Summer Berry Cake With Rose Geranium Cream Recipes

SUMMER BERRY CAKE WITH ROSE GERANIUM CREAM

Summer berry cake with rose geranium cream image

Bakers rejoice: this summer berry cake layered with rose geranium cream is simply divine. It will make a fabulously floral centrepiece dessert at any party

Provided by Diana Henry

Categories Afternoon tea, Dessert, Treat

Time 1h15m

Yield Serves 12-15

Number Of Ingredients 16

Ingredients

325g butter , at room temperature, plus extra for the tins
425g caster sugar
2 tsp almond extract
½ lemon , finely zested
250g plain yogurt
4 large eggs , at room temperature
375g self-raising flour
225g ground almonds
200g mascarpone
300ml double cream
1 tbsp lemon juice
icing sugar , to taste, plus extra for dusting
1-2 tsp rose geranium water or rose water, to taste (see tip, below)
800g summer berries (raspberries, blackberries, redcurrants, blackcurrants, hulled strawberries and loganberries)
4 tbsp caster sugar
rose geranium flowers or other edible flowers

Steps:

Heat oven to 180C/160C fan/gas 4. Butter and line the bases of three 23cm cake tins. Cream the butter and sugar until light and fluffy, then add the almond extract and lemon zest. Use a fork to whisk the yogurt with the eggs. With the mixer on a low speed, add the flour, ground almonds and 1/2 tsp salt to the butter and sugar, alternating with the yogurt and eggs.
Divide the batter between the tins and bake for 35-40 mins or until a skewer inserted into the middle comes out clean. Cool in the tins for 5 mins, then turn out onto a wire rack, remove the parchment and leave to cool.
Beat the mascarpone to loosen it. Whip the cream until it holds its shape. Combine the cream, mascarpone and lemon juice, then carefully add the icing sugar and flower water to taste.
Assemble the cake just before serving. Toss the berries with the caster sugar. Spread the flattest cake with half the cream, then add half the fruit. Top with a second cake, spread with the rest of the cream and top with the rest of the fruit. Finish with the last cake, sift over icing sugar, then decorate with rose geranium petals and rose geranium leaves (as long as they're small).

Nutrition Facts : Calories 694 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium

BERRIES WITH GERANIUM CREAM

Berries with Geranium Cream image

Check your local farmers market or Chef's Garden (800-289-4644) for the geranium leaves or experiment with other leaves such as fresh basil or mint.

Yield Makes 6 dessert servings

Number Of Ingredients 6

Ingredients

1 cup heavy cream
2 tablespoons finely chopped pesticide-free rose-scented geranium (pelargonium) leaves
1/4 cup sugar
4 oz cream cheese, softened
3 cups blackberries (13 oz)
1 1/2 cups blueberries (8 oz)

Steps:

Heat cream, geranium leaves, and sugar in a metal bowl set over a pot of simmering water, stirring until sugar is dissolved and cream is hot but not boiling, about 5 minutes. Remove from heat and cool slightly, then chill until cold, about 45 minutes.
Pour cream through a sieve set into a bowl and discard solids.
Beat together cream cheese and cream in a bowl with an electric mixer until thickened (cream should not hold peaks), about 2 minutes.
Divide blackberries and blueberries among 6 bowls or parfait glasses and top with cream.

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