Berry Cream Cake
This berry cream cake is a decadent treat!
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Today, I was looking around my kitchen and trying to get ideas of what I could make with Isabelle. At the start of spring, when it was still snowing up here, I bought these adorable silicon flower pot molds. Realizing I still haven’t used them, I thought of making mini German strawberry cakes, but I didn’t have all the ingredients. I thought about it more in my head and this recipe became a reality!
The blueberries, blackberries, and strawberries are macerated (elegant word for marinated) in honey, vanilla bean, and a little bit of vanilla sugar to bring out all of their juices. The cream for the cake is pastry cream folded into the unsweetened whipped cream. I also had some leftover strawberry puree from making popsicles so I poured some on top of the cake to keep everything moist. The cake recipe is the same from the German strawberry cake.
The honey and vanilla bring out sweet crisp flavor to the berries. The vanilla custard cream and the airy cake when paired together with the berries have the reminiscence of a berry shortcake but elevated
Berry Cream Cake
Ingredients
For the Cake:
- 1 Eggs
- 50 gr . Flour
- 50 gr . Sugar
- 3/4 teaspoon Vanilla Sugar
- 3/4 teaspoon Baking Powder
For Custard:
- 1 cup whole milk
- 1/4 cup sugar
- 1/2 vanilla bean split lengthwise, seeds scraped
- Pinch of salt
- 2 large egg yolks
- 1/8 cup cornstarch
- 1 tablespoon unsalted butter
- 3/4 cup unsweetened whipped cream
For the berries:
- 1/2 cup strawberries small diced
- 1 cup blueberries thawed, fresh or frozen
- 1/4 cup raspberries thawed, fresh or frozen
- 1/4 cup blackberries
- 1/4 cup honey
- 1 TBSP Vanilla Sugar
- 1/4 vanilla bean deseeded
For the Strawberry Puree:
- 1/2 cup strawberries thawed, fresh or frozen
Instructions
For the Cake:
- Gather all ingredients and equipment.
- Preheat oven to 350 degrees Fahrenheit.
- Whip together the egg, sugar, and vanilla sugar in a stand mixer with whip attachement. Whip until light and fluffy.
- Sift flour and baking powder together. Fold dry ingredients with a whick into the whipped eggs and sugar.
- Grease the molds.
- Pipe the batter into the prepared molds, fill less than half full, and bake on the middle shelf for 15 minutes or until golden brown.
- Allow to cool.
For the Custard:
- In a medium saucepan, combine milk, 1/2 of the sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
- In a medium bowl, whisk together egg yolks, cornstarch, and remaining sugar. Whisking constantly, slowly pour the hot-milk mixture into the egg-yolk mixture, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
- Transfer to a mixing bowl. Add the butter, and whisk well until the butter melts and the mixture cools, about 5 minutes.
- Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled.
- After the pastry cream has cooled, fold in the whipped cream.
For the berries:
- Mix all ingredients for the berries together and allow flavors to melt together, about 15 minutes together. The sugar and honey will help bring out the natural liquid from the berries.
For the Strawberry Puree:
- Blend the strawberries until smooth in a blender
Cake Assembly
- After cakes have cooled, spoon about a tablespoon of strawberry puree onto each cake
- Pipe the custard whipped cream into each cake, until each cake mold is half full. No tip is needed for this.
- Spoon about two tablespoons of berries on top of the custard cream.
- Enjoy!!
A great recipe!