Swedish pastry chef Roy Fares reimagines American pastries in his cookbook, United States of Cakes. Ice cream sandwiches, Nutella Pop-Tarts, and peanut butter cake pops are just a few of many all-American recipes I’ve flagged in this page-turner of a cookbook. But the first recipe I just had to try is this American flag cake. It’s a buttermilk-lemon cake with a lemon cream cheese frosting. I mean, come on.
The recipe is totally doable for most home bakers, as most home cooks have a standard casserole dish lying around. And as for the decorating, I found applying berry after berry very meditative and something that just about anyone can accomplish. I especially love that Roy uses powdered sugar to form the white stars and stripes of the flag. How creative!
This cake goes quickly — not just because it looks spectacular. The cake tastes like Summer — it’s bright from the lemon and superlight. The cream cheese icing complements the slightly sour cake. And who doesn’t clamor for a cake covered in fresh, ripe berries? It’s the easiest excuse to get a serving of fresh fruit. After its wild success, I plan on making this cake for every Summer gathering and look forward to discovering more winning recipes within the pages of United States of Cakes.
Flag Cake
Notes
The Fourth of July is a national holiday, celebrated with pomp and circumstance. Everyone really goes all out, adorning American flags everywhere and devoting the entire day to celebrating. During my travels, I’ve experienced this holiday several times, and I’m always happy when I see how proud people are of their country. I think my fellow Swedes ought to take this as an example and celebrate our national holiday. After all, we have much to be proud of.
Ingredients
Directions
Excerpted with permission from United States of Cakes: Tasty Traditional American Cakes, Cookies, Pies, and Baked Goods by Roy Fares. Copyright 2015, Skyhorse Publishing, Inc.
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