Wednesday, July 4, 2012
Dreamy Berry Cream
Strawberry season came and left with barely a whisper or a whimper. Summer's heat was too early for the sweet delicate Minnesota strawberries. Thank God for blackberries and raspberries! Like a Runner Up and Miss Congeniality duo, they are stepping in to help fulfill the duties Strawberry is neglecting.
This Midsommar cake it spongy and simple, and the topping is good enough to eat on its own which is why I always make extra. With the red, white, blue, and black colors, it makes a nice Fourth of July treat. Serve it after the parade, or all celebration long.
Berry Cream Cake
Adapted from Pat Sinclair's Strawberry Cream Cake.
6 ounces cake flour
6 ounces plus 2 teaspoons sugar
2 large eggs, room temp
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1 or 2 teaspoons water
1 teaspoon vanilla
Preheat oven to 350 degrees. Butter then lie bottom of bread pan with parchment. Spray lightly with cooking spray.
Sift flour with 2 teaspoons sugar.
Use whisk attachment to beat eggs, salt, cream of tartar, water, and vanilla until thick and lemon-colored; about 5 minutes. Fold in cake flour.
Pour batter into prepared pan and bake 10 - 13 minutes or until center springs back when touched lightly.
Cool pan for 10 minutes on rack, then remove cake and completely cool.
1 1/2 cups raspberries, blackberries, and blueberries (any combination)
1 teaspoon sugar
3 ounces cream cheese, room temp
1 cup confectioners' sugar
1 teaspoon vanilla
1 cup heavy whipping cream
Mix berries with sugar and set aside for at least 5 minutes. Drain any liquid.
Use whisk attachment to beat cream cheese, confectioners' sugar, and vanilla on high until creamy. Slowly add whipping cream while beating on low. Increase speed to high and beat until soft peaks form. Beat in berries and mix 30 seconds.
Slice cake into two or three equal potions. Layer and top with frosting. There will be extra topping to serve on the side (or just eat over the sink after your guests have left). Refrigerate at least 2 hours before serving.