Blackberry Mousse Sponge Cakes Food

BLACKBERRY MOUSSE SPONGE CAKES

Steps:

• Preheat oven to 350°.
• Spray an 18-×-13-inch rimmed baking sheet with nonstick cooking spray. Line with parchment paper, and spray again. Set aside.
• In a small bowl, combine sugar and orange zest, whisking to blend. Set aside.
• In another small bowl, combine cake flour, baking powder, and salt, whisking well. Set aside.
• In a large mixing bowl, beat egg yolks at high speed with an electric mixer until very light. Gradually add sugar mixture, beating to combine. Add hot water and vanilla extract, beating until incorporated. Gradually add flour mixture, beating until incorporated. Set aside.
• In another mixing bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Add to cake batter, folding gently until combined. Spread batter into prepared pan, smoothing to create a level surface.
• Bake until edges are light golden brown and a wooden pick inserted in the center of cake comes out clean, approximately 10 minutes. Let cake cool completely in pan.
• Using a 2-inch round cutter, cut 33 circles from cake.
• Place Blackberry Mousse in a piping bag fitted with a large open-star tip (Wilton #1). Pipe mousse decoratively onto 11 cake circles. Top each with another cake circle, and pipe with mousse. Repeat with remaining cake circles and mousse.
• Garnish each with an orange curl, if desired.
• In a large bowl, beat cream at high speed with an electric mixer until thickened. Add preserves, 1 tablespoon at a time, until desired color is achieved.
• Refrigerate in a covered container until needed.

BLACKBERRY CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Butter and line 2 x 20cm/8in sandwich tins. Using a hand-held electric whisk or a stand mixer, cream the butter and sugar together until very light and fluffy - it should be almost mousse-like. This should take a good 5 minutes.
• Add the eggs, one at a time, with a tablespoon of the flour, mixing lightly between each addition, then add the remaining flour. Add as much lemon juice as necessary to give a dropping consistency, then divide the mixture between the two tins.
• Bake in the oven for between 20-25 minutes, or until the sponge has shrunk away from the sides slightly, is springy to touch and a very light golden-brown. Leave to cool in the tins for at least 10 minutes, then turn out onto a cooling rack.
• For the filling, put the blackberries in a bowl and sprinkle over the caster sugar and blackberry liqueur, if using. Leave to marinate for a short while - they will give out some juices.
• For the spiced cream, whip the cream in a bowl, then fold in the icing sugar and spices - the cream needs to be just beyond the soft peak stage.
• To assemble, pile the spiced cream onto one of the sponges. Top with the blackberries and pour over any juices. Place the remaining sponge on top. Dust with icing sugar or caster sugar and serve.

EARL GREY BLACKBERRY CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease 3 8-inch (20 cm) round cake pans with nonstick spray and line the bottoms with parchment paper.
• Make the cake: In a small pot over medium heat, combine the milk and 2 tablespoons of Earl Grey tea. Bring to a simmer, then remove from the heat, cover, and set aside to steep for at least 30 minutes, up to 1 hour.
• Strain the steeped milk through a fine-mesh sieve into a medium bowl and discard the tea leaves. Let cool to room temperature.
• In a large bowl, beat the butter with an electric hand mixer until pale and fluffy, 2-3 minutes. Add the honey and beat to combine. Add the eggs, 1 at a time, beating to incorporate before adding the next. The mixture will look curdled at this point, but will come together. Sift in half of the flour, the baking powder, baking soda, and salt and beat just until combined. Add the steeped milk and beat to incorporate. Sift in the remaining flour and beat until just combined. Add the vanilla bean seeds and remaining tablespoon of Earl Grey tea and beat to incorporate. The batter will be relatively thick.
• Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
• Bake the cakes for 20-25 minutes, until golden brown and a toothpick inserted into the center comes out clean. Transfer the cakes to a wire rack to cool for 5-10 minutes, until safe to handle. Turn the cakes out of the pans and let cool completely on the wire rack, 25-30 minutes.
• Make the frosting: In a small food processor, blend the blackberries into a smooth puree, about 30 seconds. Strain the blackberry puree through a fine-mesh sieve into a medium bowl, using a rubber spatula to push the mixture through. Discard the seeds and set the puree aside.
• In a large bowl, cream the butter with an electric hand mixer until pale and fluffy, 2-3 minutes. Mix in the vanilla. Sift in the powdered sugar, 1 cup (120 G) at a time, and beat to incorporate. Mix in the blackberry puree.
• Assemble the cake: Place the cardboard round on the cake turntable. Spread a dab of frosting in the middle and center 1 of the cakes on the round. Using an offset spatula, spread about 1 cup (115 G) of frosting evenly over the top of the cake. Spread evenly into a layer about ½-inch (1 ¼ cm) thick. Arrange half of the halved blackberries, cut sides down, on top of the frosting, pressing down gently into the frosting. Place another cake layer on top and repeat frosting with another cup of frosting and filling with the remaining halved blackberries.
• Top with the remaining cake layer. Dollop 1-1½ cups (115 G) of frosting on top. Using the offset spatula, spread the frosting in an even layer across the top, starting from the center and working toward the outer edge. Cover the sides of the cake with more frosting, working from top to bottom down the sides. Remove and reserve any excess frosting. Holding a bench scraper against the side of the cake, slowly spin the turntable to help spread the frosting into a thin "naked" layer. Remove excess frosting from the bench scraper as necessary. Use the offset spatula to add more frosting to the sides to cover up any particularly bare spots and to smooth out the top and edges of the cake. Refrigerate cake for 20 minutes, until the frosting is set.
• Pile the whole and halved blackberries in the center of the cake and decorate with the edible flowers. Sprinkle lightly with loose Earl Grey tea leaves.
• Slice and serve.
• Enjoy!

