????Easy Genoise and Strawberry Whipped Cream Cake for Beginners | Korean Bakery Style
[ Genoise] 18cm(7inch)round pan
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 (16 g ) vegetable oil
[Whipped Cream Frosting]
500 g whipping cream(Heavy cream)
50 g g granulated sugar
[Syrup]
40 g sugar
80 g hot water
*Dissolve sugar , then cool to use completely.
[Garnish]
Strawberries, oreo cookie
Blueberry Fresh Cream Cake || Blueberry Layer Cake Recipe || Blueberry whipped cream recipe
Blueberry fresh cream cake. Blueberry layer cake recipe. Moist blueberry cake recipe easy. Blueberry whipped cream recipe. Blueberry puree recipe. Easy blueberry cake design easy. The easiest blueberry cake. Soft and moist blueberry cake. Blueberry cake with whipped cream frosting. Blueberry cake filling recipe. Sponge cake recipe with corn flour. How to make an easy blueberry moist cake. How to decorate cake easy way. How to make the cake with home ingredients.
-----------------------------------------------------------------------------------------------------
For more recipes⬇
Fresh Cream Pineapple Cake
Victoria Sponge Cake with Fresh Cream and Strawberries
Carrot Cake and Cream Cheese Recipe for Beginners
Mini Chiffon Cakes
Soft and Moist Chocolate Cake
Chocolate Cupcakes:
-----------------------------------------------------------------------------------------
INGREDIENTS:
FOR SPONGE:
5 egg whites
100 grams or half cup sugar
5 egg yolks
90 grams or 3/4 cup flour
30 grams or 1/4 cup of corn flour
1/2 tsp baking powder
1 tsp vanilla essence
FOR BLUEBERRY PUREE:
1 cup or 148 grams of blueberries
2 tbsp or 30 grams of sugar
1/3 cup or 80 ml of water
FOR BLUEBERRY FRESH CREAM OR WHIPPED CREAM:
2 cups or 500 ml whipped or double cream
1/4 cup or 60 grams of icing sugar
blueberry puree
------------------------------------------------------------------------------------------------------------
♦️ LET'S BE FRIENDS ♦️
Facebook:
Instagram:
------------------------------------------------------------------------------------------
Please subscribe for more if you like my video!
How to Make Easy Berry Cake with Lemon Whipped Cream | Julia at Home
Julia makes one of her all time favorite desserts, a mixed berry cake with lemon whipped cream.
Get the recipe for Easy Berry Cake with Lemon Whipped Cream:
Buy our winning rasp-style grater:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Chantilly Cake: Moist Vanilla Cake with a Light Frosting and Juicy Berry Jam Filling!
Today I’m so excited to be sharing my version of the well-loved Chantilly Cake! Start with a super soft, from-scratch vanilla cake, fill it with a (quick & easy) fresh homemade jam and finish everything off with an incredible whipped cream cheese/mascarpone frosting!
Recipe:
Ingredients
Cake Layers
2 ⅔ cups all-purpose flour (333g)
1 ½ cups granulated sugar (300g)
½ cup light brown sugar, firmly packed (100g)
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 Tablespoons unsalted butter, softened and cut into 12 pieces (170g)
1 ½ cups buttermilk, room temperature preferred
2 large eggs, room temperature preferred
1 Tablespoon vanilla extract
Berry Filling (see note 1 if you would like to use fresh berries only rather than jam)
⅓ cup granulated sugar (65g)
3 Tablespoons cornstarch (23g)
3 cups/12 oz fresh or frozen mixed berries. I used a blend of strawberries, raspberries, and blackberries. (340g)
3 Tablespoons water
1 ½ Tablespoons lemon juice
Chantilly Cream Frosting
2 ½ cups heavy cream or heavy whipping cream (590ml)
2 cup powdered sugar, divided (250g)
2 teaspoons vanilla extract
8 oz cream cheese, softened (226g)
8 oz mascarpone, softened at room temperature for 15-20 minutes (226g)
Additional fresh fruit, for decorating the cake (if desired). I used fresh berries.
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
8” cake pans (Affiliate Link):
Instructions
Please see post for full written step by step instructions
Facebook:
Instagram:
Pinterest:
Email List:
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:
*Wusthof Ikon Knife Set:
*Epicurean Cutting Boards:
j*Mauviel Copper Frying Pans:
*CuisinArt Food Processor:
*Glass Mixing Bowls:
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Chantilly Cake Recipe
So this was my daughter's birthday cake this year. It was originally just a lazy post on Tiktok and Instagram, but some of you asked how I made it, so here it is. It's three 8 inch layers of super moist vanilla almond cake filled and frosted with yogurt whipped cream, which is my new favorite stabilized whipped cream that I went over in my last video.
It's got fresh berries inside, though really could use any fruit you like, and that helps bring a bunch of tartness to the cake, and also helps hold up the layers. I then topped it with some whipped cream piping and extra berries.
WRITTEN RECIPE HERE:
All my cakes can be customized (cupcakes? no problem!) Use my cake recipe app:
Just choose
Cake Flavor: White Vanilla Almond
Cake Size : your choice!
Frosting Flavor: Yogurt Whipped Cream
✌???? SOCIALS
--------------------------
Join me on Instagram! I run polls for cake flavors and give more behind the scenes about what crazy things go on when a scientist bakes all the time:
????????
Daily baking vids on tiktok:
????????
My Pinterest is a dessert *ONLY* account. If you love desserts and need ideas for upcoming parties and holidays, look no further:
????????
In addition to recipes, I test all kinds of apps for bakers on my website. I have an app that converts pan sizes for cake recipes, plus lots more.
????????
--------------------------
-------------------------
Happy baking, friends ♥️
-------------------------
This description may contain affiliate links. I get a small commission at no extra cost to you.