Mixed Berry Almond Cream And Spelt Stack Recipes

CRUNCHY BERRY ALMOND CRUMBLE

Steps:

• Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
• To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
• Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.
• Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.

MIXED-BERRY CHIFFON CAKE WITH ALMOND CREAM CHEESE FROSTING

Steps:

• For almond cream filling: Pour half and half into medium saucepan.
• Scrape in seeds from vanilla bean; add bean and bring cream to simmer.
• Remove from heat; cover and steep 15 minutes.
• Blend sugar and flour in medium bowl.
• Whisk in eggs, then warm half and half mixture; return to same pan.
• Add almond paste.
• Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes.
• Remove from heat.
• Add white chocolate and butter; whisk until melted and smooth.
• Press plastic wrap onto custard; chill 3 hours.
• Remove vanilla bean.
• Beat cream to peaks; fold into custard in 3 additions.
• Cover; chill at least 6 hours.
• (This part can be done 2 days in advance--keep chilled.) For cake: Preheat oven to 325°F.
• Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides.
• Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl.
• Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel.
• Using clean dry beaters, beat whites in medium bowl until soft peaks form.
• Gradually add remaining 1/2 cup sugar, beating until stiff but not dry.
• Fold whites into batter in 3 additions.
• Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake.
• Cool cakes in pans on racks 10 minutes.
• Cut around cakes and turn out onto racks; cool completely.
• Place thinner cake on 9-inch-diameter tart pan bottom.
• Spread with 1/2 cup preserves, leaving 1/2-inch plain border.
• Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly.
• Chill until filling is firm, about 15 minutes.
• Cut larger cake horizontally in half.
• Place 1 half, cut side down, atop chilled filling.
• Spread with 1/2 cup preserves, leaving 1/2-inch plain border.
• Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly.
• Top with remaining cake layer, cut side down.
• Cover cake and remaining filling; chill 3 hours.
• For almond cream cheese frosting:.
• Beat cream cheese, butter, sugar, and both extracts in large bowl to blend.
• Beat in 3/4 cup remaining filling.
• Spread 1 cup frosting thinly over sides and top of cake.
• Spread cake with remaining frosting, building high rim around top edge.
• (Can be made 1 day ahead. Cover with cake dome and chill.).
• Mound berries on top of cake.
• Brush top of berries with warm jelly to glaze.
• Serve immediately, or chill up to 6 hours.

SUMMER BERRY STACK

Steps:

• Whisk 3/4 cup sugar, egg yolks, and 1 tablespoon lemon zest together in a saucepan over medium heat. Cook until sugar dissolves and mixture is light in color, about 3 minutes. Stir in 2/3 cup lemon juice and 3 tablespoons butter. Cook, whisking constantly, until lemon curd coats the back of a spoon, about 5 minutes. Remove from heat; cover and let cool.
• Preheat oven to 350 degrees F (175 degrees C). Coat two 9x13-inch baking pans with cooking spray and dust each with 1 teaspoon flour.
• Place 1 cup butter in a microwave-safe bowl; heat in the microwave until melted, 2 to 3 minutes. Mix together with graham cracker crumbs and 1/2 cup sugar. Press the crust into the bottom of 1 prepared pan.
• Bake in the preheated oven until slightly browned, about 10 minutes. Leave oven on.
• Beat cake mix, water, 3 eggs, vegetable oil, and 2 tablespoons lemon juice together in a bowl using an electric mixer until smooth. Mix in sour cream; fold in blueberries, blackberries, and raspberries. Pour 1/2 the batter on top of the crust; pour the rest into the second prepared pan.
• Bake the batter-filled pan in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool.
• Beat cream cheese in a bowl with an electric mixer until fluffy. Beat in condensed milk until smooth and fluffy. Add lime juice and zest; mix well. Fold in whipped topping.
• Scatter dollops of lemon curd over every few inches of the crusted cake. Spread half the cream cheese mixture over the lemon curd. Flip the second cake onto a cake rack; gently place on top of the cheese layer. Smooth the remaining cream cheese mixture on top.
• Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle on top of the cake. Cover cake; refrigerate until chocolate and cheese layer are set, about 3 hours.

