SUMMER BERRY STACK
I created this recipe after having a similar cake in the cafe of a local bookstore I worked at years ago. I never forgot how delicious the dessert was, with the tartness of berries and citrus that complemented perfectly with the sweetness of the cake, the cheesecake layer, and white chocolate, so I decided to recreate it myself. The dessert from the cafe was actually mass-produced and shipped in frozen, so this is a fresh, homemade version that tastes even better than the original, if I do say so myself (haha).This elegant cake mix cheesecake stacks tart summer berries and lemon curd against creamy lime whip.
Provided by Brandi Rose
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 4h36m
Yield 22
Number Of Ingredients 25
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.
Nutrition Facts : Calories 549.3 calories, Carbohydrate 57.9 g, Cholesterol 119.9 mg, Fat 33.2 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 17 g, Sodium 413 mg, Sugar 44.2 g
BERRY LAYER CAKE
A blueberry-studded triple-decker cake is decorated with swirls and rosettes of frosting flavored with black raspberry jam, followed by a tumble of fresh berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 18
Steps:
- Cake: Preheat oven to 350 degrees. Butter three 10-inch round cake pans; line with parchment. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla seeds. In a separate bowl, toss together blueberries and cornstarch.
- In the bowl of a mixer fitted with the paddle attachment, beat together flour, sugar, baking powder, and salt on low speed until well combined. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes.
- Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 2 minutes. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 1 minute more. Remove bowl from mixer; fold in blueberries.
- Divide batter evenly between prepared pans, spreading to edges with a small offset spatula. Tap pans on counter to release any air bubbles. Bake, rotating pans halfway through, until a tester inserted in centers comes out clean and tops are lightly golden, about 30 minutes. Transfer pans to a wire rack; let cool completely. Turn cakes out of pans and remove parchment.
- Swiss Meringue Buttercream: Combine 1 1/2 cups sugar, 6 egg whites, and a pinch of salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch and feels completely smooth when rubbed between fingertips, 2 to 3 minutes.
- Transfer bowl to mixer fitted with the whisk attachment; whisk on low speed until foamy. Increase speed to medium-high until stiff, glossy peaks form and mixture has cooled completely, about 10 minutes. Reduce speed to medium-low; add 4 sticks butter, 2 tablespoons at a time, whisking until fully incorporated after each addition. (Don't worry if buttercream appears curdled after all of butter has been added; it will become smooth again with beating.) Whisk in 1 teaspoon vanilla.
- Switch to paddle attachment. Beat on low speed until air bubbles are eliminated, 3 to 5 minutes. Transfer to a large bowl, cover with plastic, and let stand at room temperature. Repeat process twice more with remaining ingredients, using the same amounts each time, then combining all three batches of buttercream in the large bowl and covering with plastic. Remove 2 cups buttercream; set aside.
- Fold jam into large bowl of buttercream. Add burgundy food color, a drop at a time, until desired color is reached.
- Assembly:Place a cake layer, bottom-side down, on a cake stand or serving platter. Spread about 1 1/2 cups buttercream over it; top with a second cake layer, bottom-side down, and another 1 1/2 cups buttercream. Finish with a third cake layer, bottom-side up. Evenly spread top and sides of cake with a 1/2-inch thickness of buttercream, smoothing with an offset spatula.
- Divide remaining buttercream among three bowls, then lighten each with some of the reserved 2 cups white buttercream, creating different shades. Transfer to pastry bags fitted with open and closed star tips in a variety of sizes. Pipe swirls and rosettes of buttercream on top of cake. Frosted cake can be refrigerated overnight; bring to room temperature and top with berries before serving.
LEMON LAYER CAKE
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. -Summer Goddard, Springfield, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.
Nutrition Facts : Calories 841 calories, Fat 48g fat (30g saturated fat), Cholesterol 219mg cholesterol, Sodium 656mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 1g fiber), Protein 8g protein.
