(Sun)Flower mini cakes for gloomy days

With no apparent reason two flowery cakes to brighten up the gloomy skies of the recent days. It's the end of August and instead of hot summer it feels more like the autumn is stepping in.

I also wanted to try to match coconut and limoncino in a cake. And what better way to finally open that bottle of limoncino that we've had for over a year now.

The result was fantastic and I would most probably do it again.

For the cakes (makes two):

for the sponge:

3 medium sized eggs
3/4 cup sugar
2/3 cup selfraising flour
2 tbsp limoncino

for the cream:

1cup shredded coconut soaked in 30 ml limoncino for 1 hour

150 ml whipping cream

100 ml cream cheese

100 ml mascarpone cream

4 tbsp icing sugar

the zest and juice of 1/2 organic unwaxed lemon

butter cream to cover the cake:

100 gr butter

1 tbsp milk

2oo gr icing sugar

2-3 drops lemon

for decoration:

500 gr yellow sugar paste

150 gr modelling paste for the flowers

chocolate sugar paste for the sunflower

Method:

To prepare the sponge:

In two bowls separate the yolks and eggwhites. Beat the eggwhites with a pinch of salt until firm. Beat the yolks with the sugar until white and fluffy. Start folding in the eggwhites very delicately so the air does not come out. Add gradually one tablespoon of eggwhites with one tablespoon of flour. Add the limoncello and mix.

Line a rectangular tin measuring 22x32 cm on the inside with baking paper and bake at previously heated oven at 180 C for 8 minutes.

Then remove, place the baking sheet on a tea towel, place another sheet of baking paper over the baked sponge and roll. Leave for 10-15 minutes to cool. Unroll and cut into four equal strips.

To prepare the cream:

Beat the whipping cream with the icing sugar. In another bowl beat the cream cheese, mascarpone, lemon juice and lemon zest. Add the shredded coconut and mix. Leave in the fridge for 15 minutes.

Further instructions on how to combine the cake please find here.