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Berry crème frâiche cake - 5/18/11

Spring and summer are here so when you go to the produce market there are rows of fresh raspberries, blueberries, blackberries, strawberries baskets.  Because they are season I know that these berries are at their absolute best especially when they are locally grown.  They are picked when they are ripped and sold right away!  They are fragrant, plump, and juicy and simply delicious.  Here the berries are paired with an absolute moist poppy cake filled with  crème frâiche and cooked berries oozing with a sweet and fragrant juice.

I made this cake a few times and each time it is such a treat to eat this cake.

I am slowly learning how to pipe the border of a cake and I like the look of the cake.

Close up look at inside of the cake.  The cake is absolutely moist and the richness of the  crème frâiche is so satisfying.

Look of the cake from the top.

Preparation work..

For the Poppy seed cake

2 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder

8 ounces (16 tablespoons unsalted butter, softened 

2 cups granulated sugar

4 large eggs

1  cup buttermilk

1 1/2 teaspoons pure vanilla extract

1 tablespoon poppy seeds

For the crème frâiche berry filling

1 pint blueberries

1 pint raspberries

1/4 cup plus 2 tablespoons sugar

2 cups crème frâiche

2/3 cup heavy cream

 

Note: If you don't have buttermilk you can make it.  For 1 cup of whole milk add 4 1/2 white vinegar or lemon juice.  Stir to combine and let stand for 15 minutes (the mixture will curdle)

In a medium bowl, sift together the flour, baking soda, salt, and baking powder

In a separate bowl beat the butter and sugar until light (3 minute) on medium high speed.  Add 1 egg at a time beating for 30 seconds after each addition. 

On low speed add half the buttermilk and mix until incorporated.

Add the dry ingredients and the remaining buttermilk..

Keep stirring until well combined

Stir in the poppy seeds and mix well.

Pre-heat the oven at 350 degrees.

Grease the bottom and sides of two 9 inches cake pan.  Line the bottom with parchment paper.  Divide the batter between the two pans.

Bake for 25 to 35 minutes or until a skewer inserted in the middle comes out clean.

Cool the cake and un-mold the cakes by running a small knife around the edge of the pans. Remove the pans and let the cakes cool completely.

Cook the berries and 1/4 cup of the sugar in a small saucepan over medium low heat. 

Stir often until the sugar has dissolved and the berries have propped open and become juicy about 5 minutes.  Let cool to room temperature.

 

Whip together the  crème frâiche, cream, and add remaining 2 tablespoons sugar.

Whip until stiff enough to hold shape but it is still smooth.

Cut each cake into half.  You should have 4 layers of cake.  I am only using three layers keep the fourth layers for other use.

Spread a layer of the  crème frâiche, top with one third of the berries sauce.

Place a second cake layer on top and spread crème frâiche, berries sauce on top as you did with the first cake layer.

Repeat with the third layer with only the crème frâiche on top.

Spread the remaining crème frâiche  on the side of the cake.

Smooth the crème frâiche evenly on the cake. 

Make sure to put paper around the cake so when you are done decoration you can remove the paper and the plate will look clean.

Pipe a border on top of the cake and also the bottom of the cake.  Refrigerate for about 1 hour.  Remove cake from refrigerator and place the fresh berries on top of the cake.

 

Filed as: Cake/cookies

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