Creamy Berry Mosaic 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 LAYER MAGIC CAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper leaving an overhang on 2 sides.
• Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
• Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the salt and all but 2 tablespoons of the flour, mixing until completely combined.
• Heat the milk in a microwave safe bowl or measuring cup in the microwave until warm, about 1 minute. Slowly add the milk and vanilla to the egg yolk mixture, whisking constantly until well combined (the batter will be thin). Toss the berries with the reserved 2 tablespoons flour and gently stir into the mixture.
• Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.
• Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
• To serve, dust the top of the cake with confectioners' sugar. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.

ALL-AMERICAN MOSAIC CAKE

Steps:

• Melt 2 cups (one 12-ounce bag) each red and blue candy melts in separate bowls. Pour each color onto a parchment-lined baking sheet and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes.
• Break the red and blue candy into small irregular pieces.
• Arrange the candy on a vanilla-frosted cake, gently pressing the pieces into the frosting.

HONEYED LEMON-BERRY SNACK CAKE

Steps:

• For the cake: Position a rack to the center of the oven and preheat the oven to 350 degrees F. Spray an 8-inch square, light-colored metal baking pan with nonstick cooking spray, and then line the pan with an 8-inch wide strip of parchment paper, leaving several inches of overhang on the opposite sides of the pan.
• In a medium bowl, sift together the flour, baking powder, salt and baking soda. In a separate medium bowl, using a handheld mixer, beat the egg whites to stiff peaks.
• In another medium bowl, whisk together the egg yolks, honey, applesauce, oil, lemon juice, vanilla extract and lemon zest. Pour the wet ingredients into the flour, and fold gently to blend. Add about one-third of the whipped egg whites to the batter, and stir to blend well. Add the remaining whipped whites, and fold gently just until no visible clumps of the egg white remain.
• Remove the berries from the freezer. Scrape half of the batter into the prepared pan and smooth evenly. Sprinkle half of the frozen berries over the batter. Pour and smooth the remaining batter, and then scatter with the remaining berries. Bake until the cake is deep golden brown and a toothpick inserted in the center comes out with a few moist crumbs, 50 to 55 minutes.
• Cool for 10 minutes in the pan set on a wire rack.
• For the glaze: Whisk together the honey and lemon juice in a small bowl.
• Spoon the glaze over the warm cake, letting it absorb before adding more. Cool the cake completely, and then slice and serve.

CREAMY BERRY MOSAIC CAKE

Steps:

• Line 2-1/2-qt. bowl with plastic wrap; spray with cooking spray.
• Cut cake into 12 slices. Trim crusts; discard or eat while no one is looking; line bowl with cake slices, cutting to fit if necessary.
• STIR boiling water into dry gelatin mix in bowl 2 min until completely dissolved; stir in cold water.
• Remove 1-1/2 cups of the gelatin; place in a large bowl & refrigerate until slightly thickened; meanwhile, pour remaining gelatin over cake in bowl.
• Stir whipped topping into thickened gelatin; gently stir in mixed berries& spoon over cake in bowl.
• Refrigerate 4 hours or overnight until firm.
• Invert bowl onto moistened plate; shake to loosen gelatin; gently remove bowl. Remove plastic wrap; garnish with extra berries and fresh mint, if desired.

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.

SUMMER BERRY CREAM CAKE

Steps:

• To prepare cake, first heat oven to 350 degrees. Oil or spray a 10-inch springform pan, and line bottom with parchment paper.
• Using an electric mixer at high speed, whisk eggs and sugar together until they triple in volume, becoming thick and airy. Add vanilla and lemon zest, and whisk to combine. Reduce speed to medium-low, and gradually add flour. Remove bowl from mixer, give a final fold with a spatula and pour into prepared cake pan. Bake until risen and light golden brown, 25 to 30 minutes. Cool pan on wire rack 10 minutes, and remove sides from pan.
• When cake is cool use a long, thin knife to split it into 2 thin disks. Place bottom half cut side up on a serving platter; place other half cut side up on a large piece of foil. In a blender, combine 2 cups strawberries, confectioners' sugar and lemon juice. Purée until smooth. Set aside 1/4 cup purée, and divide remaining purée between two cake layers, pouring over cut sides and spreading with a rubber spatula.
• In a large bowl, combine reserved 1/4 cup purée with 1/2 cup blueberries, 1/2 cup blackberries, 1/2 cup red raspberries and currants or golden raspberries. Fold gently to mix.
• Whisk heavy cream with vanilla until thick but still soft. Spread half over cake sitting on serving dish. Top with fruit mixture, and place remaining cake half on top, cut side down. Spread remaining cream on top. Cut strawberries into halves or quarters, and place in a bowl. Add remaining 1/4 cup each of blueberries, blackberries and raspberries, and toss to mix. Arrange berry mixture on top of cake, and dust with confectioners' sugar.

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 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.

CREAMY BERRY CAKE MOSAIC

Steps:

• Line 2-1/2-qt. bowl with plastic wrap; spray with cooking spray. Cut cake into 12 slices. Trim crusts; discard. Line bowl with cake slices, cutting to fit, if necessary.
• Stir boiling water into dry gelatin mix in bowl 2 min. until completely dissolved. Stir in cold water. Remove 1-1/2 cups of the gelatin; place in large bowl. Refrigerate until slightly thickened. Meanwhile, pour remaining gelatin over cake in bowl.
• Stir whipped topping into thickened gelatin. Reserve 3 raspberries for garnish. Gently stir in remaining mixed berries. Spoon over cake in bowl. Refrigerate 4 hours or overnight until firm.
• Invert bowl onto moistened plate; shake to loosen gelatin. Gently remove bowl. Remove plastic wrap. Garnish with reserved 3 raspberries and fresh mint, if desired.

CREAMY BERRY OATMEAL

Steps:

• Mix first 5 ingredients together in a pan. Bring to a boil.
• Add oatmeal and cook for 6 minutes, stirring occasionally.
• When oatmeal reaches desired consistency, remove from heat and add berries.
• Cover and let set for 2-3 minutes to warm berries through.
• Enjoy!

MOSAIC CAKE

Steps:

• Preheat oven to 300 degrees Fahrenheit.
• Line an 8 x 8-inch baking pan with foil paper.
• Cream butter with sugar in a mixing bowl.
• Beat in eggs, one at a time.
• Stir in flour and baking powder.
• Add the red cherries, green cherries, chopped pineapple, dates, and pecans.
• Mix ingredients together.
• Scrape batter into prepared pan.
• Bake for about 1-1/2 to 1-3/4 hours until a wooden pick inserted comes out clean.
• Can be served immediately.