SUMMER BERRY CAKE WITH ROSE GERANIUM CREAM
Bakers rejoice: this summer berry cake layered with rose geranium cream is simply divine. It will make a fabulously floral centrepiece dessert at any party
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Serves 12-15
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the bases of three 23cm cake tins. Cream the butter and sugar until light and fluffy, then add the almond extract and lemon zest. Use a fork to whisk the yogurt with the eggs. With the mixer on a low speed, add the flour, ground almonds and 1/2 tsp salt to the butter and sugar, alternating with the yogurt and eggs.
- Divide the batter between the tins and bake for 35-40 mins or until a skewer inserted into the middle comes out clean. Cool in the tins for 5 mins, then turn out onto a wire rack, remove the parchment and leave to cool.
- Beat the mascarpone to loosen it. Whip the cream until it holds its shape. Combine the cream, mascarpone and lemon juice, then carefully add the icing sugar and flower water to taste.
- Assemble the cake just before serving. Toss the berries with the caster sugar. Spread the flattest cake with half the cream, then add half the fruit. Top with a second cake, spread with the rest of the cream and top with the rest of the fruit. Finish with the last cake, sift over icing sugar, then decorate with rose geranium petals and rose geranium leaves (as long as they're small).
Nutrition Facts : Calories 694 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
BERRIES WITH SPICED CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix together the sour cream and cinnamon in a small bowl. Divide the blueberries and raspberries among 4 coupe glasses or small bowls. Top each serving with a dollop of spiced sour cream, 1 tablespoon brown sugar and a good sprinkling of toasted almonds.
BERRIES WITH GERANIUM CREAM
Check your local farmers market or Chef's Garden (800-289-4644) for the geranium leaves or experiment with other leaves such as fresh basil or mint.
Yield Makes 6 dessert servings
Number Of Ingredients 6
Steps:
- Heat cream, geranium leaves, and sugar in a metal bowl set over a pot of simmering water, stirring until sugar is dissolved and cream is hot but not boiling, about 5 minutes. Remove from heat and cool slightly, then chill until cold, about 45 minutes.
- Pour cream through a sieve set into a bowl and discard solids.
- Beat together cream cheese and cream in a bowl with an electric mixer until thickened (cream should not hold peaks), about 2 minutes.
- Divide blackberries and blueberries among 6 bowls or parfait glasses and top with cream.
BERRIES AND CREAM
This is a simple, lovely way to serve fresh summer berries. I made this for brunch today and found it a refreshing end to the meal. This dish could also be made year-round using unsweetened frozen berries that have been thawed. Note: Preparation time includes time needed for berries to sit at room temperature.
Provided by MarthaStewartWanabe
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine berries, lemon zest and sugar. Gently toss, being careful not to break the blackberries and raspberries too much.
- Allow berry mixture to sit at room temperature for 30 minutes until berries begin to create their own juice, and sugar is dissolved.
- Serve in four small serving bowls (or dessert bowls) with around 2 tbs. cream drizzled attop per bowl.
Nutrition Facts : Calories 85.7, Fat 3.2, SaturatedFat 1.8, Cholesterol 9.9, Sodium 6.7, Carbohydrate 14.5, Fiber 2.8, Sugar 10.5, Protein 1.1
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