MIXED BERRY ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
• Combine white sugar, almond paste, and butter in mixing bowl; beat with an electric hand mixer on medium speed until smooth. Add eggs one at a time, beating well after each addition. Beat on high for 3 minutes.
• Sift flour, baking powder, and salt into a separate bowl. Add flour mixture to almond paste mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges. Arrange blueberries and raspberries atop the batter layer; top with remaining batter. Sprinkle almonds over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes. Gently slide a knife around the inside edge of the pan and release springform circle.
• Lightly dust cake with confectioners' sugar.

ALMOND AND MIXED-BERRY SHORTCAKES

Steps:

• Position rack just above center of oven and preheat to 375°F. Line rimmed baking sheet with parchment. Whisk egg white and 3 tablespoons sugar in small bowl to blend. Mix in almonds.
• Blend 1/2 cup sugar and almond paste in processor until fine meal forms. Add flour, baking powder, lemon peel, salt, and ginger; blend 5 seconds. Add butter and cut in, using on/off turns, until coarse meal forms; transfer to large bowl. Whisk egg yolk, buttermilk, and vanilla in small bowl. Gradually add buttermilk mixture to dry ingredients, tossing until moist clumps form. Using floured hands, gather dough together.
• Divide dough into 8 equal pieces; roll each into 2-inch ball. Place balls on prepared baking sheet, spacing 2 to 3 inches apart. Gently press top of each ball to flatten slightly. Divide almond topping (including egg white) among biscuits; spread to cover. Bake biscuits until golden brown and tester inserted into center comes out clean, about 26 minutes (biscuits will spread). Cool on sheet 5 minutes. Transfer to rack and cool. (Can be made 8 hours ahead. Cover; store at room temperature.)
• Combine berries, lemon juice, and remaining 2 tablespoons sugar in medium bowl. Stir in preserves. Let stand until juices form, at least 1 hour and up to 2 hours, stirring occasionally.
• Cut biscuits horizontally in half. Place bottoms on plates. Top with berry mixture, cream, and biscuit tops.
• *Available in specialty foods stores and in the baking products section of most supermarkets.

SHERRY-SOAKED ALMOND CAKE WITH MIXED BERRIES

Steps:

• For cake:
• Preheat oven to 325°F. Butter and flour 10-inch-diameter tube pan with 3 1/2-inch-high sides. Finely grind toasted almonds in processor. Blend in flour and baking powder. Using electric mixer, beat butter and 2/3 cup sugar in large bowl until blended. Beat in almond paste a few pieces at a time. Add vanilla extract and beat until mixture resembles paste. Add 3 whole eggs 1 at a time, beating well after each addition. Beat in 3 egg yolks. Stir in dry ingredients. Using electric mixer fitted with clean dry beaters, beat 3 egg whites in medium bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold white into batter in 2 additions. Pour batter into prepared pan (batter will fill pan less than halfway). Bake until tester inserted near center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 1 hour. Pierce top of cake all over with wooden skewer.
• For syrup:
• Combine cream Sherry, sugar and butter in heavy small saucepan. Stir over low heat until sugar dissolves. Simmer until reduced to 1 cup, about 15 minutes. Mix in almond extract. Let syrup stand until just cool. Brush half of syrup over cake in pan. Let cake stand 1 hour. Turn cake out onto platter. Reheat remaining syrup just until butter melts. Pierce more holes in cake. Brush syrup over cake. Let cake stand 30 minutes. (Can be prepared 1 day ahead. Cover cake and let stand at room temperature.) Cut cake into wedges. Garnish with dollops of sweetened whipped cream and berries and serve.