BILBO BAGGINS' BIRTHDAY CAKE

[nverland]

BILBO BAGGINS' BIRTHDAY CAKE
Servings: 1 - 6 inch and 1 - 8 inch Time: 2hr 30mins

Ingredients:

Sponge – 6″ round

180g (1 1/4 cup) – all-purpose flour, sifted
1 tsp – baking powder
170g (3/4 cup) – butter, room temperature
3 – Large eggs
100g (3/4 cup) – granulated sugar
2 tsp – vanilla extract
1 tsp – salt

Sponge – 8″

270g (1 3/4 cup) – all-purpose flour, sifted
2 tsp baking powder
340g (1 1/2 sticks) – unsalted butter, room temperature
5 – Large eggs
150g (1 1/2 cup) – granulated sugar
2 tsp – vanilla extract
1 1/2 tsp – salt

Additions –

1 1/2 cups – heavy cream, cold
1 pint slices strawberries
1/2 cup – strawberry jam
1 Tbsp – granulated sugar
1 Tbsp lemon juice
2 Tbsp powdered sugar
Flowers, leaves, and strawberries for garnish


Directions:

Preheat the oven to 350F. Prepare two (6″ and 8″) springform cake pans by lightly greasing and cutting a round piece of parchment to fit on the bottom of each of the pans.
I find it easier to mix the batters separately but you can easily mix it all in one batch. Cream together the softened butter and sugar until smooth. Add the vanilla extract and the eggs one at a time. Scrape the bowl in between each addition.
Combine the sifted flour, salt, and baking powder. Mix in the flour in two to three additions. Pour the batter into the prepared pans and bake 25-30 minutes or until golden brown and cooked through. Let the cakes cool before unmolding.
Take your sliced strawberries and combine it with the sugar and lemon juice. Set aside. Pour the heavy cream and powdered sugar into a mixer and whisk until it forms soft peaks. Put half of the whipped cream into a piping back with a large round tip.
Slice both of the cake rounds in half to form two layers. Pipe the whipped cream along the border of the cake. Spread a thin layer of the strawberry jam with a small offset spatula. Layer some of the strawberries on top of the jam and top it off with the other half of the cake. Repeat these steps with the other cake. Stack the smaller cake on top of the other. Cover the cake with the lightly whipped cream.
Garnish the cake with the fresh whole strawberries, flowers, and leaves.