How to Make the Perfect Fruity Shavuot Cream Cake
Shavuos is a baker’s dream of a holiday. The Yom tov presents so many opportunities for trying new recipes and creating delightful delicacies.
Here’s Chaya on why she loves this recipe:
“Eggs and oil give this cake its richness, and its signature yellow color and cake flour ensures that it’s soft and sponge-y. The summery filling of cold whipped cream and sweet, tart, colorful berries is beautiful and delicious, and the romantic flower topping elevates this cake from simple summer afternoon treat to a bona-fide showstopper.”
You will need:
For the Sponge Cake:
1 1/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 whole eggs
2 egg yolks
1 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoon lemon juice
3/4 cup canola oil
For the whipped cream:
3 cups heavy cream, chilled
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
For the berries and flowers:
4 cups mixed berries, washed and dried
A selection of unsprayed romantic, pink and pale flowers and leaves (ranunculus, peonies, ivy leaves, garden roses)
Directions:
Preheat oven to 350 degrees. Grease and flour two 8-inch cake pans and set aside.
Whisk together the cake flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer, combine the whole eggs, egg yolks, sugar, and vanilla. Using the whisk attachment, beat on high for about 5 minutes or until the batter resembles pale ribbons.
Stop the mixing and remove the mixing bowl form the stand. Sift the dry ingredients over the top of the batter. Whisk gently by hand until just barely combined.
Pour in the lemon juice and oil and whisk by hand until combined (taking care to not deflate the batter as much as possible).
Evenly distribute the batter between the two pans and bake for about 35 to 38 minutes or until a toothpick inserted into the center of the cake comes out clean.
Meanwhile, work on the berries and cream. Thinly slice some strawberries and some blackberries in half. Now, whip the cream.
In the bowl of an electric mixer fitted with a whisk attachment, beat the cream on medium-high until it begins to thicken slightly.
Gradually add in the sugar and vanilla and bump mixer up to high.
Continue to whip the cream until medium-soft peaks.
Remove the cakes from the oven when they are baked. Let cool on a wire rack before removing the cakes from their pans.
Once the cakes have cooled, carefully slice them in half (horizontally) using a long serrated knife.
Now, assemble the cake: place a bottom layer of cake on a cake plate or serving dish. Spread on 1/4 of the whipped cream.
Top the cream with the mixed berries. Top with the next layer of cake and repeat until all cake layers are used.
On the very top of the cake, spread on the remaining whipped cream. Top with berries on one side and arrange flowers artfully on the other side. Decorate the sides with ivy leaves and a few rogue berries, if desired.
Dig in!
Notes:
When mixing in the dry ingredients and then adding in the wet, take care not to deflate the eggs, which give the batter lift and structure.
Mix thoroughly but gently, taking care not to leave oily or floury streaks in the batter.
Let the cake cool sufficiently before assembling, or the whipped cream may melt.
Choose berries that are fresh and seasonal, and when picking flowers, make sure they are organic and unsprayed, so you don’t end up ingesting harmful pesticides and chemicals.
This cake is best shortly or after assemblage, or on the same day.
How To Make Unleavened Bread CAKES
The 7 Days of Unleavened Bread are celebrated by eating nothing but unleavened bread cakes just like the Israelite's who came out of Egypt with Moses did.
For more information on how to keep The Feasts of YHVH God the Father, see: and The Feasts and Appointed Times under the Major Topics tab.
Teaching video sponsored by
The best source for how all the people of Israel kept all the Feasts of YHVH God the Father is Nehemiah 8. They read the Scriptures about 6 hours each day then broke bread, fellow-shipped, sang praises, and prayed - besides sacrifices and offerings.
Exodus 12:39
39 And they baked UNLEAVENED CAKES of the dough which they had brought out of Egypt; for it was not leavened, because they were driven out of Egypt and could not wait, nor had they prepared provisions for themselves.
The Classic Israeli Dessert You Never Heard Of
To kick off the Jewish Arts Collaborative (JArts) “Taste of Israel Restaurant Week,” watch Forverts Editor Rukhl Schaechter as she makes a classic Israeli dessert: tea biscuit cake, or ugat biskvitim (עוגת ביסקויטים) as it’s known in Hebrew. It’s easy to make and you don’t even need an oven!
The baking session is followed by a Q&A with Rukhl and Forward National & Food Editor, Rob Eshman where the two discuss the cake’s history and relevance. Both the demonstration and the Q&A are in English.
This talk is part of the Dr. Thomas Zand Forward Event Series.
Ingredients:
1 pint heavy cream
1 cup whole milk
1 packet (2.8 oz.) Israeli vanilla instant pudding mix
1 package (4.2 oz.) of plain, whole wheat, chocolate or orange-
flavored Israeli tea biscuits
1/2 cup milk (for dipping the biscuits)
Dark chocolate, grated
Instructions:
-Combine the cream, 1 cup of milk and vanilla pudding mix in a large mixing bowl.
-Whip the cream mixture until stiff peaks form.
-Pour the 1/2 cup of milk into a small bowl and dip each biscuit in the milk for 3 seconds.
-Place the biscuits in a single layer on the bottom of an oblong 13 x 9 inch baking pan.
-Spread some of the whipped cream over the biscuits and place another layer of dipped biscuits on top.
-Repeat until all the cream is finished, ending with the cream.
-Sprinkle the grated chocolate on top and store in the refrigerator until ready to serve.
Making Mary Berry's Easy Apple Cake with Almond Whipped Cream!
Originally streamed on Media Meltdown! Twitch.TV/MediaMeltdown
This also included performances and a savory apple cake recipe and a cocktail recipe that I didn't include (possibly coming in a future video.)
Blog article with more details:
Ingredients:
Apple Cake
1 1/4 cups self-rising flour (flour, baking soda, salt)
3/4 cups sugar
2 eggs
9 ounces sliced apples (about 2 apples)
1/2 tsp almond extract
Whipped Cream
1 cup heavy whipping cream
2 tablespoons confectioner's sugar
1 teaspoon almond extract
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