Flavors by Alessandra

Cake Instructions:
1 Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment.
2 In a bowl, whisk together flour, baking powder, baking soda, and salt.
3 In another bowl, rub lemon zest into sugar with fingers until fragrant. Whisk in olive oil, then eggs one at a time.
4 Add skyr, milk, lemon juice, and vanilla. Whisk until smooth.
5 Add dry ingredients and fold until just combined. Don’t overmix.
6 Divide into pans and bake 30–35 min, until a toothpick comes out clean.
7 Cool 10 minutes in pans, then transfer to wire racks. Cool completely before slicing.
Strawberry Compote Instructions:
9 Combine in saucepan over medium heat.
10 Cook 10–15 minutes until soft and syrupy.
11 Cool completely. (It’ll thicken more as it cools.) Refridgerate until ready to use.
Lemon Curd Instructions:
13 Whisk juice, zest, sugar, yolks, cornstarch and salt in a small pot.
14 Cook over a low heat, stirring constantly, until thickened (about 5–7 min).
15 Remove from heat, stir in butter until melted.
16 Strain through fine mesh sieve if needed. Chill until thick. Refridgerate until ready to use.
Lemon Syrup Intructions:
18 Combine the lemon juice and sugar in small pot over medium heat. Stir until sugar is dissolved, about 2-3 minutes. Allow to cool and refridgerate until ready.
Frosting Instructions:
20 Whip heavy cream until you have stiff peaks, set aside.
21 In another bowl, beat cream cheese and powdered sugar until smooth. Add skyr and vanilla, beat until creamy.
22 Gently fold the whipped cream into the frosting. Refridgerate until ready to use, letting sit out 10 minutes prior to soften.
Assembly
24 Optional: Slice both cakes in half horizontally to make 4 layers.
25 On the first cake layer, brush on the lemon simply syrup then spread a thin layer of lemon curd, then a few spoonfuls of strawberry compote.
26 Repeat: cake → simply syrup → lemon curd → strawberry → cake.
27 Frost the sides and top with the skyr cream cheese frosting.
28 Decorate with fresh strawberries, lemon wedges, or edible flowers.