Berry Creme Fraiche Cake Food

BERRY CLAFOUTI WITH CREME FRAICHE

Steps:

• Preheat oven to 375 degrees. Whisk together the eggs and sugar until frothy. Add vanilla specks, flour, and salt. Mix until incorporated. Fold in the milk and 1/2 the creme fraiche.
• Spray a 10-inch Teflon pan with vegetable spray. Pour 1/3 of the batter into the pan. Bake in the oven for 3 minutes, just until the batter sets. Remove pan from oven and spread the mixed berries on as the next layer. Pour remaining batter over the berries. Return the pan to the oven and continue baking for 12 to 16 minutes, or until the edges start to brown and the middle rises. Take out and let cool for 20 minutes.
• Mix the remaining 1/3 cup of creme fraiche with the confectioners' sugar. Cut the clafouti into 4 to 6 wedges, dust with the extra confectioners' sugar and serve with the remaining berries and sweetened creme fraiche.

BERRY CREME FRAICHE CAKE

Steps:

• Preheat the oven to 350*F.
• Grease the bottom and sides of two 9 inch cake pans.
• Line the bottoms with parchment paper.
• In a medium bowl, sift together the flour, soda,salt and baking powder.
• Beat the butter with the sugar until light.
• Add the eggs, one at a time, beating well after each addition.
• Stir together the buttermilk and the vanilla.
• On low speed, add half the buttermilk and mix until incorporated well.
• Add half the dry ingredients.
• Mix well and then repeat until all dry and wet ingredients are mixed in well.
• Stir in the poppy seeds.
• Divide the cake batter between the two pans.
• Evenly spread it in pans and bake on the middle rack of the oven until a skewer comes out clean, about 15 to 20 minutes.
• Cool the cakes in their pans for 10 minutes, then turn out and cool completely.
• The cake layers can be made up to 2 days in advance; wrap well and store at room temperature.
• To make the filling; cook the blueberries and 1/4 cup sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved and the berries have popped open and become juicey, about 5 minutes.
• Let cool to room temperature.
• Whip together the creme fraich, cream and remaining 2 TBS sugar until stiff enough to hold it's shape but is still smooth.
• To assemble the cake, cut the cake layers in half horizontally using a serrated knife, making a total of 4 layers.
• Place a cake layer on a serving plate.
• Spread one quarter of the creme fraich filling on top of the cake.
• Top with one quarter of the blueberry sauce and then one quarter of the raspberries.
• Place a second cake layer on top and spread creme fraich, blueberry sauce, and raspberries on top as you did with the first layer.
• Repeat with the third and fourth layers, ending with berries on the top of the cake.
• If not serving within an hour, refrigerate the cake.
• Once removed from the refrigerator, let sit at room temperature for 15 minutes before serving for optimal flavour.