FRESH BERRY CREAM CAKE
This minimally decorated naked-style cake is layered between fresh and fluffy whipped cream and piled high with juicy berries.
Provided by Sally
Categories Dessert
Time 5h30m
Number Of Ingredients 16
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.
CREAMY BERRY MOSAIC CAKE
Yep... Kraft again... sounds like a great summery dessert that will look impressive yet with a minimum of work.
Provided by JanetB-KY
Categories Gelatin
Time 19m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Line 2-1/2-qt. bowl with plastic wrap; spray with cooking spray.
- Cut cake into 12 slices. Trim crusts; discard or eat while no one is looking; line bowl with cake slices, cutting to fit if necessary.
- STIR boiling water into dry gelatin mix in bowl 2 min until completely dissolved; stir in cold water.
- Remove 1-1/2 cups of the gelatin; place in a large bowl & refrigerate until slightly thickened; meanwhile, pour remaining gelatin over cake in bowl.
- Stir whipped topping into thickened gelatin; gently stir in mixed berries& spoon over cake in bowl.
- Refrigerate 4 hours or overnight until firm.
- Invert bowl onto moistened plate; shake to loosen gelatin; gently remove bowl. Remove plastic wrap; garnish with extra berries and fresh mint, if desired.
Nutrition Facts : Calories 156.3, Fat 1.4, SaturatedFat 1.1, Cholesterol 0.2, Sodium 77, Carbohydrate 35.2, Fiber 1.6, Sugar 14.4, Protein 2.6
CREAMY BERRY CAKE MOSAIC
This elegant JELL-O Dessert really shows off the season's beautiful berries.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield Makes 14 servings.
Number Of Ingredients 6
Steps:
- Line 2-1/2-qt. bowl with plastic wrap; spray with cooking spray. Cut cake into 12 slices. Trim crusts; discard. Line bowl with cake slices, cutting to fit, if necessary.
- Stir boiling water into dry gelatin mix in bowl 2 min. until completely dissolved. Stir in cold water. Remove 1-1/2 cups of the gelatin; place in large bowl. Refrigerate until slightly thickened. Meanwhile, pour remaining gelatin over cake in bowl.
- Stir whipped topping into thickened gelatin. Reserve 3 raspberries for garnish. Gently stir in remaining mixed berries. Spoon over cake in bowl. Refrigerate 4 hours or overnight until firm.
- Invert bowl onto moistened plate; shake to loosen gelatin. Gently remove bowl. Remove plastic wrap. Garnish with reserved 3 raspberries and fresh mint, if desired.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 22 g, Protein 3 g
MOSAIC CAKE
A fruit cake that can be served immediately! From Company's Coming Cakes cook book. After lining pan with foil, I greased it using recipe #78579. I chopped the pecan halves for the batter, and garnished the top of the batter with additional pecan halves and additional glaced cherries cut in half before baking. Very easy to make. You could use raisins instead of the dates.
Provided by foodtvfan
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees Fahrenheit.
- Line an 8 x 8-inch baking pan with foil paper.
- Cream butter with sugar in a mixing bowl.
- Beat in eggs, one at a time.
- Stir in flour and baking powder.
- Add the red cherries, green cherries, chopped pineapple, dates, and pecans.
- Mix ingredients together.
- Scrape batter into prepared pan.
- Bake for about 1-1/2 to 1-3/4 hours until a wooden pick inserted comes out clean.
- Can be served immediately.
Nutrition Facts : Calories 2721.1, Fat 99.6, SaturatedFat 29.8, Cholesterol 514.6, Sodium 573.5, Carbohydrate 459.6, Fiber 30.2, Sugar 372.9, Protein 32.8
SUMMER BERRY CREAM CAKE
A sweet ending for a summer solstice party, this spongecake is light and not too sweet, and the cream and berries make it seem almost more of an unmolded trifle than a cake. I seem to remember that in Norway alcohol is poured over the split sponge, but here I've moistened the cake with a strawberry purée. You can use any fruit.
Provided by Nigella Lawson
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 17
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
Make and share this Berry Cream Cake recipe from Food.com.
Provided by Peggy L.
Categories Dessert
Time 4h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 741.8, Fat 46.1, SaturatedFat 21.4, Cholesterol 195.1, Sodium 135.2, Carbohydrate 77.3, Fiber 4.2, Sugar 51.6, Protein 10.5
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5/5 (2)Total Time 1 hr 15 minsCategory DessertCalories 473 per serving
- Preheat oven to 350 F. Grease a 13 x 9-inch baking pan well with cooking spray and line with parchment paper. Reserve.
- Sift flour, baking powder, baking soda, and salt in a medium bowl; set aside. Using an electric mixer with paddle attachment, cream butter and 1 1/2 cups sugar on medium speed for 3-5 minutes or until light and fluffy.
- Then, add eggs, one at a time, beating after each addition just until the yolk disappears. Do not overbeat! Mix in vanilla. With mixer on low, add half of flour mixture, then all the buttermilk, and finish with the remaining flour mixture, beating until just combined.
- Scrape down bowl with a spatula, mixing well. It's a thick batter. Spread the batter into the prepared pan. In a separate bowl, mix berries with 2 tbsp sugar. Spoon onto batter and give them a light push down. They will sink 1/2 way into the batter as the cake bakes.
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