BLACKBERRY VICTORIA SPONGE

Steps:

• Heat the oven to 190C/170C fan/gas 5. Use a pastry brush to brush two 20cm round cake tins with a little butter, then line them with baking parchment (see How to Line a Cake Tin).
• Place a clean cloth under a large bowl - this will keep it steady as you mix. Weigh the butter, caster sugar and vanilla extract into the bowl.
• Make sure the whisk attachments are fitted securely in your hand whisk, then plug it in. Turn the whisk on to a medium speed and use it to whisk the ingredients together for 2 mins, or until they look smooth and creamy. Make sure you keep your fingers away from the whisk while it's turned on.
• Crack the eggs into a small bowl. Continue whisking the butter and sugar and use your other hand to tip in the eggs, one at a time. Mix for 1 min more or until smooth.
• Weigh the flour and add it to the bowl. Use a spatula to fold the ingredients together until there are no pockets of flour and the cake mixture is smooth.
• Use your spatula to divide the cake mixture evenly between the cake tins, then spread the mixture to the edges and smooth the surface.
• Use oven gloves to place the tins on the middle shelf of the oven and set a timer for 22 mins. When the timer beeps, use your oven gloves to pull the oven rack out of the oven slightly but leave the cakes inside, they should be risen and golden brown. Insert a skewer into the centre of the cakes to check if they're cooked: if the skewer comes out dry, they're cooked; if there is any wet cake mixture on the skewer, the cakes need a little longer in the oven. If this is the case, return them to the oven and bake for another 5 mins, then check again.
• Use your oven gloves to carefully remove the cakes from the oven, place them on a cooling rack and allow to cool for 15 mins in the tin. When cool enough to handle, turn the cakes out onto the rack and remove the baking parchment, then leave until completely cool.
• Measure the double cream in a jug and pour it into a large mixing bowl. Measure the icing sugar in a measuring spoon and add it to the cream. Use your electric hand whisk to whip the cream until it is softly whipped, like clouds.
• Place one of the cakes on a plate or cake stand, then use a spatula or palette knife to spread the cream over the cake in an even layer. Put the blackberries on top of the cream, then put the other cake on top. Use a sieve or icing shaker to dust the cake with a little icing sugar. This is best served straight away but will keep in the fridge for two days.

BLACKBERRY MOUSSE

Steps:

• 1. Soak gelatin in 2 tablespoons of cold water in a saucepan for 5 minutes. Add the orange juice, zest, and berries; bring just to a boil, stirring. Cool to room temperature; reserve.
• 2. Beat the egg yolks and sugar in a bowl until pale yellow. Add the liqueur and beat for another minute.
• 3. Put egg yolk mixture in the top of a double boiler over simmering water. Stir until slightly thickened and hot to the touch. Cool to room temperature.
• 4. Add egg yolk mixture to blackberry mixture and stir until well-blended. Whip heavy cream to soft peaks and fold gently into blackberry and egg yolk mixture. Divide among serving dishes and chill until ready to serve.
• 5. Garnish with whole blackberries and a mint sprig.

BLACKBERRY & ORANGE CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Butter two 20cm loose-bottomed cake tins and line with baking parchment. Beat the butter and caster sugar together in a large bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, until combined. Tip in the vanilla, flour and baking powder and fold until smooth, then gently fold in the orange zest and blackberries, being careful not to overmix.
• Divide the batter between the two tins and bake for 35-40 mins until golden and a skewer inserted into the middles comes out clean. Cover with foil after 30 mins if they start to colour too quickly.
• Meanwhile, make the drizzle. Put the orange juice, zest and sugar in a small pan and simmer for 4-5 mins until a thin syrup forms. Pour into a heatproof bowl and set aside.
• When the sponges are ready, drizzle the syrup over both while still warm and brush over evenly using a pastry brush. Leave to cool completely in the tins.
• Meanwhile, make the buttercream for the topping. Beat the butter and icing sugar in a large bowl with an electric whisk until light, pale and fluffy. Whisk in the orange zest and milk until loosened slightly. Spoon into a piping bag fitted with a large round nozzle. Beat the marmalade to loosen, then transfer a little to a piping bag fitted with a small round nozzle.
• Remove the cooled sponges from the tins, and place one on a cake board or plate. Pipe buttercream dots on top in a circle around the edge, then three dots in the middle. Spoon some marmalade into the gaps between the buttercream, then top with the second sponge. Pipe more buttercream dots all over the surface, then fill in the gaps by piping in the remaining marmalade. To finish, scatter with the blackberries and extra orange zest.