Flag Cake

Ingredients:

Cake

• 2.5 cups premium flour
• 1/3 cup white corn flour
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 0.5 tsp coarse salt
• 2 cups granulated sugar
• 220 g (1 cup) butter at room temperature
• 5 large eggs at room temperature
• 1 tbsp vanilla extract
• 1 cup of sour milk or kefir
• 3 tbsp. multi-colored (or (white, blue and red) sprinkles)
• Special equipment: pastry bag and star tip

Glaze

• 330 g (1.5 cups) butter at room temperature
• 1/4 teaspoon coarse salt
• 80 g chopped white chocolate, melt and let cool slightly
• 6 cups powdered sugar
• 1.5 tsp vanilla extract

Decoration

• 1 cup blueberries
• 450 g strawberries
• 1 tbsp melted apple jelly or apricot jam

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9 x 13-inch (22 x 32 cm) rectangular baking pan with cooking spray. Line the bottom of the pan with parchment paper and spray again.
2. Cake:
   
   Combine the flour, cornmeal, baking powder, baking soda, and salt in a small bowl. Set aside. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, until smooth, then beat in the vanilla. Reduce mixer speed to low and beat in one-third of the flour mixture. Beat in half of the buttermilk, then repeat, adding flour in 2 more additions, alternating with the other half of the buttermilk. Fold in the sprinkles. Pour the batter into the prepared pan and spread evenly. Bake until golden brown, 30–35 minutes. Let cool in the pan for 15 minutes.
3. Run a small knife around the edges of the cake to loosen it and place it on a baking sheet. Remove the parchment paper and then invert the cake onto a serving platter or cutting board. Let cool completely before frosting.
4. Glaze:
   
   In a large bowl, beat the butter and salt with a mixer on medium speed until fluffy. Add the white chocolate and beat until fluffy. Gradually beat in the powdered sugar and vanilla. Increase the speed to medium-high and beat until very smooth.
5. Transfer 0.5 cups of frosting to a pastry bag fitted with a small star tip. Cover the top and sides of the cake with the remaining frosting.
6. Decoration:
   
   Arrange the blueberries in 6 rows of 6 berries each in the top left corner of the cake. Cut the strawberries in half lengthwise and arrange 4 rows of strawberries across the cake. Pipe stars of frosting between the blueberries, and decorate the bottom of the cake with the remaining frosting. Brush the berries with melted jelly. Slice and serve.