BUTTER CREAM CAKE IMAGES RECIPES

Steps:

• For the dough: Grease the pan with butter and dust with breadcrumbs. Combine butter, sugar, eggs and lemon juice. Combine flour, cornstarch and baking powder, then fold into butter mixture. Pour batter into pan and bake in an oven preheated to 180°C (approximately 350°F) for about 50 minutes. Turn off oven and let cake rest for 10 minutes. 
• For the topping: Toast almonds in a dry pan until golden brown
• Rinse berries and pat dry.
• For the filling: Beat butter until fluffy. Stir in powdered sugar, vanilla sugar and egg yolks. Pour a quarter of filling into a piping bag with a wide tip and set aside. Slice cake horizontally 3 times, creating 4 layers of cake. Spread jam onto the bottom layer of cake. Add a bit of filling and top with another layer of cake. Repeat until all filling and cake layers are used. Top cake with remaining filling and sprinkle with almonds. Use piping bag to decorate cake, as desired. Serve garnished with berries and mint.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
• Sift together the flour, salt, and baking powder.
• Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.