Cloudberry Layer Cake Recipes

CLOUDBERRY CAKE

Steps:

• Preheat oven to 350 degrees. Line bottoms of two 9-inch round cake pans with parchment paper; brush with butter, and dust with flour. Tap out excess, and set aside.
• In a medium bowl, combine cake flour with baking powder. In another medium bowl, whisk together egg yolks and 1/2 cup granulated sugar until mixture is thick and pale. Using a large rubber spatula, gently fold flour mixture into yolk mixture in two batches.
• Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed just until they are frothy. With machine running on high speed, gradually add remaining 1/2 cup granulated sugar and the salt; continue beating until mixture is combined and stiff peaks form, about 4 minutes. Gently fold egg-white mixture into egg-yolk mixture in three batches until batter is smooth and uniform in color.
• Divide batter among prepared pans. Bake until cake is nicely golden and springs back when touched in the center, about 20 minutes. Transfer to a wire rack; let cool 20 minutes in pan. Carefully invert cakes onto wire rack, and let cool completely before frosting.
• Make frosting: Combine cream, confectioners' sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until mixture is smooth and thick.
• Using a serrated knife, split each cake horizontally into two layers. Set aside smoothest top layer. Spread one of the bottom layers with 1/2 cup jam and 3/4 cup frosting. Repeat with remaining bottom layer and top layer, stacking each on top of the other as they are filled. Place reserved layer on top of stacked layers; spread top with remaining 1 1/2 cups jam, and sides with remaining frosting. Garnish cake with fresh flowers, if desired. Slice into serving pieces; garnish each serving with fresh berries.

BERRY LAYER CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Butter three 10-inch round cake pans; line with parchment. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla seeds. In a separate bowl, toss together blueberries and cornstarch.
• In the bowl of a mixer fitted with the paddle attachment, beat together flour, sugar, baking powder, and salt on low speed until well combined. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes.
• Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 2 minutes. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 1 minute more. Remove bowl from mixer; fold in blueberries.
• Divide batter evenly between prepared pans, spreading to edges with a small offset spatula. Tap pans on counter to release any air bubbles. Bake, rotating pans halfway through, until a tester inserted in centers comes out clean and tops are lightly golden, about 30 minutes. Transfer pans to a wire rack; let cool completely. Turn cakes out of pans and remove parchment.
• Swiss Meringue Buttercream: Combine 1 1/2 cups sugar, 6 egg whites, and a pinch of salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch and feels completely smooth when rubbed between fingertips, 2 to 3 minutes.
• Transfer bowl to mixer fitted with the whisk attachment; whisk on low speed until foamy. Increase speed to medium-high until stiff, glossy peaks form and mixture has cooled completely, about 10 minutes. Reduce speed to medium-low; add 4 sticks butter, 2 tablespoons at a time, whisking until fully incorporated after each addition. (Don't worry if buttercream appears curdled after all of butter has been added; it will become smooth again with beating.) Whisk in 1 teaspoon vanilla.
• Switch to paddle attachment. Beat on low speed until air bubbles are eliminated, 3 to 5 minutes. Transfer to a large bowl, cover with plastic, and let stand at room temperature. Repeat process twice more with remaining ingredients, using the same amounts each time, then combining all three batches of buttercream in the large bowl and covering with plastic. Remove 2 cups buttercream; set aside.
• Fold jam into large bowl of buttercream. Add burgundy food color, a drop at a time, until desired color is reached.
• Assembly:Place a cake layer, bottom-side down, on a cake stand or serving platter. Spread about 1 1/2 cups buttercream over it; top with a second cake layer, bottom-side down, and another 1 1/2 cups buttercream. Finish with a third cake layer, bottom-side up. Evenly spread top and sides of cake with a 1/2-inch thickness of buttercream, smoothing with an offset spatula.
• Divide remaining buttercream among three bowls, then lighten each with some of the reserved 2 cups white buttercream, creating different shades. Transfer to pastry bags fitted with open and closed star tips in a variety of sizes. Pipe swirls and rosettes of buttercream on top of cake. Frosted cake can be refrigerated overnight; bring to room temperature and top with berries before serving.

CHEESECAKE WITH CLOUDBERRIES

Steps:

• Preheat the oven to 350°F.
• Prepare a 9-inch springform/springclip pan (ideally leak-proof), greased and base lined with baking parchment, then wrap foil around the outside to form a leakproof seal. Place the springform/springclip pan in a large, deep roasting pan.
• Crush the biscuits/cookies to crumbs (either with a rolling pin or in a food processor) and mix with the melted butter. Press the mixture evenly into the base of the prepared springform/springclip pan.
• Pulse the cream cheese in the food processor for 30 seconds to break up any lumps, then tip into a mixing bowl. Add the sugar, vanilla, and lemon zest and juice and whisk to combine fully. Add the eggs and whisk again until just combined, taking care not to overbeat.
• Pour the mixture onto the biscuit/cookie base. Pour water into the roasting pan to come halfway up the side of the cheesecake pan to form a bain-marie.
• Bake for 45-50 minutes on the middle shelf. The cheesecake is done when it wobbles ever so slightly in the middle. Remove the cheesecake but leave the oven on.
• Meanwhile, make the first topping: combine the sour cream, sugar and vanilla, then pour over the cheesecake and bake for a further 8-10 minutes. Leave the cheesecake to cool in the oven with the door ajar for an hour, then leave to chill in the refrigerator for at least 4 hours.
• Using a knife or metal spatula, carefully loosen the sides of the cake from the pan, then open the springform/springclip. It is easiest to serve on the actual base, so don't worry about removing that.
• For the second topping, gently heat the jam/jelly mixed with a small splash of water in a saucepan. When warm (not hot), pour over the cake and spread carefully to cover. If you have extra cloudberries, decorate with these too. Leave to cool, then chill again in the refrigerator so the jam can set before serving.