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Looney Cake from Succession Recipe (with Video)

Fruits, Dessert
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Discover our Looney Cake from Succession Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h | Cook 1h30min


Looney Cake
- 340 g Sugar
- 340 g self-rising flour
- 3 tsp Baking powder
- 0.5 tsp Kosher salt
- 6 large whole eggs
- 3 sticks Unsalted butter, room temperature
- 1 tsp Vanilla extract
- strawberry jam, see recipe below
- whipped cream, as needed, see recipe below
- fresh strawberries
Strawberry Jam
- 440 g Sugar
- 600 g Strawberries, rinsed + trimmed
- 1 Lemon, juiced
Whipped Cream
- 1.5 cups Heavy cream
- 1 tsp Vanilla bean paste, or 1 1/2 tsp vanilla extract
- 30 g Powdered sugar
Stabilized Whipped Cream Icing
- 125 g Powdered sugar
- 1.5 tsp whipped cream stabilizer
- 450 g Mascarpone cheese, softened (~65 °F)
- 2 vanilla bean seeds
- 600 g Heavy cream, cold
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Looney Cake Method
1. Preheat the oven to 350 °F and prepare two (10-inch) round cake pans with nonstick spray and parchment circles.
2. Sift together the sugar, flour, baking powder, and salt into the bowl of a stand mixer.
3. Add the eggs, butter, and vanilla to the bowl, then using the paddle attachment, mix until the batter is homogenous.
4. Evenly divide the batter between the two prepared cake pans.
5. Bake for 25-30 minutes or until golden brown and the cakes spring back when poked.
6. Allow the cakes to cool in the pans for 5-10 minutes before unmolding and allowing them to cool completely on a rack.
7. When ready to assemble, place one cake (flat-side up) on a serving plate of choice. Pipe an even layer of Whipped Cream or Stabilized Whipped Cream Icing onto the cake layer.
8. Then, add a generous dollop of Strawberry Jam to the center of the cake. Using an offset spatula, spread the jam to the edges of the cake.
9. Place the second cake (flat-side down) onto the jam layer. Decorate the top with more whipped cream and strawberries, then serve.
Strawberry Jam Method
1. Combine the sugar and strawberries in a medium bowl. Toss to combine thoroughly, then refrigerate the mixture, covered, for at least 1 hour or up to 1 day.
2. When ready to cook the jam, transfer the strawberries (and the juices) and lemon juice to a medium sauce pot.
3. Heat the strawberries over medium heat until simmering. Continue to cook the mixture for 45 minutes - 1 hour.
4. Meanwhile, place a small plate in the refrigerator.
5. Once the jam looks thickened and jammy, add a small dollop of the jam to the chilled plate. Allow it to sit for 1-2 minutes, then tilt the plate.
6. If the jam immediately runs down the plate, cook the jam for 5-10 minutes longer, then test again; if the jam mostly holds its shape and slowly begins to slide down the plate, it’s ready!
7. Allow the jam to cool to room temperature, then refrigerate for 1-2 hours, or up to 1 week, before using in the cake.
Whipped Cream Method
1. Combine all of the ingredients in a bowl. Whisk until medium-soft peaks are achieved.
2. Refrigerate until ready to use.
Stabilized Whipped Cream Icing Method
1. Whisk together the sifted powdered sugar and the whipped cream stabilizer (if using).
2. Combine the mascarpone cheese, vanilla bean seeds (or extract), and sugar mixture in the bowl of a stand mixer.
3. Using the whisk attachment, whip until the cheese is completely smooth and the vanilla is well distributed, 1-2 minutes.
4. With the mixer running on medium low speed, slowly pour in the cold heavy cream. Stop every 30 seconds or so to scrape down the sides of the bowl.
5. Once all of the heavy cream has been added, turn the mixer to high and whip until medium-soft peaks are achieved, about 1-2 minutes longer.
6. Keep in the refrigerator until ready to use.

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