SUMMER BERRY LEMON LAYER CAKE
This is an adapted recipe from a website I passed, the cake is moist and fluffy and the flavors balance well with the berries. NOTE: I did not have frosting on mine (I did a mild lemon glaze) as I do not like frosting; however I will provide a few spot recipes here of different buttercreams and the like for convenience. Or you can just do store bought. FROSTING CHOICES: For Lemon Basic Frosting: 1 cup unsalted butter, at room temperature 7-8 cups confectioners' sugar 2 tablespoons half-and-half 1/2 cup fresh lemon juice 1/2 tablespoon lemon zest Meringue Frosting: 3/4 cup granulated sugar 4 large egg whites 2 tablespoons cold water 1 teaspoon lemon juice 1 teaspoon vanilla extract 1 teaspoon cider vinegar
Provided by BachFromTheDead
Categories Dessert
Time 35m
Yield 1 slice, 12 serving(s)
Number Of Ingredients 19
Steps:
- Making the Cake:.
- Preheat oven to 350°F Butter and flour two 9 inch cake pans. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat together butter and sugar with an electric mixer or by hand until light and fluffy, approx 3 minutes or so. Beat in the vanilla and vinegar. Beat in eggs, one at a time, followed by half of the flour mixture. Add the milk and beat in the remaining flour mixture. Beat in the lemon juice and lemon zest.
- Pour the batter into prepared cake pans.
- Bake until lightly golden and a chopstick inserted into middle of the cake comes out clean, about 15-20 minutes. Let cake cool on a wire rack.
- Meanwhile, make the frosting (for frosting 1). In a large bowl, beat together butter, 6 cups of confectioner's sugar, half 'n' half, lemon juice, and lemon zest with a whisk until incorporated. Continue to beat for 3 minutes, or until frosting begins to get fluffy. At this point, taste the frosting. If desired, add remaining two cups of confectioner's sugar in 1/2 cup increments, tasting for preferred sweetness. Continue to beat frosting until thick and fluffy, about 3 minutes. Set to cool.
- For Frosting 2; In a mixer bowl, whisk the egg whites, cider vinegar, sugar and vanilla until well combined (not until stiff, that will be later). Incorporate the water.
- Fill a saucepan with water about (2-3 cups). The saucepan should be large enough for the mixer bowl to "rest in it" but without touching the bottom of the saucepan.
- When the water is shimmering place the bowl in the sauce pan and whisk the mixture. Be sure to watch that th mixture does not boil. Whisk until all the sugar is dissovled and remove from the saucepan.
- Place the bowl in the kitchen mixer with the whisk attachment on. Whisk the meringue frosting until stiff peaks forms and has a glossy look. This can take up to 12-15 minutes or more. Refrigerate until needed.
- To make the jam; In a food processor (or in my case, ninja blender), puree the raspberries and 4 oz strawberries. In a small saucepan add the berry puree, water, and sugar. Stir with a wooden spoon until it begins to warm slightly (it will bubble slightly at the sides) and whisk in cornstarch. Cook until the jam thickens and pour into a bowl to cool. Refrigerate until needed.
- To assemble the cake: Place first layer of cake on a stand or plate. cover evenly with jam and top with sliced strawberries (top with even amount of frosting if using). Place second layer of cake on top of first. Frost the top (with one of the frostings) and sides evenly with remaining frosting. Decorate the top of the frosted cake with blackberries and strawberries. Refrigerate and store for up to a week.
Nutrition Facts : Calories 421, Fat 18, SaturatedFat 10.6, Cholesterol 104.8, Sodium 256.3, Carbohydrate 59.9, Fiber 2.6, Sugar 29.4, Protein 6.2
LEMON LAYER CAKE WITH SUMMER BERRIES RECIPE
Three layers of moist lemon cake are frosted with a tart lemon buttercream. You can decrease the amount of lemon if you like, but I love the intense citrus flavor and the way it cuts against the buttery cake.
Provided by Carrie Vasios Mullins
Categories Dessert Cakes Desserts Cake
Time 1h20m
Yield 12
Number Of Ingredients 22
Steps:
- For the Cake: Preheat oven to 350°F (180°C). Butter and flour three 9-inch cake pans. In a small bowl, whisk together flour, baking powder, and 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 flour mixture. Beat in milk. Beat in remaining flour mixture. Beat in lemon juice and lemon zest.
- Pour batter into 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 15 minutes, then turn out onto a wire rack.
- For the Frosting: In a large bowl, beat together butter, 6 cups of confectioner's sugar, milk, lemon juice, and lemon zest with a wooden spoon until incorporated. Continue to beat for 3 minutes, or until frosting begins to get fluffy. At this point, taste the frosting. If desired, add remaining two cups of confectioner's sugar in 1/2 cup increments, tasting for preferred sweetness. Continue to beat frosting until thick and fluffy, about 3 minutes.
