Whit Monday

 

The Monday after Pentecost is the first day of the continuation of Ordinary Time.

Whit Monday name comes from "Whitsunday", an English name for Pentecost. The origin of the name "Whit Sunday" is generally attributed to the white garments formerly worn by those newly baptized on this feast. This feast commemorates the lineage of the Holy Spirit on the disciples of Jesus after his ascension from earth to heaven on Ascension Day, held annually on Pentecost Sunday. Christians believe this event represents the birth of the Church.

Tradition

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In Europe, the feast of Pentecost is celebrated with lots of amazing history and traditions and one such tradition states, if there is good weather at Pentecost, the wine production will be rich. During the time of Pentecost fertility plays an important role and that can be seen with the beautiful spring flower that are used during this celebration such as peony flowers, roses, elder flowers and green branches.  In Hungary peony are called the Rose of Pentecost. Another symbol of fertility and love is the May tree which are decorated with colorful ribbons.

 

 

Recipe

 

Lemon Elderflower Cake

Ingredients
 

Cake

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 3/4 teaspoon salt

• 1 cup unsalted butter room temperature

• 1 tablespoon lemon zest from one large lemon

• 2 cups granulated sugar

• 4 large eggs room temperature

• 2 teaspoons vanilla

• 2/3 cup milk room temperature

• 1/3 cup lemon juice fresh squeezed,
  from one medium lemon

Lemon Curd

• 4 large eggs

• 1 cup granulated sugar

• 1/2 cup lemon juice fresh squeezed, from one large lemon

• 1 tablespoon lemon zest from one large lemon

• 6 tablespoons unsalted butter cubed

 

Elderflower Swiss Meringue Buttercream

• 6 large egg whites

• 2 cups granulated sugar

• 3 cups unsalted butter room temperature

• 2-4 tablespoons elderflower cordial to taste

 

Assembly

• elderflower cordial simple syrup·

• 2 cups water and 2 cups of sugar heated until the sugar has melted. Add the elderflower cordial To Taste.

Directions for Cake

1. Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.

2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.

3. Using a stand mixer fitted with a paddle attachment, cream butter and lemon zest until smooth. Add sugar and beat on med-high until pale and fluffy (approx. 3mins).

4. Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.

5. Alternate adding flour mixture with milk & lemon juice, beginning and ending with flour (3 additions of flour and 2 of milk & lemon juice). Fully incorporating after each addition.

6. Spread batter evenly between the prepared pans and smooth the tops. 

7. Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.

8. Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely

Directions for Lemon Curd

1. Place eggs and sugar into a small pot, whisk to combine. Add lemon juice, zest, and butter. Cook over medium-low heat whisking constantly until mixture thickens and coats the back of a spoon.

2. Transfer to a glass bowl and lay plastic wrap directly on surface to prevent a skin from forming. Chill for 3 hours to set. Makes 2 cups.

Elderflower Swiss Meringue Buttercream

1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.

2. Place bowl over a pot with 1-2" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)

3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth**

5. Add 2-4 tablespoons elderflower cordial (to taste) one tablespoon at a time whip until smooth.

 

Assembly

1. Place one layer of cake on a cake stand or serving plate. Poke holes into the cake using a bamboo skewer. Brush on the elderflower cordial simple syrup.

2. Spread a thin layer of buttercream on top of the layer and pipe a border around the outside to hold the lemon curd in. Fill with approximately 3/4 cup of lemon curd. Repeat with next layer.

3. Place final layer on top and do a thin crumb coat on the cake. Chill for 20 minutes.

4. Frost the top and sides of the cake with remaining frosting in a rustic manner. Start by spreading a generous amount of buttercream on the top and letting it overhang on the sides. Then use a flat spatula to add buttercream to the sides of the cake and to smooth the which should create a top lip with the overlapping buttercream.

5. Top with fresh peonies if desired, but be sure to wrap the stems in floral tape. 

 

Obereschach Parish Church Fresco, Christ Ascension by Gebhard Fugel