BERRY LAYER CAKE
A blueberry-studded triple-decker cake is decorated with swirls and rosettes of frosting flavored with black raspberry jam, followed by a tumble of fresh berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 18
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.
LEMON LAYER CAKE
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. -Summer Goddard, Springfield, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.
Nutrition Facts : Calories 841 calories, Fat 48g fat (30g saturated fat), Cholesterol 219mg cholesterol, Sodium 656mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 1g fiber), Protein 8g protein.
SUMMER BERRY LEMON LAYER CAKE
This is an adapted recipe from a website I passed, the cake is moist and fluffy and the flavors balance well with the berries. NOTE: I did not have frosting on mine (I did a mild lemon glaze) as I do not like frosting; however I will provide a few spot recipes here of different buttercreams and the like for convenience. Or you can just do store bought. FROSTING CHOICES: For Lemon Basic Frosting: 1 cup unsalted butter, at room temperature 7-8 cups confectioners' sugar 2 tablespoons half-and-half 1/2 cup fresh lemon juice 1/2 tablespoon lemon zest Meringue Frosting: 3/4 cup granulated sugar 4 large egg whites 2 tablespoons cold water 1 teaspoon lemon juice 1 teaspoon vanilla extract 1 teaspoon cider vinegar
Provided by BachFromTheDead
Categories Dessert
Time 35m
Yield 1 slice, 12 serving(s)
Number Of Ingredients 19
Steps:
- Making the Cake:.
- Preheat oven to 350°F Butter and flour two 9 inch cake pans. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat together butter and sugar with an electric mixer or by hand until light and fluffy, approx 3 minutes or so. Beat in the vanilla and vinegar. Beat in eggs, one at a time, followed by half of the flour mixture. Add the milk and beat in the remaining flour mixture. Beat in the lemon juice and lemon zest.
- Pour the batter into prepared cake pans.
- Bake until lightly golden and a chopstick inserted into middle of the cake comes out clean, about 15-20 minutes. Let cake cool on a wire rack.
- Meanwhile, make the frosting (for frosting 1). In a large bowl, beat together butter, 6 cups of confectioner's sugar, half 'n' half, lemon juice, and lemon zest with a whisk until incorporated. Continue to beat for 3 minutes, or until frosting begins to get fluffy. At this point, taste the frosting. If desired, add remaining two cups of confectioner's sugar in 1/2 cup increments, tasting for preferred sweetness. Continue to beat frosting until thick and fluffy, about 3 minutes. Set to cool.
- For Frosting 2; In a mixer bowl, whisk the egg whites, cider vinegar, sugar and vanilla until well combined (not until stiff, that will be later). Incorporate the water.
- Fill a saucepan with water about (2-3 cups). The saucepan should be large enough for the mixer bowl to "rest in it" but without touching the bottom of the saucepan.
- When the water is shimmering place the bowl in the sauce pan and whisk the mixture. Be sure to watch that th mixture does not boil. Whisk until all the sugar is dissovled and remove from the saucepan.
- Place the bowl in the kitchen mixer with the whisk attachment on. Whisk the meringue frosting until stiff peaks forms and has a glossy look. This can take up to 12-15 minutes or more. Refrigerate until needed.
- To make the jam; In a food processor (or in my case, ninja blender), puree the raspberries and 4 oz strawberries. In a small saucepan add the berry puree, water, and sugar. Stir with a wooden spoon until it begins to warm slightly (it will bubble slightly at the sides) and whisk in cornstarch. Cook until the jam thickens and pour into a bowl to cool. Refrigerate until needed.
- To assemble the cake: Place first layer of cake on a stand or plate. cover evenly with jam and top with sliced strawberries (top with even amount of frosting if using). Place second layer of cake on top of first. Frost the top (with one of the frostings) and sides evenly with remaining frosting. Decorate the top of the frosted cake with blackberries and strawberries. Refrigerate and store for up to a week.
Nutrition Facts : Calories 421, Fat 18, SaturatedFat 10.6, Cholesterol 104.8, Sodium 256.3, Carbohydrate 59.9, Fiber 2.6, Sugar 29.4, Protein 6.2
LEMON LAYER CAKE WITH SUMMER BERRIES RECIPE
Three layers of moist lemon cake are frosted with a tart lemon buttercream. You can decrease the amount of lemon if you like, but I love the intense citrus flavor and the way it cuts against the buttery cake.
