Directions

Cake Layers:

1. Preheat oven to 350 °F. Grease three 8-inch cake pans with butter and dust with flour.
2. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, approximately 5 minutes.
4. Add eggs one at a time, mixing until fully incorporated after each addition.
5. In a small bowl, combine buttermilk, sour cream, yogurt, lemon zest, lemon juice, and elderflower cordial.
6. Add wet mixture to butter mixture and mix until just combined.
7. Gently fold in dry ingredients until batter is smooth and homogenous. Do not overmix.
8. Divide batter evenly between prepared pans.
9. Bake for approximately 25-30 minutes, until cakes are set and a toothpick inserted into the centre comes out clean.
10. Remove from oven and allow cakes to cool completely. Remove from pans.

Lemon Elderflower Syrup:

1. Combine lemon juice and elderflower cordial in a small bowl.
2. Set aside until ready to use.

Whipped Mascarpone Elderflower Cream Icing:

1. In a mixing bowl, whip cold whipping cream with icing sugar and cream cheese until soft peaks form.
2. In a separate bowl, gently mix mascarpone with elderflower cordial, vanilla extract, and lemon zest until smooth. Do not overmix.
3. In two additions, gently fold whipped cream mixture into mascarpone mixture until fully incorporated.
4. Cover and refrigerate for 30 minutes before assembling cake.

Lemon Curd:

1. In a bowl, beat eggs until blended.
2. Add sugar, lemon juice, and lemon zest, and mix until combined.
3. Pour mixture into the top of a double boiler and whisk constantly over simmering water.
4. Cook until thick enough to coat the back of a spoon, approximately 8 minutes.
5. Remove from heat and whisk in butter, one tablespoon at a time, until fully incorporated.
6. Cover with plastic wrap, pressing it directly onto the surface to prevent skin formation. Refrigerate until ready to assemble the cake.

Candied Citrus:
Prep & Production (Make Ahead of Service)

1. Thinly slice citrus fruits using a clean knife or mandoline.
2. In a pot, combine sugar and water and bring to a gentle simmer over medium heat.
3. Add citrus slices and simmer gently for approximately 40 minutes, turning occasionally, until slices become translucent.
4. Remove from heat and allow to cool in the syrup.
5. Drain slices from syrup and place on parchment paper to set.

Cake Assembly:
Prep & Production (Make Ahead of Service)

1. Gently brush all three cake layers with lemon elderflower syrup.
2. Place the bottom layer on a cake stand or board, tucking small pieces of parchment under the perimeter for easy cleanup.
3. Lightly spread whipped mascarpone cream over the top of the bottom layer.
4. Pipe a small ring of cream around the edge to contain the lemon curd. Spoon half of the lemon curd inside the ring on the bottom layer.
5. Place the second layer on top and repeat: spread cream lightly, pipe a ring, and spoon remaining lemon curd inside.
6. Place the third layer on top. Lightly ice the whole cake with the remaining mascarpone cream, gently scraping with a spatula to expose some of the naked cake for a rustic finish.
7. Decorate the top with candied citrus slices and white chocolate curls.

Storage:

1. Cover assembled cake loosely with a cake dome or plastic wrap.
2. Store refrigerated at ≤4 °C / 40 °F.

Service:

1. Slice and portion as required.
2. Garnish with candied citrus and white chocolate curls