Mixed Berry Chiffon Cake With Almond Cream Cheese Frosting Recipes

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. (Can be made 2 days ahead. 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.

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.

BERRY ALMOND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Combine sugar and butter in a large bowl; beat with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating well after each addition. Mix in sour cream, almond extract, and vanilla extract until batter is smooth.
• Stir all-purpose flour, almond flour, baking soda, baking powder, cardamom, and salt together in a bowl. Add to the batter; mix on low speed just until combined.
• Spread batter evenly in the prepared pan. Scatter berries on top. Sprinkle sliced almonds and turbinado sugar over berries.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan; serve warm or at room temperature.

MIXED BERRY ALMOND CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan.
• Add almond paste, sugar and butter to a mixing bowl. Beat on medium speed until smooth. Add eggs, one at a time, beating well between each addition. Beat on high for three minutes.
• Sift flour with baking powder and salt. Add flour mixture to almond mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges.
• Evenly sprinkle berries across batter. Drop spoonfuls of remaining batter on top of berries and sprinkle with almonds.
• Bake for 50-55 minutes or until a toothpick inserted in center comes out clean.
• Cool cake in pan on wire rack for 15 minutes. Gently slide a knife around the inside edge of pan and release springform circle. Lightly dust with powdered sugar. finish cooling on rack or serve slightly warm. This cake is equally delicious served cold.

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.