Provided by Carrie Vasios Mullins
Categories Dessert Cakes Desserts Cake
Time 1h20m
Yield 12
Number Of Ingredients 22
Steps:
- For the Cake: Preheat oven to 350°F (180°C). Butter and flour three 9-inch cake pans. In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes (you can also use a stand mixer fitted with the paddle attachment on medium speed). Beat in vanilla. Beat in eggs, one at a time. Beat in half of flour mixture. Beat in milk. Beat in remaining flour mixture. Beat in lemon juice and lemon zest.
- Pour batter into prepared cake pans. Bake until lightly golden and a cake tester inserted into middle of the cake comes out clean, about 20 minutes. Let cake cool in pans for 15 minutes, then turn out onto a wire rack.
- For the Frosting: In a large bowl, beat together butter, 6 cups of confectioner's sugar, milk, lemon juice, and lemon zest with a wooden spoon until incorporated. Continue to beat for 3 minutes, or until frosting begins to get fluffy. At this point, taste the frosting. If desired, add remaining two cups of confectioner's sugar in 1/2 cup increments, tasting for preferred sweetness. Continue to beat frosting until thick and fluffy, about 3 minutes.
- To Assemble : In a small bowl, break up raspberries with a fork until they have a spreadable consistency. Place first layer of cake on a stand or plate. Frost with icing then cover evenly with raspberries. Place second layer of cake on top of first. Frost with icing and cover evenly with strawberries. Place final layer of cake on top of first two and frost the top and sides evenly with remaining frosting. Decorate circumference of top of frosted cake with blackberries. This Recipe Appears In Serious Entertaining: A Special Summer Birthday Cake
Nutrition Facts : Calories 778 kcal, Carbohydrate 118 g, Cholesterol 144 mg, Fiber 3 g, Protein 7 g, SaturatedFat 20 g, Sodium 243 mg, Sugar 90 g, Fat 33 g, ServingSize serves 12, UnsaturatedFat 0 g
LEMON LAYER CAKE WITH SEASONAL BERRIES
This luscious cake uses peak-of-the-season berries for a special summertime treat. Adapted from a recipe by Carrie Vasos at Serious Eats. http://bit.ly/rrZahw
Provided by DrGaellon
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Butter and flour three 9 inch cake pans.
- In a small bowl, whisk together flour, baking powder, and kosher salt.
- In a large bowl, beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes (you can also use a stand mixer fitted with the paddle attachment on medium speed).
- Beat in vanilla.
- Beat in eggs, one at a time.
- Beat in half of the flour mixture.
- Beat in milk.
- Beat in remaining flour mixture.
- Beat in lemon juice and lemon zest.
- Divide batter equally between prepared cake pans.
- Bake until lightly golden and a cake tester inserted into middle of the cake comes out clean, about 20 minutes.
- Let cake cool in pans for fifteen minutes; turn out onto a wire rack.
- Meanwhile, in a large bowl, beat together butter, 6 cups of confectioner's sugar, milk, lemon juice, and lemon zest with a wooden spoon until smooth.
- Continue beating for 3 minutes, or until frosting begins to get fluffy.
- Taste and add more confectioner's sugar, if desired, in 1/2 cup increments, until desired level of sweetness.
- Continue to beat frosting until thick and fluffy, about 3 minutes.
- In a small bowl, break up raspberries with a fork until they have a spreadable consistency.
- Place first layer of cake on a stand or plate.
- Frost with icing then cover evenly with raspberries.
- Place second layer of cake on top of first.
- Frost with icing and cover evenly with strawberries.
- Place final layer of cake on top of first two and frost the top and sides evenly with remaining frosting.
- Decorate circumference of top of frosted cake with blackberries.
