Red White And Blue Mini Layer Cakes Recipes

RED, WHITE AND BLUE CREPE CAKE

Steps:

• Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the berry fillings: Place the blueberries in a pan with a pinch of salt and shake out into an even layer. Place on the direct-heat side of the grill, cover with a lid and roast until the berries are bursting, 4 to 6 minutes. Mash with a fork or potato masher to smooth out. Place the strawberries in another pan with a pinch of salt and shake out into an even layer. Place on the direct-heat side of the grill, cover with a lid and roast until the berries are bursting, 4 to 6 minutes. Mash with a fork or potato masher to smooth out.
• To a blender or food processor, add the cream cheese and coconut cream. Blend until smooth, then divide into 2 mixing bowls. Add the roasted blueberry puree to one bowl and mix to combine. Add the roasted strawberry puree to the second bowl and mix to combine. Chill until thickened into a spreadable consistency, about 30 minutes.
• For the lemon filling: Add the cream cheese and butter to the bowl of a stand mixer fitted with a paddle attachment. Cream until smooth, then scrape the sides and bottom of the bowl and add the lemon zest and juice, vanilla paste and confectioners' sugar and mix until smooth. Chill until thickened into a spreadable consistency, about 30 minutes.
• For the crepe batter: To a blender, add the milk, warm water, eggs, melted butter, flour, granulated sugar and salt. Blend until completely smooth, then set aside.
• Heat a nonstick crepe pan over medium heat. When the pan is hot, glaze it with butter to just barely coat. Using a 2-ounce ladle or 1/4-cup dry measure, scoop the crepe batter and pour into the center of the pan. Immediately swirl the batter evenly around the pan and slightly up the sides into an even thin layer. Place on the direct heat side of the grill and allow to cook until set and you start to see browning around the edges, about 1 minute. (You do not need to cook the other side.) Loosen the edges with a rubber spatula, then remove to a plate. (If you want to cook the other side to give your crepes a little more structure, flip, remove the pan from the heat and cook until the other side is just set, about 30 seconds.) Repeat with the remaining batter until you have 30 to 34 crepes. (You will only need to butter the pan every 3 to 4 crepes.) Cool the crepes completely before beginning to assemble.
• To assemble, lay out 1 crepe and spread evenly with the blueberry filling all the way to the edges. Repeat until you have 10 to 12 layers and have used all of the filling. Next layer 10 to 12 crepes with lemon filling. Finish by layering 10 to 12 crepes with strawberry filling. Gently press down, then cover and refrigerate overnight to allow the layers to set. Dust the cake with confectioners' sugar, and serve with fresh berries.

INDIVIDUAL RED, WHITE, AND BLUEBERRY LAYER CAKES

Steps:

• For the cake: Prepare an ice-water bath. Combine lemon juice, 3 cups blueberries, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a medium saucepan over medium heat. Cook, stirring gently, until sugar dissolves and juices thicken, about 8 minutes. Transfer to a small bowl, and set in ice-water bath, stirring occasionally, until cooled. Reserve 1/4 cup of cooled blueberry juice from the berries in a small bowl, cover, and refrigerate.
• Preheat oven to 350 degrees. Butter an 18-by-13-inch rimmed baking sheet, line with parchment, and butter parchment. Whisk cornmeal, baking powder, 1 teaspoon salt, and 1/2 cup flour in a medium bowl. Cream butter and remaining 1 1/4 cups granulated sugar with an electric mixer until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, mixing well to incorporate after each addition. Add vanilla, and scrape down sides of bowl. Lower the speed to the lowest setting, and beat in 1/2 the flour mixture, then the yogurt, and then the remaining flour mixture, mixing well after each addition.
• Gently fold remaining 1/2 cup flour and 2 cups blueberries into the berry mixture, until well combined. Fold the berry-flour mixture into the cornmeal batter with a spatula, until uniformly purple. Spread evenly in baking sheet, and bake, rotating halfway, until the top is golden brown and the sides pull away from the pan, 28 to 30 minutes. Transfer baking sheet to wire rack, and let cool completely. Cut 24 circles using a 2 1/2-inch round cutter; discard scraps.
• For the cheesecake: Line an 18-by-13-inch rimmed baking sheet with parchment leaving a 1-inch overhang. Beat the cream cheese with a mixer on medium-high until completely smooth, 4 to 5 minutes. Beat in confectioners' sugar, honey, yogurt, and salt, and beat until smooth, about 3 minutes. Gently whisk in 1/2 of the whipped cream, then fold in remaining whipped cream until well incorporated. Scrape batter onto baking sheet, and smooth. Freeze, uncovered, until firm, at least 1 hour (or up to 1 day, covered). With the same round cutter, cut out 24 circles, dipping cutter into hot water and wiping dry between cuts.
• For the compote: Toss raspberries and blueberries with reserved 1/4 cup blueberry juice.
• Place 1 cake round, browned side down, on a plate. (Trim cakes to make level, if necessary.) Top cake round with a frozen cheesecake round; repeat to make 4 cake-cheesecake layers. Refrigerate composed cakes while quickly finishing assembly of remaining cakes. Top each cake stack with berry compote. Serve immediately.