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LOONEY CAKE INSPIRED BY SUCCESSION
431,210 views Take a page from the Roys’ playbook and try out this recipe for Looney Cake… sans the childhood trauma.
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INGREDIENTS
For the Looney Cake
340 g sugar
340 g self rising flour, sifted
3 tsp baking powder
½ tsp kosher salt
6 whole large eggs (or 36 quail eggs), beaten
3 sticks unsalted butter, room temperature
1 tsp vanilla extract
Strawberry Jam (see recipe below)
As needed Whipped Cream or Stabilized Whipped Cream Icing (see recipe below)
As needed fresh strawberries
For the Strawberry Jam
440 g sugar
600 g strawberries, rinsed + trimmed
1 Juice of lemon
For the Whipped Cream
1 ½ cup heavy cream
1 tsp vanilla bean paste or 1 1/2 tsp vanilla extract
30 g powdered sugar
For the Stabilized Whipped Cream Icing
125 g powdered sugar
1 ½ tsp Optional: whipped cream stabilizer
450 g mascarpone cheese, softened (~65 °F)
2 teaspoons vanilla bean seeds or 2 vanilla extract
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.
340 g sugar
340 g self rising flour, sifted
3 tsp baking powder
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.
6 whole large eggs (or 36 quail eggs), beaten
3 sticks unsalted butter, room temperature
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)
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 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.
440 g sugar
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.
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.
1 ½ cup heavy cream
1 tsp vanilla bean paste or 1 1/2 tsp vanilla extract
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).
125 g powdered sugar
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.
450 g mascarpone cheese, softened (~65 °F)
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.
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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