Ingrédients pour Berry Cream Cake
- Mixed Berries
- 2 cups granulated sugar
- Fresh Lemon Juice
- Cinnamon
- 1 teaspoon salt
- Unsalted Butter
- Blanched Almonds
- 4 large eggs
- Vanilla
- Mascarpone
- Fresh Lemon Zest
- Heavy Cream
- Unsweetened Cocoa Powder
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Comment préparer Berry Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh berries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting: Beat together the cream cheese, butter, and powdered sugar until smooth and creamy. Stir in the vanilla extract.
- Once the cakes are completely cool, frost the top of one layer with half of the frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
- Decorate as desired with fresh berries and/or almond slivers.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
206g
Fat
107g
Carbs
25g
