MIXED-BERRY CHIFFON CAKE WITH ALMOND CREAM CHEESE FROSTING
Categories Cake Berry Dessert Bake Wedding Cream Cheese Almond Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 14 servings
Number Of Ingredients 30
Steps:
- For almond cream filling:
- Pour half and half into medium saucepan. Scrape in seeds from vanilla bean; add bean and bring cream to simmer. Remove from heat; cover and steep 15 minutes. Blend sugar and flour in medium bowl. Whisk in eggs, then warm half and half mixture; return to same pan. Add almond paste. Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes. Remove from heat. Add white chocolate and butter; whisk until melted and smooth. Press plastic wrap onto custard; chill 3 hours. Remove vanilla bean. Beat cream to peaks; fold into custard in 3 additions. Cover; chill at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
- For cake:
- Preheat oven to 325°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides. Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl. Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel. Using clean dry beaters, beat whites in medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake. Cool cakes in pans on racks 10 minutes. Cut around cakes and turn out onto racks; cool completely.
- Place thinner cake on 9-inch-diameter tart pan bottom. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Chill until filling is firm, about 15 minutes.
- Cut larger cake horizontally in half. Place 1 half, cut side down, atop chilled filling. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Top with remaining cake layer, cut side down . Cover cake and remaining filling; chill 3 hours.
- For almond cream cheese frosting:
- Beat cream cheese, butter, sugar, and both extracts in large bowl to blend. Beat in 3/4 cup remaining filling. Spread 1 cup frosting thinly over sides and top of cake. Spread cake with remaining frosting, building high rim around top edge. (Can be made 1 day ahead. Cover with cake dome and chill.)
- Mound berries on top of cake. Brush top of berries with warm jelly to glaze. Serve immediately, or chill up to 6 hours.
MIXED-BERRY CHIFFON CAKE WITH ALMOND CREAM CHEESE FROSTING
Make and share this Mixed-Berry Chiffon Cake With Almond Cream Cheese Frosting recipe from Food.com.
Provided by spatchcock
Categories Breads
Time 7h40m
Yield 14 serving(s)
Number Of Ingredients 27
Steps:
- For almond cream filling: Pour half and half into medium saucepan.
- Scrape in seeds from vanilla bean; add bean and bring cream to simmer.
- Remove from heat; cover and steep 15 minutes.
- Blend sugar and flour in medium bowl.
- Whisk in eggs, then warm half and half mixture; return to same pan.
- Add almond paste.
- Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes.
- Remove from heat.
- Add white chocolate and butter; whisk until melted and smooth.
- Press plastic wrap onto custard; chill 3 hours.
- Remove vanilla bean.
- Beat cream to peaks; fold into custard in 3 additions.
- Cover; chill at least 6 hours.
- (This part can be done 2 days in advance--keep chilled.) For cake: Preheat oven to 325°F.
- Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides.
- Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl.
- Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel.
- Using clean dry beaters, beat whites in medium bowl until soft peaks form.
- Gradually add remaining 1/2 cup sugar, beating until stiff but not dry.
- Fold whites into batter in 3 additions.
- Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake.
- Cool cakes in pans on racks 10 minutes.
- Cut around cakes and turn out onto racks; cool completely.
- Place thinner cake on 9-inch-diameter tart pan bottom.
- Spread with 1/2 cup preserves, leaving 1/2-inch plain border.
- Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly.
- Chill until filling is firm, about 15 minutes.
- Cut larger cake horizontally in half.
- Place 1 half, cut side down, atop chilled filling.
- Spread with 1/2 cup preserves, leaving 1/2-inch plain border.
- Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly.
- Top with remaining cake layer, cut side down.
- Cover cake and remaining filling; chill 3 hours.
- For almond cream cheese frosting:.
- Beat cream cheese, butter, sugar, and both extracts in large bowl to blend.
- Beat in 3/4 cup remaining filling.
- Spread 1 cup frosting thinly over sides and top of cake.
- Spread cake with remaining frosting, building high rim around top edge.
- (Can be made 1 day ahead. Cover with cake dome and chill.).
- Mound berries on top of cake.
- Brush top of berries with warm jelly to glaze.
- Serve immediately, or chill up to 6 hours.
MIXED BERRY SPOON CAKE
Make and share this Mixed Berry Spoon Cake recipe from Food.com.
Provided by scarley
Categories Berries
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Make the filling: In a bowl, toss the berries with the sugar and cornstarch and let stand for 10 minutes.
- Meanwhile, make the batter: Preheat the oven to 375°. In a medium bowl, whisk the flour with the sugar, lemon zest, baking powder, and salt. In a small bowl, whisk the eggs with the milk and vanilla. Whisk the liquid into the dry ingredients until evenly moistened, then whisk in the melted butter until smooth.
- Spread the filling in a 9-by-13-inch baking dish. Spoon the batter on top, leaving small gaps. Bake in the center of the oven for 1 hour, until the fruit is bubbling and a toothpick inserted into the topping comes out clean. Let cool for 1 hour before serving.
Nutrition Facts : Calories 573.8, Fat 20.7, SaturatedFat 11.8, Cholesterol 100.8, Sodium 317.4, Carbohydrate 94.6, Fiber 13.2, Sugar 59.2, Protein 7.8
MIXED BERRY ALMOND CAKE
Blueberries and raspberries are baked between layers of almond paste-laden batter in this deliciously unique cake recipe.
Provided by sioux16
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
- Combine white sugar, almond paste, and butter in mixing bowl; beat with an electric hand mixer on medium speed until smooth. Add eggs one at a time, beating well after each addition. Beat on high for 3 minutes.
- Sift flour, baking powder, and salt into a separate bowl. Add flour mixture to almond paste mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges. Arrange blueberries and raspberries atop the batter layer; top with remaining batter. Sprinkle almonds over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes. Gently slide a knife around the inside edge of the pan and release springform circle.
- Lightly dust cake with confectioners' sugar.
Nutrition Facts : Calories 495.7 calories, Carbohydrate 63.9 g, Cholesterol 99.5 mg, Fat 24.5 g, Fiber 3.7 g, Protein 8 g, SaturatedFat 10.4 g, Sodium 292.4 mg, Sugar 28.7 g
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