Berry Cream Cake Food

BERRY ICE CREAM CAKE

Steps:

• Assemble the cake: Place 1 cake layer on a platter; scoop the ice cream on top and spread it to the edge using an offset spatula. Top with the second cake layer, then run the spatula around the sides to smooth the ice cream. Freeze until firm, about 4 hours.
• Make the topping: About 30 minutes before serving, remove the cake from the freezer and let stand at room temperature. Toss the berries and 3 tablespoons sugar in a bowl; set aside until ready to serve. Beat the heavy cream, the remaining 1 tablespoon sugar and the vanilla in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes. Spread on top of the cake. Top with the berries and their juices.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

BERRY CREAM CHEESE CAKE

Steps:

• Position a rack in the center of your oven and preheat the oven to 350.F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
• In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, vanilla, and salt. Whisk until smooth and emulsified.
• Add the flour, baking powder, and baking soda to the bowl. Whisk until well-combined and smooth.
• Use your fingers to break up the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Fold in the cream cheese and ½ cup (80g) of the berries.
• Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the remaining berries over the top and sprinkle with the turbinado sugar.
• Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 45 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. Serve warm or at room temperature. (Store the cake, wrapped tightly, in the fridge, for up to three days.)
• Flavor Variations
• Cranberry cream cheese cake: Substitute 1 cup (100g) fresh or frozen whole cranberries for the mixed berries. Fold half into the batter and sprinkle half on top.
• Apricot and berry cream cheese cake: Substitute a combination of 1 cup sliced apricots (170g) and 1/2 cup (80g) berries for the mixed berries. Make sure to save a few slices of apricots for the top.
• Use Another Pan
• Loaf: Fold 1 1/4 cups (200g) berries into the batter and sprinkle 1/4 cup (40g) over the top. Bake the cake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes.
• Round: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 35 to 45 minutes.

BERRY CREAM CAKE

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.

BLUEBERRY CAKE WITH LEMON-MASCARPONE CREAM

Steps:

• For the blueberry cake: Preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan and dust with flour.
• Whisk 1 cup of the flour with the baking powder and salt in a medium bowl; set aside.
• Combine the butter and sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the vanilla. Reduce the mixer speed to low and slowly add the flour mixture, beating until smooth. Spoon the batter into the prepared pan and smooth with an offset spatula. In a bowl, combine the berries with the remaining 1 teaspoon flour and the lemon juice, lemon zest and cinnamon; spoon over the batter.
• Bake until golden and a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry-side up, and dust lightly with confectioners' sugar.
• For the lemon-mascarpone cream: In a medium bowl, whisk together the mascarpone and whipping cream until just combined. With a rubber spatula, fold in the honey, lemon zest and vanilla seeds.
• To serve, spoon a dollop of the lemon-mascarpone cream on top of a slice of blueberry cake. (Refrigerate leftover cream in an airtight container for up to 2 days.)

BLUEBERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease 9" spring-form pan.
• For the cake: Cream together butter and sugar until creamy.
• Add egg and vanilla, to creamed mixture and beat until combined.
• Sift together flour, baking powder and salt. Add alternately with milk until combined.
• Scrape batter into pan and spread evenly.
• For cream cheese filling: Beat cream cheese until smooth.
• Gradually add sugar, scraping the sides of the bowl well.
• Add vanilla and blend.
• Add egg and mix well.
• Spoon cream cheese filling over cake batter.
• Top with blueberries.
• For the streusel: In small bowl blend sugar, flour and cinnamon.
• Cut in butter until crumbly.
• Sprinkle streusel on top of berries.
• Bake 50-60 minutes.
• Cool completely before slicing.
• Note: I usually bake for 52 minutes.

BLUEBERRY SOUR CREAM CAKE

Steps:

• Cream butter& sugar.
• Add eggs one at a time, beating well after each addition.
• Sift dry ingredients together.
• Add gradually to egg mixture, alternating with sour cream, ending with flour.
• Stir in vanilla, then fold in blueberries.
• Pour into a greased& floured 9 by 13" pan.
• Bake at 325 for 45-50 minutes, or until cake tests done.
• Cool in pan for 10 minutes, then remove to rack for final cooling.
• (Or just leave in pan.).

BERRY SOUR CREAM CAKE

Steps:

• Cream together butter and sugar. Add eggs, sour cream and vanilla extract; mix well. Combine flour, baking powder and baking soda; gradually add to butter mixture.
• Spread into a greased 13" by 9" by 2" baking dish. Sprinkle with raspberries and blueberries.
• Bake in a 325* oven for 40 - 45 minutes or until a toothpick inserted in center comes out clean.
• For Glaze: In a mixing bowl, beat sugar, butter, vanilla extract and enough milk to achieve a drizzling consistencey. Drizzle over warm cake. Cook on a wire rack.

BERRY CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour bottom and sides of 9 or 10 inch springform pan.
• Combine flour and 3/4 cup sugar.
• Add the butter to the sugar-flour mixture and cut with pastry blender or fork until it resembles coarse crumbs.
• Reserve 1 cup of crumb mixture.
• To remaining mixture, add baking powder, soda, salt, sour cream, one egg and almond extract; blend well.
• Spread batter over bottom and up sides of pan 2 inches (batter should be 1/4 inch thick on sides).
• Combine cream cheese, 1/4 cup sugar and 1 egg; blend well.
• Pour over batter in pan.
• Carefully spread preserves over all.
• Combine reserved crumbs and sliced almonds.
• Sprinkle over top.
• Bake 55 minutes or until filling is set.
• Cool 15 minutes.
• Remove sides of pan.
• Serve warm or cool.
• Refrigerate leftovers.

BERRY NICE CREAM CAKE

Steps:

• Soak the cashews in water for 4 hrs or overnight. Cut the banana into 2cm slices and arrange in a single layer on a parchment-lined plate. Freeze either overnight or at least 4 hrs before starting.
• In a blender, whizz together the soaked and drained cashews, frozen bananas, dates, and vanilla seeds together until smooth and creamy, gradually adding the soy milk to bring the mixture together. Tip into an 18-20cm round springform cake tin. Freeze for at least 2 hrs.
• For the berry layer, whizz together the blueberries, soy milk, dates, and walnuts until smooth in a blender. Carefully spread over the top of the vanilla nice cream cake layer and put in the freezer for 2-3 hrs or until set. Decorate the top with extra blueberries and some blackberries, if you like.