BERRIES AND CREAM CAKE RECIPE RECIPES

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BERRIES AND CREAM CLOUD CAKE - FOOD VIDEOS AND RECIPES



Berries And Cream Cloud Cake - Food videos and recipes image

Here's what you need: egg whites, baker's sugar, cornstarch, heavy whipping cream, sugar, plum, rasberry, strawberry

Provided by Mercedes Sandoval

Yield 8 servings

Number Of Ingredients 8

6 egg whites
1 ¾ cups baker's sugar
2 tablespoons cornstarch
2 cups heavy whipping cream
? cup sugar
plum
rasberry
strawberry

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!

Nutrition Facts : Calories 378 calories, CarbohydrateContent 27 grams, FatContent 30 grams, FiberContent 0 grams, ProteinContent 7 grams, SugarContent 25 grams

BERRIES & MASCARPONE CREAM CAKE RECIPE | VERMONT CREAMERY



Berries & Mascarpone Cream Cake Recipe | Vermont Creamery image

This simple, yet decadent cake from Carey Nershi of Reclaiming Provincial, is prepared ahead of time for effortless serving the day of.  Pound cake layers alternate with flavorful fruit and a light cream layer for a delicious dessert to share.

Provided by Vermont Creamery

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Yield 12 servings

Number Of Ingredients 17

Lemon-Honey Syrup
1/3 cup water
2 tablespoons raw honey
1 lemon, for zest and juice
10 basil leaves
Cake
1/4 cup water
1 cup blueberry preserves
1 1/4 cups blueberries
3/4 cup black raspberries
8 ounces Vermont Creamery Mascarpone
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy cream
1/2 cup Vermont Creamery Crème Fraîche
1 tablespoon minced basil leaves
1 (9x4x4-inch) loaf pound cake, cut into 1/3-inch slices

Steps:

  • Combine water, honey, and lemon zest in small saucepan. Heat until honey has completely dissolved into water; remove from heat. Muddle basil; add to pan. Let stand 20 minutes; strain. Stir in lemon juice.
  • Combine water, berries, and preserves in saucepan. Cook over medium heat, 15 minutes or until it begins to thicken. Remove from heat; let cool.
  • Beat together mascarpone, powdered sugar, and vanilla in bowl until smooth.
  • In a separate bowl, whip heavy cream to stiff peaks. Fold in crème fraîche and mascarpone mixture.
  • Arrange pound cake slices on the bottom of a 9-inch springform pan, cutting to fill in gaps where needed. Brush the pound cake layer with a healthy amount of the lemon-honey syrup. Spread half of the berry mixture on top of the pound cake and sprinkle with minced basil. Spread half of the whipped cream over top of the berry layer. Repeat with another layer of pound cake, lemon-honey syrup, remaining berry mixture, basil, and the rest of the whipped cream.
  • Cover cake with plastic food wrap. Refrigerate for at least 5 hours or overnight.
  • When ready to serve, run a knife around inner edge of pan. Release cake from pan and top with fresh berries.

Nutrition Facts : Calories 0 calories, FatContent 0 grams, SaturatedFatContent 0 grams, TransfatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 0 milligrams, CarbohydrateContent 0 grams, FiberContent 0 grams, SugarContent 0 grams, ProteinContent 0 grams

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