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How To make Cake with Berries and Whipped Cream
150 g Butter or margarine (2/3
-cup) 150 g Sugar (2/3 cup)
Peel of 1 lemon 3 Eggs
250 g Flour (2 cups plus 3 1/2
-Tbsp) 6 g Baking powder (1 3/4 tsp)
3 tb Milk
Also for 'versoffenen Apfelkuchen' (drunk apple tart). Cut in half horizontally. Spread vanilla pudding on top, then scatter strawberries or raspberries, (?*) on top of that, then whipped cream. Top with more strawberries. ((*Note: I absolutely cannot make any sense of that word. It looks like 'Narinken' or 'Merinken' - neither of which means anything to me. At a guess, some other sort of berries, or possibly morellos. K.B.)) Source: Handwritten German recipe obtained by Pat Stockett Translation/Conversion: Karin Brewer Posted by: Karin Brewer, Cooking Echo, 8/92
How To make Cake with Berries and Whipped Cream's Videos
Strawberry Whipped Cream Recipe
Homemade strawberry whipped cream using only 3 ingredients! Recipe at
Cotton Soft Vanilla Sponge Peach Cake
Cotton Soft Vanilla Sponge Peach Cake – I made this cake just last week for Easter last Sunday, and I thought I must share how to make this cake because it’s so soft and moist. The design of the cake is almost you can say like the one at the bakery store, the texture and the flavor. I know it’s an “EGG” cake. Since I’ve not shared cakes with eggs recipe for a while, I must do that just to be fair for those who love cakes with eggs or the non-vegetarian. Hope you’re inspired. Enjoy!
FOR FULL RECIPE, please visit my blog at
FAQ:
1. How do I make the whip cream firm and not runny?
Whipping cream is the most tricky frosting. Start mixing on low speed, gradually change to medium. Don't use high speed to avoid over mixing. The cream will thickened up and reaches soft peaks. Once you achieve that, you need to be careful because stiff peaks will take just seconds to form. Always stop mixing to check the consistency. If the cream stuck in your mixer like a lump and not dropping, stop mixing, you're done. Don't go any further, it will curdle and the cream will be ruin.
2. What is cake flour?
It's a low protein refined flour for cotton soft texture cake outcome.
3. How and where do I get cake flour?
You can get it from any supermarkets at the baking section or baking shops. If you don't have this flour where you live, you can homemade by refering to this link
❤️Cake Slicing Tool (knife not inclusive):
❤️Bread/Cake Knife (18-inch):
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Ingredients:
I am using 7x7x3-inch pan
Note: for cup measurement user, please make sure you scoop the flour lightly, do not press in the flour to fill the cup. Too much flour will affect the cake to be dry and dense. For meringue sponge cake, weighing scale is recommended ????
❤️Vanilla Sponge Cake:
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
100ml (1/3 cup + 1 tbsp) milk
150g (1 1/4 cup) cake flour (if you want to achieve cotton soft, cake flour is recommended)
1 tsp vanilla extract (I forgotten to show in the video)
5 egg whites
75g (1/3 cup + 1/2 tbsp) fine sugar
½ tsp cream of tartar
❤️Frosting:
500g (2 cups) whipped cream
30g (1/4 cup) powdered sugar
❤️Fillings:
1 can of peach (get the peach syrup from the can for brushing the cake)
5 strawberries
❤️Deco:
6 strawberries
6 piece of sliced peach
Any green leaves (3)
Honey (to glaze the strawberries)
Instructions:
Vanilla Sponge Cake:
1. Preheat oven at 150°C/300°F. Grease and line parchment paper on a 7x7-inch pan.
2. Separate the eggs (yolk and white).
3. In a large bowl, add the egg yolks, sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined.
4. Sift the flour into the mixture. Whisk in a circular motion until the flour disappear.
5. In another bowl of egg white, add cream of tartar. Mix until bubbly. Gradually add in the sugar. Continue mixing until stiff peaks formed.
6. Add the egg white mixture into the batter in few batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined.
7. Pour the batter into the prepared pan. Use a stick or skewer to give a horizontal and vertical movement as shown in the video. This is to prevent holes in the cake and also to release air pockets if there is.
8. Prepare another shallow pan. Place a tea towel on it. Pour some hot water over the towel just enough to wet it. The reason I do this is so that the cake will be cotton soft and moist. Then place the baking pan on the wet towel.
