Cloudberry Cake Recipes

Steps:

• Preheat oven to 350 degrees. Line two 9-inch round cake pans with parchment paper. Break eggs into a liquid 2-cup measuring cup to measure.
• In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar, beating on high speed until light and lemon colored, about 5 minutes.
• Beat in vanilla and salt. With a rubber spatula, thoroughly fold in flour.
• Divide batter evenly between the two pans. Bake until the cake springs back when touched in the center, 25 to 30 minutes. Transfer cakes to a wire rack to cool. Loosen edges of cooled cakes and remove from pans. Using a serrated knife, slice cakes horizontally to make four cake layers in all.
• For the filling:Whip the cream until firm but not stiff, and add the confectioners' sugar and vanilla.
• To assemble the cake:Place bottom layer on cake plate, brush cake with rum, and spread with one-third of the filling. Top with the second layer, brush with rum, and spread with 1/2 of the preserves. Top with the third layer, brush with rum, and spread with one-third of the filling. Top with the fourth layer, brush with rum, and spread with remaining preserves. Using a 12-inch pastry bag fitted with a 1/2-inch star tip, pipe remaining filling on cake in a decorative pattern.

Steps:

• Preheat oven to 280°F (135°C).
• In a large bowl, whip egg whites until stiff peaks form.
• In a small bowl, combine baker's sugar and cornstarch and mix well.
• Gradually (split into 5 portions) add sugar into the egg whites. Once the egg whites form a stiff peak with a sheen gloss, set aside.
• Bake for 1 hour. Then turn oven off and let cloud cakes sit in hot oven for another hour or two until the oven is totally cool.
• Whip the heavy cream and sugar together until the cream is set.
• Carefully place each layer of cake with cream and berries.
• Enjoy!

Steps:

• Preheat the oven to 350°F.
• Prepare a 9-inch springform/springclip pan (ideally leak-proof), greased and base lined with baking parchment, then wrap foil around the outside to form a leakproof seal. Place the springform/springclip pan in a large, deep roasting pan.
• Crush the biscuits/cookies to crumbs (either with a rolling pin or in a food processor) and mix with the melted butter. Press the mixture evenly into the base of the prepared springform/springclip pan.
• Pulse the cream cheese in the food processor for 30 seconds to break up any lumps, then tip into a mixing bowl. Add the sugar, vanilla, and lemon zest and juice and whisk to combine fully. Add the eggs and whisk again until just combined, taking care not to overbeat.
• Pour the mixture onto the biscuit/cookie base. Pour water into the roasting pan to come halfway up the side of the cheesecake pan to form a bain-marie.
• Bake for 45-50 minutes on the middle shelf. The cheesecake is done when it wobbles ever so slightly in the middle. Remove the cheesecake but leave the oven on.
• Meanwhile, make the first topping: combine the sour cream, sugar and vanilla, then pour over the cheesecake and bake for a further 8-10 minutes. Leave the cheesecake to cool in the oven with the door ajar for an hour, then leave to chill in the refrigerator for at least 4 hours.
• Using a knife or metal spatula, carefully loosen the sides of the cake from the pan, then open the springform/springclip. It is easiest to serve on the actual base, so don't worry about removing that.
• For the second topping, gently heat the jam/jelly mixed with a small splash of water in a saucepan. When warm (not hot), pour over the cake and spread carefully to cover. If you have extra cloudberries, decorate with these too. Leave to cool, then chill again in the refrigerator so the jam can set before serving.

Steps:

• Preheat oven to 350 degrees. Line bottoms of two 9-inch round cake pans with parchment paper; brush with butter, and dust with flour. Tap out excess, and set aside.
• In a medium bowl, combine cake flour with baking powder. In another medium bowl, whisk together egg yolks and 1/2 cup granulated sugar until mixture is thick and pale. Using a large rubber spatula, gently fold flour mixture into yolk mixture in two batches.
• Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed just until they are frothy. With machine running on high speed, gradually add remaining 1/2 cup granulated sugar and the salt; continue beating until mixture is combined and stiff peaks form, about 4 minutes. Gently fold egg-white mixture into egg-yolk mixture in three batches until batter is smooth and uniform in color.
• Divide batter among prepared pans. Bake until cake is nicely golden and springs back when touched in the center, about 20 minutes. Transfer to a wire rack; let cool 20 minutes in pan. Carefully invert cakes onto wire rack, and let cool completely before frosting.
• Make frosting: Combine cream, confectioners' sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until mixture is smooth and thick.
• Using a serrated knife, split each cake horizontally into two layers. Set aside smoothest top layer. Spread one of the bottom layers with 1/2 cup jam and 3/4 cup frosting. Repeat with remaining bottom layer and top layer, stacking each on top of the other as they are filled. Place reserved layer on top of stacked layers; spread top with remaining 1 1/2 cups jam, and sides with remaining frosting. Garnish cake with fresh flowers, if desired. Slice into serving pieces; garnish each serving with fresh berries.