Berries And Cream Cake Recipes

BERRIES AND CREAM CLOUD CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 280°F (135°C).
• In a large bowl, whip egg whites until stiff peaks form.
• In a small bowl, combine baker's sugar and cornstarch and mix well.
• Gradually (split into 5 portions) add sugar into the egg whites. Once the egg whites form a stiff peak with a sheen gloss, set aside.
• Bake for 1 hour. Then turn oven off and let cloud cakes sit in hot oven for another hour or two until the oven is totally cool.
• Whip the heavy cream and sugar together until the cream is set.
• Carefully place each layer of cake with cream and berries.
• Enjoy!

BERRIES AND CREAM CAKE

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
• In large bowl, stir cake mix and nutmeg. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In small bowl, whisk milk, vanilla and eggs; stir into crumb mixture until moistened. Spread in pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in another large bowl, stir together berries and granulated sugar; set aside to allow juices to form.
• Cool cake on cooling rack 10 minutes. Run knife around edge of pan to loosen cake. Cool at least 10 minutes longer. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high, beating just until soft peaks form.
• Cut cake into 3 rows by 3 rows. Cut each piece horizontally in half. Spoon half of the berries and sweetened whipped cream over bottom cake pieces; cover with top cake pieces. Spoon remaining berries and whipped cream over cake.

FRESH BERRY CREAM CAKE

Steps:

• Preheat the oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing. I also recommend 8 inch cake pans as the 9 inch cakes will be pretty thin.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Bake for around 22-24 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before assembling.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners' sugar, vanilla extract, and almond extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for decorating cakes. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Yields about 4 cups.
• If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. (Discard thin layer or crumble over ice cream.) Place 1 cake layer on your cake stand or serving plate. Evenly spread 1 heaping cup of whipped cream on top. I always use an icing spatula to spread. Arrange a single layer of mixed berries on top. Top with 2nd cake layer. Spread another 1 heaping cup of whipped cream on top, then a single layer of berries. Top with 3rd cake layer. Spread remaining whipped cream on top and garnish with fresh berries. Add a dusting of confectioners' sugar on the berries, if desired, and/or garnish with fresh florals.
• Chill the assembled cake, uncovered, for at least 2 hours and up to 1 day before slicing and serving. This time in the refrigerator helps the whipped cream thicken and makes cutting neater and easier. If chilling for longer than a few hours, you can carefully cover it with plastic wrap or use a cake carrier for storing in the refrigerator (what I always store my cakes in!). *Note that the berries could begin to release their juices if kept in the refrigerator for longer than 2 hours. For cutting, I recommend using your sharpest knife and cutting slowly.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

BERRIES AND CREAM CAKE ROLL

Steps:

• HEAT oven to 375 degrees F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray.
• BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg yolks in separate bowl 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat 1 minute.
• SIFT together flour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly.
• BAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at long end. Cool completely, about 45 minutes.
• CHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. Stir preserves slightly for easier spreading.
• BEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread carefully with preserves, then with whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill 2 to 3 hours or overnight.
• SPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before serving.

SUMMER BERRY CREAM CAKE

Steps:

• To prepare cake, first heat oven to 350 degrees. Oil or spray a 10-inch springform pan, and line bottom with parchment paper.
• Using an electric mixer at high speed, whisk eggs and sugar together until they triple in volume, becoming thick and airy. Add vanilla and lemon zest, and whisk to combine. Reduce speed to medium-low, and gradually add flour. Remove bowl from mixer, give a final fold with a spatula and pour into prepared cake pan. Bake until risen and light golden brown, 25 to 30 minutes. Cool pan on wire rack 10 minutes, and remove sides from pan.
• When cake is cool use a long, thin knife to split it into 2 thin disks. Place bottom half cut side up on a serving platter; place other half cut side up on a large piece of foil. In a blender, combine 2 cups strawberries, confectioners' sugar and lemon juice. Purée until smooth. Set aside 1/4 cup purée, and divide remaining purée between two cake layers, pouring over cut sides and spreading with a rubber spatula.
• In a large bowl, combine reserved 1/4 cup purée with 1/2 cup blueberries, 1/2 cup blackberries, 1/2 cup red raspberries and currants or golden raspberries. Fold gently to mix.
• Whisk heavy cream with vanilla until thick but still soft. Spread half over cake sitting on serving dish. Top with fruit mixture, and place remaining cake half on top, cut side down. Spread remaining cream on top. Cut strawberries into halves or quarters, and place in a bowl. Add remaining 1/4 cup each of blueberries, blackberries and raspberries, and toss to mix. Arrange berry mixture on top of cake, and dust with confectioners' sugar.

BERRY CREAM CAKE

Steps:

• Make Berry Sauce: Bring all sauce ingredients just to a boil in a 1 1/2 to 2 quart heavy saucepan over high heat, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, 15 minutes.
• Transfer to a shallow bowl and cool to romm temperature stirring occasionally, about 30 minutes.
• Chill, covered, until cold about two hours.
• Make Almond Layers:.
• Put oven racks in upper and lower thirds of oven and preheat to 350°F.
• Butter cake pans and line bottom of each with a round of parchment or was paper, then butter paper.
• Pulse almonds with 1/4 cup sugar in a food processor until finely ground.
• Beat together eggs and remaining 1 1/4 cups sugar in a large bowl with an electric mixer at high speed until pale, fluffy, and tripled in volume, about 6-8 minutes.
• Beat in vanilla and salt until combined well.
• Stir together ground almonds and melted butter (1 1/4 sticks).
• Fold one third of egg mixture into almond mixture to lighten, then fold in remainder, gently but thoroughly.
• Divide batter among pans (batter should be about 1/2 inch deep).
• Put 2 pans in lower third of oven and 1 pan in upper third (do not put directly above lower pans).
• Bake, switching position of pans (from lower to upper and vice versa) halfway through baking, until a golden crust forms on top and cake begins to pull away from sides of pans ( cake will rise, them collapse slightly) 18 to 25 minutes total.
• Cool in pans on racks 10 minutes, then run a small knife around edge of each pan and carefully invert onto racks.
• Cool completely about 15 minutes.
• Carefully peel off parchment.
• Make Mascarpone Cream.
• Stir together all mascarpone cream ingredients with a rubber spatula until smooth.
• Chill, covered.
• Assemble Cake.
• Center 1 almond layer on cake plate.
• Spoon 1/2 cup berry sauce onto center of layer. Spread evenly, leaving a 1/2 inch border around edge of cake.
• Spoon 3/4 cup mascarpone cream on top of berry sauce layer and smooth top (berry sauce will swirl into mascarpone cream).
• Repeat procedure with remaining almond layers, berry sauce, and mascarpone cream, ending with mascarpone cream ( for a total of three layers).
• Chill cake while making frosting.
• Frost Cake.
• Beat cream with sugar, vanilla, and salt in a large bowl using an electric mixer with cleaned beater at high speed until it just hold stiff peaks.
• Frost cake with whipped cream smoothing top and sides (there will be generous amount) then chill, uncovered, 1 hour.
• Just before serving, sift cocoa powder over top of cake using a sieve.
• Cook's Notes: Almond layer can be made ahead and cooled completely, then wrapped well in plastic wrap and chilled 3 days or frozen up to 1 month.
• Frosted cake can be made 1 day ahead (without cocoa powder) and chilled covered loosely with plastic wrap.