Easy Strawberry Rhubarb jam cake
Introducing the Easy Strawberry Rhubarb Jam Summer Cake – a delightful confection that encapsulates the essence of summer in every blissful bite. This delectable creation boasts layers of vibrant flavors, courtesy of luscious strawberry rhubarb jam, harmonizing with the sweet melody of a tender cake. Adorned with the natural elegance of fresh lilac flowers, this cake not only captures the vivid hues of summer but also serves as a testament to simplicity and ease in the realm of baking. Perfect for both seasoned bakers and kitchen novices, this inviting treat promises a burst of seasonal joy without the fuss. Get ready to savor the taste of summer with a cake that effortlessly (can be made in advance) combines the beauty of fresh ingredients and the charm of uncomplicated preparation.
For this cake, you can make homemade strawberry rhubarb compote or substitute this with store bought jam. This cake is served with homemade lilac honey if you want to be extra impressive.
Cake Base & Filling Ingredients
Cake base
200 g oat or oreo cookies (1packet)
70g melted butter
Cake filling
200g heavy cream for whipping
1-2 cups of strawberry flavored quark (1 cup is enough for 16cm Ø cake tin)
2-3 tablespoons of sugar
1 tablespoon lemon juice
About 5-6 tablespoons of homemade strawberry rhubarb compote/jam (can be store bought)
4 gelatin leaves
Garnish: powder sugar, fresh lilac flowers washed
Directions (cake base 16cm Ø )
I prefer to use a 16cm Ø for the cake tin as this gives a smaller and taller cake. If you are using a larger base, you may need to add 2 cups of strawberry quark to elevate height. Otherwise, 1 cup is enough for the smaller base.
Place the cookies into a food processor and blend into a sand like consistency. Add in the melted butter. Spread the cookies on the base of your cake tin and refrigerate for 30min.
Place the gelatin leaves in cold water for 10 minutes to soften. Meanwhile, in a large bowl, whip the cream and sugar. Then fold in the quark and a few tablespoons of compoté.
In a small saucepan, heat the tablespoon of lemon juie. Squeeze the excess water from the gelatin leaves and place into the lemon juice. Stir until they dissolve. Pour the liquid into the whipped cream mixture.
Take the cake tin away from the refrigerator. Spoon a layer of compote on top of the cookie base so it is covered. Then add the whipped cream mixture on top. Cover the cake tin with clingfilm and refrigerate overnight or at least 5 hours.
The following day, garnish the cake with lilac flowers and a dusting of powdered sugar. I don’t actually eat the fresh flowers of the cake even though they are eatable. However, I did serve it with homemade lilac honey if you want a little addition of summer sweetness.
NOTE THIS
The cake is served with homemade lilac honey, but this is something that can be easily left out. If you decided to do this, it needs to be done in at advance.
The homemade compoté can be made in advance by a week, so this saves time. This recipe takes minutes to make and highly recommend if rhubarb is in season. However, a store-bought jam will also work.
The great thing about this cake is that you can make it the night before serving, as it sets overnight in the fridge.