Nutrition Facts : Calories 800.6, Fat 33.3, SaturatedFat 20.3, Cholesterol 145.1, Sodium 257.8, Carbohydrate 122.9, Fiber 2.7, Sugar 94.4, Protein 6.5
LEMON BERRY CAKE
From Chester, Maryland, Karen Ehatt adds tangy taste to a plain yellow cake mix with lemon gelatin and blueberries. "Serve warm with a dollop of sweet whipped cream," she suggests.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Prepare cake batter according to package directions. Stir in lemon zest. Pour into a lightly greased 13x9-in. baking dish. Sprinkle with blueberries. In a small bowl, whisk gelatin and water until gelatin is dissolved. Slowly pour over batter. , Bake at 350° for 33-38 minutes or until a toothpick inserted in the center of cake layer comes out with moist crumbs (cake will set upon cooling). Cool slightly on a wire rack. Dust with confectioners' sugar. Serve warm with whipped cream if desired. Store in the refrigerator.
Nutrition Facts :
LEMON CAKE WITH SEASONAL BERRIES
Found this recipe on the canada.com website from BCTV News. Sounds great - remember this one when you have delicious fresh berries this summer.
Provided by KitchenCraftsnMore
Categories Dessert
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs until thick and pale yellow.
- Gradually add sugar.
- Mix the flour with the baking powder, salt and lemon zest.
- Set aside.
- In a separate bowl, blend the vanilla and whipping cream.
- Alternately add the flour and cream to the eggs, beginning and ending with the flour.
- Pour the batter into a greased and floured 9-inch springform pan.
- Bake at 325 degrees for about one hour and 30-40 minutes.
- Glaze: In a small bowl, blend the lemon juice and sugar.
- Poke tiny holes all over the top of the cake and spoon mixture evenly on top to let it soak in.
- Cool cake in its pan on a rack.
- This cake freezes well.
- To Serve: Slice the cake in thin wedges, Serve with fresh seasonal berries and a scoop of lemon sorbet.
Nutrition Facts : Calories 438.5, Fat 17.1, SaturatedFat 9.8, Cholesterol 142.5, Sodium 179, Carbohydrate 65.5, Fiber 0.9, Sugar 39.6, Protein 6.7
LEMON LAYER CAKE WITH CURD AND BLUEBERRIES
Layered and light, the tiers of this lemon cake with curd call for cholesterol-free egg whites and skim milk; the berries in between are thought to be brain boosters.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Make the cake: Coat two 8-by-1 1/2-inch round cake pans with cooking spray. Line bottoms with parchment. Spray parchment; set aside.
- Sift together flour, baking powder, and salt into a medium bowl; set aside. Whisk together 1/4 cup sugar, the milk, oil, vanilla, lemon zest, and lemon juice in a large bowl; set aside.
- Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. Raise speed to medium-high. Gradually add remaining 1/4 cup plus 2 tablespoons sugar, beating until stiff peaks form.
- Add half of the flour mixture to the milk mixture; whisk until smooth. Fold in remaining flour mixture in 3 batches, alternating with the egg white mixture. Divide batter among prepared pans. Bake, rotating pans halfway through, until a cake tester inserted into centers comes out clean, about 18 minutes. Let cool on a wire rack for 10 minutes. Turn out cakes onto rack. Remove parchment; reinvert. Let cool completely.
- Make the lemon curd: Put egg yolks into a medium heatproof bowl; set aside. Whisk together lemon zest, sugar, cornstarch, and salt in a medium saucepan. Add 1 1/2 cups water and the lemon juice; whisk until sugar and cornstarch have dissolved. Bring to a boil over medium-high heat, whisking constantly. Cook 2 minutes. Reduce heat to medium-low; gradually whisk one-third of the lemon mixture into the reserved egg yolks. Pour mixture into pan. Cook over medium heat, stirring constantly, 2 1/2 minutes.
- Remove from heat. Stir in vanilla. Pour into a bowl; place plastic wrap directly on surface. Refrigerate until firm and cold, at least 1 hour (up to 1 day).
- Fold blueberries into curd; set aside. Trim top and bottom of one cake to be flat. Cut each cake in half horizontally. Set untrimmed bottom layer on a serving plate; spread with 1 cup curd. Repeat with trimmed halves for second and third layers. Top with untrimmed top layer. Dust with confectioners' sugar.
Nutrition Facts : Calories 350 g, Cholesterol 82 g, Fat 10 g, Fiber 1 g, Protein 4 g, Sodium 278 g
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