Fresh Berrie Cream Layer Cake

Name: Fresh Berrie Cream Layer Cake
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: For Cake; 3 cups all purpose flour; 3 teaspoons baking powder; 1 teaspoon salt; 1 cup unsalted butter, at room temperature; 4 large eggs; 2 large egg yolks; 2 cups buttermilk; 1 1/2 teaspoons vanilla extract; For Berry Syrup; 1/4 cup rasberry or strawberry jam, depending on fruit you use; 2 tablespoon water; For Whipped Cream Filling and Frosting; 3 cups heavy whipping cream, cold; 8 ounces marscapone cheese, at room temperature; 1/8 teaspoon salt; 1 tablespoon unfavorable gelatin; 1/4 cup cold water; 2 cups confectioner's sugar; 2 teaspoons vanilla extract; 3 cups fresh assorted berries plus more for garnish; as needed chocolate shavings for garnish,

fenway @Fenway

A burst of summer berries in every bite in a yellow butter cake with a light whipped cream filling and frosting. Pick the freshest berries you can find for a fresh, light delicious cake!

fenway @Fenway

A burst of summer berries in every bite in a yellow butter cake with a light whipped cream filling and frosting. Pick the freshest berries you can find for a fresh, light delicious cake!

Saved

Ingredients

60 mins

12 servings

For Cake
3 cupsall purpose flour
3 teaspoonsbaking powder
1 teaspoonsalt
1 cupunsalted butter, at room temperature
4large eggs
2large egg yolks
2 cupsbuttermilk
1 1/2 teaspoonsvanilla extract
For Berry Syrup
1/4 cuprasberry or strawberry jam, depending on fruit you use
2 tablespoonwater
For Whipped Cream Filling and Frosting
3 cupsheavy whipping cream, cold
8 ouncesmarscapone cheese, at room temperature
1/8 teaspoonsalt
1 tablespoonunfavorable gelatin
1/4 cupcold water
2 cupsconfectioner's sugar
2 teaspoonsvanilla extract
3 cupsfresh assorted berries plus more for garnish
as neededchocolate shavings for garnish,

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Steps

60 mins

1

Preheat the oven to 350. Spray 4- 8 inch cake pans well with bakers spray
2

Combine flour, baking powder and salt in a bowl
3

Beat in another large bowl butter and sugar until light and fluffy
4

Add eggs one at a time, beating in each egg, then beat in yolks and vanilla
5

Add buttermilk alternating with flour mixture and blend just until combined
6

Spread evenly into prepared pans, bake 16 to 22 minutes until a toothpick comes put just clean. Cool in pans 10 minutes then transfer to racks to cool completely
7
8

Make berry syrup
9

In a bowl whisk water and jam until combined, set aside
10

Make Whipped Cream Filling and Frosting
11

Combine , in a small heatproof bow, cold water an d geletin, soften for 5 minuted
12

Have a skillet of some simering water ready. Place softened geletin bowl in water and stir until dissoved and clear. Turn off heat and let geletin sit in warm water while beating cream
13

Beat cream until it holds its shape
14

In another bowl neat marscapone,vanilla, salt, liquid gelatin and sugar until smooth
15

Fold marscapone mixture into whipped cream until well combineld
16

Assemble Cake
17

Place a cake layer bottom facing up on serving plate
18

Brush surface lightly with berry syrup
19

Add some whipped cream filling
20

Add a single layer of the berries you have
21

Top with second cake layer, bottom up
22

Brush with berries syrup
23

Then add some whipped filling
24

And another layer of berries
25

Top with third cake layer bottom up
26

Again brush with berrie syrup
27

Then whipped filling
28

Then last layer of fresh berries
29

Add last fourth layer bottom up
30

Frost entire cake with remaining whipped cream, refrigerate at least 4 hours to allow whipped cream to set before slicing
31

Garnish with more berries and chcolate shavings
32
33

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Cooksnaps

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fenway @Fenway

on May 05, 2016 17:03

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.