Gâteau chevrons Miami
Prep time: 30mn
Cook time: 40mn

Serves 12
For the cake:
  • 500g butter
  • 500g sugar
  • the zest of one lemon
  • the juice of half a lemon
  • 10 eggs
  • 170g flour + 500g self rising flour(655g flour + 15g baking powder)
  • 200g Greek yogurt
For the syrup:
  • 75g sugar
  • 50cl water
  • the juice of one lemon
  • 125g cream cheese
  • 100g butter at room temperature
  • 1 tsp vanilla extract
  • 325g icing sugar
  • 1 pinch of salt (optional)
  • 750g white fondant
Prepare the cake:
  1. Preheat oven to 160°C.
  2. In the bowl of a stand mixerl, beat the butter, sugar and salt together until light and fluffly. Then add the eggs one by one, mixing until fully incorporated between each egg. Add 1 or 2 tablespoons of flour if the mix becomes less homogenous. Then add the Greek yogurt and beat. Mix the flours and then sift them before folding them in the dough. Finally add the milk, lemon zest and lemon juice. Scrape sides of bowl well with a spatula and mix one last time.
  3. Lightly grease and line with baking parchment 4 20cm tins (or one tin with high edges). Divide the dough between the tins, smooth the top with a spatula and bake for about 30-40 minutes at 160°C (bake for 1h20 for a single cake, cover with baking paper to prevent the top from burning). The cakes are done when a skewer inserted in the middle comes out clean.
  4. Let the cakes cool for 10 minutes before removing from their tin on a rack. Allow to cool completely.
Prepare the syrup:
  1. Once the cakes are cool, heat the water and sugar in a saucepan over low heat until the sugar dissolves. Cut the heat and add the lemon juice. Soak the cake with the syrup using a brush.
Prepare the icing:
  1. Beat the cream cheese and butter at high speed until creamy. Add the vanilla and icing sugar in several times. Add a pinch of sea salt. Scrape the sides of the bowl well between each addition of sugar. Whisk for 5-6mn at high speed until firm and fluffly
Assemble and decorate the cake:
  1. Pile the cakes, inserting a layer of icing between each cake. Then cover the whole cake with a very thin layer of icing. Place the cake in the refrigerator for at least 30 minutes.
  2. Cover the cake with the white fondant and cut the excess with a sharp knife.
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2016/10/gateau-chevrons-miami/