawberry Cheesecake Filling:<\/em>
    \n3 egg whites
    \n1 cup granulated sugar
    \n3\/4 cup unsalted butter, softened
    \n1\/2 cup cream cheese, softened
    \n1\/4 cup + 2 tablespoons strawberry preserves<\/p>\n

      \n
    1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.<\/li>\n
    2. Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160 degrees on a\u00a0candy thermometer<\/a>. Carefully transfer the bowl onto the stand mixer.<\/li>\n
    3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.<\/li>\n
    4. Switch to the paddle attachment. With the mixer on medium-low, add in the butter, a few tablespoons at a time, and mix until incorporated.<\/li>\n
    5. Turn the mixer up to medium-high and mix until silky smooth.<\/li>\n
    6. Add in the cream cheese and mix until combined.<\/li>\n
    7. Add in the strawberry preserves and mix until combined.<\/li>\n<\/ol>\n

      For the Assembly:<\/em>
      \nGenerously brush each cake layer with the thyme syrup – allowing it to really soak in (an second pass with the syrup wouldn\u2019t hurt either). \u00a0Place one layer of cake on a cake board or serving dish. \u00a0Spread on about 3\/4 cup of the filling with an offset spatula. \u00a0Top with the next layer of cake and repeat. \u00a0Use the remaining filling to frost the top of the cake and give the sides a thin crumb coat. \u00a0Decorate with fresh thyme and berries, if desired.<\/p>\n

      \"Strawberry<\/p>\n

      \"Strawberry
      \n <\/p>\n

      \n

       <\/p>\n

      YOU MAY ALSO ENJOY:<\/strong>
      \n      Strawberry Lemonade Cake<\/a>
      \n      Strawberry Nutella Cupcakes<\/a>
      \n      Strawberry Lemonade Cupcakes<\/a>
      \n      Strawberry Swirl Cream Cheese Cake<\/a>
      \n      10 Strawberry Desserts to Bake<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

      Our contributor, Tessa Huff, is sharing a new cake recipe today… It\u2019s finally here! Berry season, that is. Not only did my local Farmer\u2019s Market open up for summer this past weekend, but I was able to walk away with a flat of the juiciest, reddest local strawberries. Just by looking at them, you could tell they were full of flavor. Albeit small, these little gems are like nature\u2019s candy. And just like that, a whole flurry of recipe opportunities and berry-tastic dessert potentials came flooding in.<\/p>\n","protected":false},"author":9,"featured_media":28309,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[295,223,103,47,224,212],"tags":[],"class_list":{"0":"post-24470","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-cakes","9":"category-fourth-of-july","10":"category-recipes","11":"category-tessa-huff","12":"category-valentines-day","13":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/24470","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=24470"}],"version-history":[{"count":13,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/24470\/revisions"}],"predecessor-version":[{"id":30173,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/24470\/revisions\/30173"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/28309"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=24470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=24470"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=24470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}