9. Bake in preheated oven at 150°C/300°F for 30 min and 140°C/285°F for 35 min.
10. Let the cake cool completely and then slice it into 3 sheets.
Prepare the fillings:
11. Chop the fruits in small little chunks.
Prepare the frosting:
12. In a large chilled bowl, add the whipping cream.
13. Add the powdered sugar. Mix on low speed for 1 min and continue mixing on medium speed until reaching stiff. Be careful stop mixing once your whisk can hold the lump (stiff peak). Do go beyond this as it will reach butter stage (the frosting will be rough and lumpy).
14. Assemble the cake.
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Fresh Berry Cream Cake | Sally's Baking Recipes
Learn how to create a beautiful fresh berry cream cake. This minimally decorated naked-style cake is layered with fresh and fluffy whipped cream and piled high with juicy berries.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #cake
• More of Sally's baking recipes:
Rustic Berry Tres Leches Cake Recipe | with Mascarpone Whipped Cream Frosting - The Best Berry Cake!
GET THE RECIPE:
A real berry treat! This elegant and rustic Berry Tres Leches Cake recipe is extra light, fluffy and fruity! I make this incredible berry cake with simple vanilla sponge cake layers and soak the layers with a three-milk mixture. The cake is frosted with a delicate mascarpone whipped cream frosting and filled with loads of strawberries, blueberries, blackberries and raspberries! Decorated and assembled in a rustic, open fashion, this berry cake is perfect for any occasion! Plus, it’s very simple and easy to make!
INGREDIENTS:
For Sponge Cake:
6 large eggs
1 cup (200 g) white granulated sugar
1 tsp vanilla
1 cup (125 g) all-purpose flour
1 tsp baking powder
For Mascarpone Frosting:
16 oz (454 g) mascarpone cheese, softened at room temp
2 tsp (10 ml) vanilla extract
2 tbsp (30 ml) sweetened condensed milk, optional
1 cup (120 g) confectioner’s sugar
2 cups (475 ml) heavy cream, chilled
For Tres Leches:
1 cup (240 ml) sweetened condensed milk
½ cup (120 ml) evaporated milk
½ cup (120 ml) whole milk
6 cups berries, for filling and garnish
Get the full recipe here:
SUPPLIES/TOOLS:
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
*Ateco Turn Table –
*Small Off-Set Spatulas –
*Vanilla Extract –
Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook -
*The European Cake Cookbook -
*Copper KitchenAid Mixer:
*KitchenAid Handheld Mixer:
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j*Mauviel Copper Frying Pans:
*CuisinArt Food Processor:
*Glass Mixing Bowls:
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How To Make A Strawberry Shortcake Layer Cake
Nothing says summer like this strawberry shortcake cake! Super moist and fluffy layers of vanilla cake layered with freshly picked strawberries and stabilized whipped cream. If you love traditional strawberry shortcake, then you will LOVE this layer cake version.
Full blog post with recipe here ►
Moist vanilla cake from scratch ►
White velvet buttermilk cake ►
Cake goop recipe ►
VANILLA CAKE RECIPE ►
10 ounces (283 g) milk room temperature, divided evenly into two measuring cups
3 ounces (85 g) canola oil
1 Tablespoon vanilla extract
3 Large eggs room temperature
13 ounces (368 g) cake flour
13 ounces (368 g) sugar
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 ounces (227 g) unsalted butter room temperature
Stabilized Whipped Cream ►
24 ounces (680 g) heavy whipping cream
4 ounces (113 g) powdered sugar
2 teaspoons gelatin I use KNOX brand
3 Tablespoons cold water
2 teaspoons vanilla extract
1 Tablespoon heavy whipping cream for the gelatin
16 ounces (454 g) fresh strawberries washed and sliced for the filling
CHAPTERS ►
00:00 Introduction
00:32 Types of cake to use
00:50 Vanilla cake batter
01:58 Measuring with a scale
02:40 Baking the cakes
03:16 Cooling the cakes
03:41 Stabilized whipped cream
05:11 Cutting strawberries
05:55 Torting the cakes
06:20 Stacking the cake
06:48 Storing the cake
07:40 Tasting the cake
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????How to make White Strawberry Cake with Whipped Cream Frosting | Birthday Cake
[Sponge Cake]
4 eggs
120 g (1/2 cup + 2 Tbsp) granulated sugar
120 g (3/4 cup) cake flour
1/4 tsp baking powder
30 g (2 Tbsp) milk
2 Tbsp (26 g ) vegetable oil
[Whipped Cream Frosting]
500 g whipping cream(Heavy cream)
50 g g granulated sugar
[Syrup] *optional
40 g sugar
80 g hot water
*Dissolve sugar completely, then cool to use.
[Garnish]
Strawberries
#Homemade_cake #Cake_recipe #Cake_design