Double Berry Cake Food

FRESH BERRY CREAM CAKE

Steps:

• Preheat the oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing. I also recommend 8 inch cake pans as the 9 inch cakes will be pretty thin.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Bake for around 22-24 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before assembling.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners' sugar, vanilla extract, and almond extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for decorating cakes. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Yields about 4 cups.
• If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. (Discard thin layer or crumble over ice cream.) Place 1 cake layer on your cake stand or serving plate. Evenly spread 1 heaping cup of whipped cream on top. I always use an icing spatula to spread. Arrange a single layer of mixed berries on top. Top with 2nd cake layer. Spread another 1 heaping cup of whipped cream on top, then a single layer of berries. Top with 3rd cake layer. Spread remaining whipped cream on top and garnish with fresh berries. Add a dusting of confectioners' sugar on the berries, if desired, and/or garnish with fresh florals.
• Chill the assembled cake, uncovered, for at least 2 hours and up to 1 day before slicing and serving. This time in the refrigerator helps the whipped cream thicken and makes cutting neater and easier. If chilling for longer than a few hours, you can carefully cover it with plastic wrap or use a cake carrier for storing in the refrigerator (what I always store my cakes in!). *Note that the berries could begin to release their juices if kept in the refrigerator for longer than 2 hours. For cutting, I recommend using your sharpest knife and cutting slowly.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

DOUBLE BERRY LEMON DESSERT

Steps:

• In a small bowl, combine cake mix and water; beat on low speed for 30 seconds. Beat on medium for 1 minute. Pour into an ungreased 11x7-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown and entire top appears dry. Cool completely, about 40 minutes., In a small bowl, whisk milk and pudding mix. In a small bowl, beat cream cheese until smooth; beat in pudding mixture until blended. Run a knife around sides of pan. Remove cake and cut horizontally into two layers. Place bottom layer on a serving plate; spread with half of pudding mixture. Top with remaining cake layer and pudding mixture., In a small bowl, combine the raspberries, blackberries and sugar. Serve with cake. Refrigerate leftovers.

DOUBLE BERRY CAKE

Steps:

• Pre-heat oven to 350F.
• Mix the berries and toss with the flour, set aside.
• In a large bowl beat the butter and the sugar for approx 5 minutes, until light coloured and creamy.
• Add the vanilla and the eggs, one at the time, until well combined.Sift flour, baking powder and salt in another bowl, add to the butter mixture in 2 additions, alternating with milk.
• Stir the berries into the batter and por into a greased 9x13 inchpan.
• Sprinkle with sugar and bake for 50 to 60 minutes or until a toothpickinserted in the centre comes out clean.
• When cool cut into squares.

DOUBLE BERRY BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
• Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
• For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
• For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.

DOUBLE BLUEBERRY CAKE

Steps:

• Grease and flour a small (6-cup) Bundt cake pan or a 9-inch round cake pan. Heat oven to 350 degrees.
• In a bowl, combine the flour, sugar, baking powder, salt, and spices; stir to blend. Clean blueberries and gently stir into the dry ingredients.
• In a mixing bowl whisk eggs with the blueberry jam, milk, vanilla, and melted butter.
• Stir in the dry ingredients until well blended.
• Spoon into the prepared pan; bake for 30 to 45 minutes, until a cake tester or pick inserted in the center comes out clean.
• Enjoy as is or prepare your favourite topping or glaze.

DOUBLE BLUEBERRY MORNING CAKE

Steps:

• Preheat oven to 350. Grease a 10 inch bundt pan.
• In a small bowl, sift together flour, bakinw powder, and salt.
• In large bowl, beat butter until creamy. Beat in sugar until fluffy. Add eggs, one at a time, beating well after each. Beat in lemon peel and vanilla.
• Add flour mixture into butter mixture in 3 additions, altermating with lemonade but ending wtih flour.
• Fold in blueberries. Pour into prepared pan.
• Bake 45-50 minutes, until golden, or toothpick inserted to the center of the cake comes out clean. Place on wire rack to cool.
• For the sauce: combine all ingredients in saucepan. Cook over medium heat until sugar is dissolved, liquid is no longer cloudy, and blueberries begin to burst; about 5-7 minutes. Can puree in blender or food processor to make smooth.
• To serve, cut cake into slices and drizzle wtih warm blueberry sauce.