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LOONEY CAKE INSPIRED BY SUCCESSION

Picture for Looney Cake inspired by Succession

419,921 views  Take a page from the Roys’ playbook and try out this recipe for Looney Cake… sans the childhood trauma.

US

original

metric

INGREDIENTS

For the Looney Cake

For the Looney Cake

sugar

340 g sugar

self rising flour, sifted

340 g self rising flour, sifted

baking powder

3 tsp baking powder

kosher salt

½ tsp kosher salt

large eggs (or 36 quail eggs), beaten

6 whole large eggs (or 36 quail eggs), beaten

unsalted butter, room temperature

3 sticks unsalted butter, room temperature

vanilla extract

1 tsp vanilla extract

Strawberry Jam (see recipe below)

Strawberry Jam (see recipe below)

As needed Whipped Cream or Stabilized Whipped Cream Icing (see recipe below)

As needed Whipped Cream or Stabilized Whipped Cream Icing (see recipe below)

As needed fresh strawberries

As needed fresh strawberries

For the Strawberry Jam

For the Strawberry Jam

sugar

440 g sugar

strawberries, rinsed + trimmed

600 g strawberries, rinsed + trimmed

Juice of  lemon

1 Juice of lemon

For the Whipped Cream

For the Whipped Cream

heavy cream

1 ½ cup heavy cream

vanilla bean paste or 1 1/2 tsp vanilla extract

1 tsp vanilla bean paste or 1 1/2 tsp vanilla extract

powdered sugar

30 g powdered sugar

For the Stabilized Whipped Cream Icing

For the Stabilized Whipped Cream Icing

powdered sugar

125 g powdered sugar

Optional:  whipped cream stabilizer

1 ½ tsp Optional: whipped cream stabilizer

mascarpone cheese, softened (~65 °F)

450 g mascarpone cheese, softened (~65 °F)

vanilla bean seeds or 2 vanilla extract

2 teaspoons vanilla bean seeds or 2 vanilla extract

heavy cream, cold

600 g heavy cream, cold

DIRECTIONS

1.

For the Looney Cake

1.

Preheat the oven to 350 °F and prepare two (10-inch) round cake pans with nonstick spray and parchment circles.

2.

Sift together the sugar, flour, baking powder, and salt into the bowl of a stand mixer.

sugar

340 g sugar

self rising flour, sifted

340 g self rising flour, sifted

baking powder

3 tsp baking powder

kosher salt

½ tsp kosher salt

3.

Add the eggs, butter, and vanilla to the bowl, then using the paddle attachment, mix until the batter is homogenous.

large eggs (or 36 quail eggs), beaten

6 whole large eggs (or 36 quail eggs), beaten

unsalted butter, room temperature

3 sticks unsalted butter, room temperature

vanilla extract

1 tsp vanilla extract

4.

Evenly divide the batter between the two prepared cake pans.

5.

Bake for 25-30 minutes or until golden brown and the cakes spring back when poked.

6.

Allow the cakes to cool in the pans for 5-10 minutes before unmolding and allowing them to cool completely on a rack.

7.

When ready to assemble, place one cake (flat-side up) on a serving plate of choice. Pipe an even layer of Whipped Cream or Stabilized Whipped Cream Icing onto the cake layer. Then, add a generous dollop of Strawberry Jam to the center of the cake. Using an offset spatula, spead the jam to the edges of the cake.

As needed Whipped Cream or Stabilized Whipped Cream Icing (see recipe below)

As needed Whipped Cream or Stabilized Whipped Cream Icing (see recipe below)

Strawberry Jam (see recipe below)

Strawberry Jam (see recipe below)

8.

Place the second cake (flat-side down) onto the jam layer. Decorate the top with more whipped cream and strawberries, then serve.

As needed Whipped Cream or Stabilized Whipped Cream Icing (see recipe below)

As needed Whipped Cream or Stabilized Whipped Cream Icing (see recipe below)

As needed fresh strawberries

As needed fresh strawberries

9.

For the Strawberry Jam

1.

Combine the sugar and strawberries in a medium bowl. Toss to combine thoroughly, then refrigerate the mixture, covered, for at least 1 hour or up to 1 day.

sugar

440 g sugar

strawberries, rinsed + trimmed

600 g strawberries, rinsed + trimmed

2.

When ready to cook the jam, transfer the strawberries (and the juices) and lemon juice to a medium sauce pot.

Juice of  lemon

1 Juice of lemon

3.

Heat the strawberries over medium heat until simmering. Continue to cook the mixture for 45 minutes - 1 hour.

4.

Meanwhile, place a small plate in the refrigerator.

5.

Once the jam looks thickened and jammy, add a small dollop of the jam to the chilled plate. Allow it to sit for 1-2 minutes, then slit the plate. If the jam immediately runs down the plate, cook the jam for 5-10 minutes longer, then test again; if the jam mostly holds its shape and slowly begins to slide down the plate, it’s ready!

6.

Allow the jam to cool to room temperature, then refrigerate for 1-2 hours, or up to 1 week, before using in the cake.

7.

For the Whipped Cream

1.

Combine all of the ingredients in a bowl. Whisk until medium-soft peaks are achieved.

heavy cream

1 ½ cup heavy cream

vanilla bean paste or 1 1/2 tsp vanilla extract

1 tsp vanilla bean paste or 1 1/2 tsp vanilla extract

powdered sugar

30 g powdered sugar

2.

Refrigerate until ready to use.

3.

For the Stabilized Whipped Cream Icing

1.

Whisk together the sifted powdered sugar and the whipped cream stabilizer (if using).

powdered sugar

125 g powdered sugar

Optional:  whipped cream stabilizer

1 ½ tsp Optional: whipped cream stabilizer

2.

Combine the mascarpone cheese, vanilla bean seeds (or extract), and sugar mixture in the bowl of a stand mixer. Using the whisk attachment, whip until the cheese is completely smooth and the vanilla is well distributed, 1-2 minutes.

mascarpone cheese, softened (~65 °F)

450 g mascarpone cheese, softened (~65 °F)

vanilla bean seeds or 2 vanilla extract

2 teaspoons vanilla bean seeds or 2 vanilla extract

3.

With the mixture running on medium low speed, slowly pour in the cold heavy cream. Stopping every 30 second or so to scrape down the sides of the bowl.

heavy cream, cold

600 g heavy cream, cold

4.

Once all of the heavy cream has been added, turn the mixture to high and whip until medium-soft peaks are achieved, about 1-2 minutes longer.

5.

Keep in the refrigerator until ready to use.

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