- To Assemble : 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. This Recipe Appears In Serious Entertaining: A Special Summer Birthday Cake
Nutrition Facts : Calories 778 kcal, Carbohydrate 118 g, Cholesterol 144 mg, Fiber 3 g, Protein 7 g, SaturatedFat 20 g, Sodium 243 mg, Sugar 90 g, Fat 33 g, ServingSize serves 12, UnsaturatedFat 0 g
SUMMER BERRY CREAM CAKE
A sweet ending for a summer solstice party, this spongecake is light and not too sweet, and the cream and berries make it seem almost more of an unmolded trifle than a cake. I seem to remember that in Norway alcohol is poured over the split sponge, but here I've moistened the cake with a strawberry purée. You can use any fruit.
Provided by Nigella Lawson
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 17
Steps:
- To prepare cake, first heat oven to 350 degrees. Oil or spray a 10-inch springform pan, and line bottom with parchment paper.
- Using an electric mixer at high speed, whisk eggs and sugar together until they triple in volume, becoming thick and airy. Add vanilla and lemon zest, and whisk to combine. Reduce speed to medium-low, and gradually add flour. Remove bowl from mixer, give a final fold with a spatula and pour into prepared cake pan. Bake until risen and light golden brown, 25 to 30 minutes. Cool pan on wire rack 10 minutes, and remove sides from pan.
- When cake is cool use a long, thin knife to split it into 2 thin disks. Place bottom half cut side up on a serving platter; place other half cut side up on a large piece of foil. In a blender, combine 2 cups strawberries, confectioners' sugar and lemon juice. Purée until smooth. Set aside 1/4 cup purée, and divide remaining purée between two cake layers, pouring over cut sides and spreading with a rubber spatula.
- In a large bowl, combine reserved 1/4 cup purée with 1/2 cup blueberries, 1/2 cup blackberries, 1/2 cup red raspberries and currants or golden raspberries. Fold gently to mix.
- Whisk heavy cream with vanilla until thick but still soft. Spread half over cake sitting on serving dish. Top with fruit mixture, and place remaining cake half on top, cut side down. Spread remaining cream on top. Cut strawberries into halves or quarters, and place in a bowl. Add remaining 1/4 cup each of blueberries, blackberries and raspberries, and toss to mix. Arrange berry mixture on top of cake, and dust with confectioners' sugar.
LEMON BERRY CAKE
From Chester, Maryland, Karen Ehatt adds tangy taste to a plain yellow cake mix with lemon gelatin and blueberries. "Serve warm with a dollop of sweet whipped cream," she suggests.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Prepare cake batter according to package directions. Stir in lemon zest. Pour into a lightly greased 13x9-in. baking dish. Sprinkle with blueberries. In a small bowl, whisk gelatin and water until gelatin is dissolved. Slowly pour over batter. , Bake at 350° for 33-38 minutes or until a toothpick inserted in the center of cake layer comes out with moist crumbs (cake will set upon cooling). Cool slightly on a wire rack. Dust with confectioners' sugar. Serve warm with whipped cream if desired. Store in the refrigerator.
Nutrition Facts :
VERY BERRY LEMON CAKE
Make and share this Very Berry Lemon Cake recipe from Food.com.
Provided by Potluck
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 5
Steps:
- Drain berries,reserve 1 c syrup for sauce.
- Combine cake mix,yogurt,and eggs.
- Blend for 1 minute at low.
- Then 2 minutes on medium,scraping the bowl occasionally.Carefully fold in well drained berries.
- Pour batter into greased and floured bundt pan. Bake 350 degrees for 35-45 minutes.
- Cool on rack 15 minutes,before removing from pan.
- Cool completely.Sprinkle with powder sugar.
- Serve with sauce and whipped cream if desired.
- Sauce-In small saucepan combine 1/4c sugar,with 1 TBLS cornstarch.
- Gradually stir in 1 cup reserved syrup from berries.Add water if needed to make 1 cup.
- Bring to a boil over medium heat.Stir until thickened and clear -- .
Nutrition Facts : Calories 254.4, Fat 7.4, SaturatedFat 1.7, Cholesterol 74, Sodium 317.1, Carbohydrate 42.6, Fiber 1, Sugar 27, Protein 4.9
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