Berry Creme Fraiche Cake Recipes

STRAWBERRY BASKET CAKE

Steps:

• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and 1 cup sugar in large bowl until well blended. Beat in sour cream, orange juice, orange peel and vanilla. Add eggs 1 at a time, beating well after each addition. Add dry ingredients and beat until well blended. Divide batter between prepared pans; smooth tops.
• Bake cakes until light golden and tester inserted into center comes out clean, about 28 minutes. Cool cakes in pans on rack 30 minutes. Turn cakes out onto racks and cool completely.
• Meanwhile, hull and slice 1 basket strawberries. Place in medium bowl. Add preserves and 2 tablespoons sugar; toss to blend. Let stand at room temperature until juices form, about 2 hours.
• Place 1 cake layer, flat side up, on platter. Top with sliced berry mixture in even layer. Spread 1 3/4 cups Whipped Crème Fraîche over berry mixture. Top with second cake layer, flat side down, pressing slightly. To make basket weave, spread 1 1/4 cups Whipped Crème Fraîche over top and sides of cake; then follow directions in the box at right. Or to frost simply, spread all of Whipped Crème Fraîche over top and sides of cake. (Can be made 8 hours ahead. Cover with cake dome and refrigerate.) Mound remaining whole berries in center of cake.
• How to Pipe a Basket Weave
• 1. Using a ruler to measure and a skewer to mark, draw vertical lines at 3/4-inch intervals on sides of frosted cake. Fit a pastry bag with a plain round tip; fill with 1 cup frosting. Pipe a vertical cord of frosting from top to bottom of cake over one drawn line.
• 2. Using another pastry bag fitted with a basket-weave tip and filled with 2 cups frosting, pipe a short horizontal ribbon across cord, extending ribbon from the drawn line to the left of the cord to the drawn line on the right. Repeat, piping horizontal ribbons down the length of the cord, leaving a space between ribbons that is the same width as the ribbons.
• 3. Pipe another vertical cord over the next drawn line. The cord should touch the end of the adjacent ribbons.
• 4. Pipe short horizontal ribbons over second cord to fill the spaces between ribbons on the first cord. (Start each ribbon at the edge of-but don't cover-the first vertical cord. Pipe ribbon over second cord, ending at next drawn vertical line.) Repeat, alternating between piping ribbons and cords to finish basket weave.
• 5. Fit another pastry bag with star tip; fill with 1 cup frosting. Pipe frosting around top edge of cake.

MIXED BERRY CREME FRAICHE CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• Mix together the berries, flour and sugar and pour into a 8 by 8-inch baking dish. Spread the creme fraiche over the top of the berries evenly. Mix together the brown sugar, flour and salt. Mix in the melted butter. Top the creme fraiche with this mixture. Place in the oven and bake for 25 minutes, or until the topping is golden brown.

MACERATED BERRY AND CREME FRAICHE PARFAIT

Steps:

• Combine berries in a medium bowl. Sprinkle with sugar and vinegar. Let sit, stirring occasionally, until berries soften and start to release juices, about 30 minutes.
• Layer berries with creme fraiche in parfait glasses. Serve immediately or refrigerate up to 3 hours. Just before serving, sprinkle with crumbled amaretti biscuits.

BERRY CREME FRAICHE CAKE

Steps:

• Preheat the oven to 350*F.
• Grease the bottom and sides of two 9 inch cake pans.
• Line the bottoms with parchment paper.
• In a medium bowl, sift together the flour, soda,salt and baking powder.
• Beat the butter with the sugar until light.
• Add the eggs, one at a time, beating well after each addition.
• Stir together the buttermilk and the vanilla.
• On low speed, add half the buttermilk and mix until incorporated well.
• Add half the dry ingredients.
• Mix well and then repeat until all dry and wet ingredients are mixed in well.
• Stir in the poppy seeds.
• Divide the cake batter between the two pans.
• Evenly spread it in pans and bake on the middle rack of the oven until a skewer comes out clean, about 15 to 20 minutes.
• Cool the cakes in their pans for 10 minutes, then turn out and cool completely.
• The cake layers can be made up to 2 days in advance; wrap well and store at room temperature.
• To make the filling; cook the blueberries and 1/4 cup sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved and the berries have popped open and become juicey, about 5 minutes.
• Let cool to room temperature.
• Whip together the creme fraich, cream and remaining 2 TBS sugar until stiff enough to hold it's shape but is still smooth.
• To assemble the cake, cut the cake layers in half horizontally using a serrated knife, making a total of 4 layers.
• Place a cake layer on a serving plate.
• Spread one quarter of the creme fraich filling on top of the cake.
• Top with one quarter of the blueberry sauce and then one quarter of the raspberries.
• Place a second cake layer on top and spread creme fraich, blueberry sauce, and raspberries on top as you did with the first layer.
• Repeat with the third and fourth layers, ending with berries on the top of the cake.
• If not serving within an hour, refrigerate the cake.
• Once removed from the refrigerator, let sit at room temperature for 15 minutes before serving for optimal flavour.