Dutch Blackberry Cake Recipes

BLACKBERRY CAKE RECIPE

Steps:

• In the bowl of an electric stand mixer fitted with whisk attachment, beat 6 large eggs 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 min until thick and fluffy.
• Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
• Divide evenly between prepared cake pans and bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temp then slice layers equally in half with a serrated knife.
• Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 6-7 minutes or until berries easily mash up with a fork then turn off heat. Strain through a fine mesh strainer, pushing the blackberries through with a spatula until only seeds are left in strainer. Discard seeds and set the puree aside to cool completely to room temp (you should get 5 Tbsp puree).
• In the bowl of an electric stand mixer fitted with whisk attachment, cream together 3 sticks butter, 3 cups powdered sugar and 1/2 tsp salt on low speed until combined, scraping as necessary. Increase speed to medium-high and beat until white and fluffy (2 to 3 min).
• Add cream cheese 1-piece at a time and mix until combined then continue to beat 2 min until fluffy, scraping down the bowl as needed. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another minute.
• Slice 1 cup blackberries and set aside. Make your lemon syrup by combining 3/4 cup warm water, 1 Tbsp granulated sugar and 4 Tbsp Lemon Juice.
• Place first cake layer on serving platter cut-side up **. Brush with 1/4 of the lemon syrup. Spread frosting over the top and layer with 1/3 sliced berries. Repeat with remaining layers placing the final layer cut-side-down, then frost the top and sides.
• Pipe remaining frosting onto cake. For the roses, use a closed star Wilton 2D tip. Decorate with remaining blackberries and sprinkle sugar crystals if desired.

BOTERKOEK (DUTCH BUTTER CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
• In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
• Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
• Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

CAKE & BERRY CAMPFIRE COBBLER

Steps:

• Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips., Line an ovenproof Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling., Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover., Cook until filling is bubbly and a toothpick inserted in the topping comes out clean, 30-40 minutes. To check for doneness, use the tongs to carefully lift the cover. If desired, serve with ice cream.

EARL GREY BLACKBERRY CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease 3 8-inch (20 cm) round cake pans with nonstick spray and line the bottoms with parchment paper.
• Make the cake: In a small pot over medium heat, combine the milk and 2 tablespoons of Earl Grey tea. Bring to a simmer, then remove from the heat, cover, and set aside to steep for at least 30 minutes, up to 1 hour.
• Strain the steeped milk through a fine-mesh sieve into a medium bowl and discard the tea leaves. Let cool to room temperature.
• In a large bowl, beat the butter with an electric hand mixer until pale and fluffy, 2-3 minutes. Add the honey and beat to combine. Add the eggs, 1 at a time, beating to incorporate before adding the next. The mixture will look curdled at this point, but will come together. Sift in half of the flour, the baking powder, baking soda, and salt and beat just until combined. Add the steeped milk and beat to incorporate. Sift in the remaining flour and beat until just combined. Add the vanilla bean seeds and remaining tablespoon of Earl Grey tea and beat to incorporate. The batter will be relatively thick.
• Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
• Bake the cakes for 20-25 minutes, until golden brown and a toothpick inserted into the center comes out clean. Transfer the cakes to a wire rack to cool for 5-10 minutes, until safe to handle. Turn the cakes out of the pans and let cool completely on the wire rack, 25-30 minutes.
• Make the frosting: In a small food processor, blend the blackberries into a smooth puree, about 30 seconds. Strain the blackberry puree through a fine-mesh sieve into a medium bowl, using a rubber spatula to push the mixture through. Discard the seeds and set the puree aside.
• In a large bowl, cream the butter with an electric hand mixer until pale and fluffy, 2-3 minutes. Mix in the vanilla. Sift in the powdered sugar, 1 cup (120 G) at a time, and beat to incorporate. Mix in the blackberry puree.
• Assemble the cake: Place the cardboard round on the cake turntable. Spread a dab of frosting in the middle and center 1 of the cakes on the round. Using an offset spatula, spread about 1 cup (115 G) of frosting evenly over the top of the cake. Spread evenly into a layer about ½-inch (1 ¼ cm) thick. Arrange half of the halved blackberries, cut sides down, on top of the frosting, pressing down gently into the frosting. Place another cake layer on top and repeat frosting with another cup of frosting and filling with the remaining halved blackberries.
• Top with the remaining cake layer. Dollop 1-1½ cups (115 G) of frosting on top. Using the offset spatula, spread the frosting in an even layer across the top, starting from the center and working toward the outer edge. Cover the sides of the cake with more frosting, working from top to bottom down the sides. Remove and reserve any excess frosting. Holding a bench scraper against the side of the cake, slowly spin the turntable to help spread the frosting into a thin "naked" layer. Remove excess frosting from the bench scraper as necessary. Use the offset spatula to add more frosting to the sides to cover up any particularly bare spots and to smooth out the top and edges of the cake. Refrigerate cake for 20 minutes, until the frosting is set.
• Pile the whole and halved blackberries in the center of the cake and decorate with the edible flowers. Sprinkle lightly with loose Earl Grey tea leaves.
• Slice and serve.
• Enjoy!

BLACKBERRY CAKE

Steps:

• Follow directions on the box, adding suggested ingredients such as eggs and salad oil. However, instead of adding water as the liquid, add half and half in the quantity specified. Stir ingredients in a large bowl until thoroughly blended. Pour into a 12" Dutch oven. Drop blackberries into batter. Bake according to directions on the mix, using 5-6 briquets under the oven and 20-25 on the lid, baking for 30-40 minutes. Because half and half is used rather than water, the cake turns out very rich and much heavier. Very good!Spiced with More Tall Tales - Desserts