Lemon Cake With Seasonal Berries Food

LEMON CAKE WITH SEASONAL BERRIES

Steps:

• Beat eggs until thick and pale yellow.
• Gradually add sugar.
• Mix the flour with the baking powder, salt and lemon zest.
• Set aside.
• In a separate bowl, blend the vanilla and whipping cream.
• Alternately add the flour and cream to the eggs, beginning and ending with the flour.
• Pour the batter into a greased and floured 9-inch springform pan.
• Bake at 325 degrees for about one hour and 30-40 minutes.
• Glaze: In a small bowl, blend the lemon juice and sugar.
• Poke tiny holes all over the top of the cake and spoon mixture evenly on top to let it soak in.
• Cool cake in its pan on a rack.
• This cake freezes well.
• To Serve: Slice the cake in thin wedges, Serve with fresh seasonal berries and a scoop of lemon sorbet.

LEMON LAYER CAKE WITH SEASONAL BERRIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Butter and flour three 9 inch cake pans.
• In a small bowl, whisk together flour, baking powder, and kosher salt.
• In a large bowl, beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes (you can also use a stand mixer fitted with the paddle attachment on medium speed).
• Beat in vanilla.
• Beat in eggs, one at a time.
• Beat in half of the flour mixture.
• Beat in milk.
• Beat in remaining flour mixture.
• Beat in lemon juice and lemon zest.
• Divide batter equally between prepared cake pans.
• Bake until lightly golden and a cake tester inserted into middle of the cake comes out clean, about 20 minutes.
• Let cake cool in pans for fifteen minutes; turn out onto a wire rack.
• Meanwhile, in a large bowl, beat together butter, 6 cups of confectioner's sugar, milk, lemon juice, and lemon zest with a wooden spoon until smooth.
• Continue beating for 3 minutes, or until frosting begins to get fluffy.
• Taste and add more confectioner's sugar, if desired, in 1/2 cup increments, until desired level of sweetness.
• Continue to beat frosting until thick and fluffy, about 3 minutes.
• In a small bowl, break up raspberries with a fork until they have a spreadable consistency.
• Place first layer of cake on a stand or plate.
• Frost with icing then cover evenly with raspberries.
• Place second layer of cake on top of first.
• Frost with icing and cover evenly with strawberries.
• Place final layer of cake on top of first two and frost the top and sides evenly with remaining frosting.
• Decorate circumference of top of frosted cake with blackberries.

FROZEN MERINGUE CAKE WITH SEASONAL BERRIES

Steps:

• Make meringues
• Preheat oven to 200°F. Line 2 large baking sheets with aluminum foil; butter and flour foil.
• In large bowl using electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Drop 8 (approximately 1/3-cup) mounds of meringue about 1 inch apart onto baking sheets and use spoon to make indentations in centers of mounds.
• Bake in upper and lower thirds of oven until crisp but still white, about 45 minutes. Turn oven off and cool meringues in oven 1 hour. Using metal spatula, transfer meringues to rack to cool completely. (Meringue shells can be made up to 5 days ahead and kept in airtight container at room temperature.)
• Make cream and assemble dessert
• Lightly oil 7-inch diameter soufflé dish or ramekin (6 cup capacity).
• In large bowl using electric mixer, beat cream until soft peaks form. Fold in confectioners' sugar and vanilla. Chop meringue shells into 1-inch pieces and fold into cream. Transfer mixture to soufflé dish and cover with plastic wrap. Freeze until firm, approximately 8 hours. (Can be made 3 days ahead. Cover; keep frozen.)
• To un-mold dessert, fill large bowl 1/3 full of hot water. Run small knife around inside edge of soufflé dish to loosen. Dip dish into bowl of hot water for 2 seconds, being careful not to splash water onto cream. Carefully invert onto serving plate. Arrange berries on top of and around frozen cream and garnish with additional whipped cream.

ANGEL FOOD CAKE WITH LEMON CREAM AND BERRIES

Steps:

• Prepare and bake cake mix in a 10 inch tube pan according to package directions. Cool cake completely according to package directions.
• In a medium bowl, stir together yogurt and 1/4 of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, stirring until smooth after each addition. Fold in whipped topping.
• Serve lemon cream and berries over cake.