Cloudberry Layer Cake Recipes

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.

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:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper leaving an overhang on 2 sides.
• Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
• Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the salt and all but 2 tablespoons of the flour, mixing until completely combined.
• Heat the milk in a microwave safe bowl or measuring cup in the microwave until warm, about 1 minute. Slowly add the milk and vanilla to the egg yolk mixture, whisking constantly until well combined (the batter will be thin). Toss the berries with the reserved 2 tablespoons flour and gently stir into the mixture.
• Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.
• Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
• To serve, dust the top of the cake with confectioners' sugar. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.

Steps:

• Bake two 9" round cakes in preheated oven as directed on package.
• When done, loosen edges with knife and let cool for 15 minutes.
• Meanwhile, bring 1 cup of water to a boil, remove from heat and stir in the jello, then add the 1/4 cup of water and mix well.
• Poke cakes several times with fork and evenly pour the jello mix over the top of both cakes.
• Cover loosely and refrigerate at least 4 hours.
• When cake is ready to be frosted, combine the sour cream and the powdered sugar, mix well and then gently mix in the cool whip.
• Dip bottoms of cake pans into warm water for 10-15 seconds, and remove cakes.
• Set one cake down on serving tray and add about 1 cup of the frosting, carefully spread over the top.
• Add a layer of blueberries and top with the second cake.
• Use the remaining frosting and frost the top and sides of the cake.
• Add your desired amount of blueberries on top.
• Microwave the white bakers chocolate as directed on package and add the blue food coloring.
• Drizzle over top of cake, and Enjoy :0).
• Keep leftovers refrigerated!

Steps:

• In a large bowl, combine the first five ingredients;
• beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Stir in cranberries and walnuts.
• Pour into two greased and floured 9-in. round baking pans.
• Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a large bowl, beat cream cheese and butter until fluffy.
• Add the confectioners' sugar, vanilla and orange peel; beat until blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts.
• Refrigerate leftovers.