The Ultimate Summer Berry Cake Recipe
- Piece of Cake Staff
- 3 days ago
- 2 min read
Written by Lauren Graham
Summer is the time for colorful fruits like berries, melons, and stone fruits to thrive. With all this abundance of deliciously sweet fruit, it’s only necessary to make tasty summer desserts with it. The list of desserts to make is practically endless, from pies to ice cream, cookies, and more. However, nothing beats a good summer cake. Summer cakes are perfect for sharing with friends and enjoying a sweet slice in the summer heat. Plus, they’re fun to make and decorate, which is a great activity in itself. This ultimate summer cake recipe is inspired by Swedish midsummer cake, a dessert that is enjoyed, you guessed it, right in the middle of the summertime! Around the 19th to the 23rd of June, Swedish summer days last incredibly long, with the sun out for almost 24 hours. And, during this season, Swedish produce, such as flowers and berries, is at its all-time peak, making it perfect for dessert flavors. This berry cake is the ultimate summer treat with its light and airy texture and addictive berry tang. Let's dive straight into the recipe.
Full Recipe:
Ingredients:
2-Layer (9-inch round) Cake
1 cup of all-purpose flour
1 cup of granulated sugar
½ teaspoon of baking powder
6 eggs (room temperature preferred)
Cream Filling
1 cup of heavy cream
1 cup of mascarpone cheese
1 tablespoon of vanilla extract
⅓ cup of sifted powdered sugar
Fruits
Strawberries hulled and halved
Blueberries
Raspberries halved
Cherries pitted and halved
Instructions:
Cake:
Preheat the oven to 350 degrees.
Grab two 9-inch round cake pans and line them with parchment paper.
In a large mixing bowl (or an electric mixing bowl if you have one), beat the 6 eggs for 1 minute. Make sure to beat them fast and consistently.
While beating the eggs, add in the sugar and beat until the mixture is thick and fluffy. Beat for around 10 minutes.
In a small bowl, whisk together the flour and baking powder.
Sift the flour and baking powder mixture into the eggs in 3 increments. Fold in the batter until everything is mixed. Try not to overmix!
Evenly pour the mixture into the two lined pans.
Bake for 23-28 minutes or until golden brown.
When finished, remove from the pan and parchment using a thin spatula.
Allow them to cool.
Cream:
To a large mixing bowl, add the mascarpone and mix to break up the firmness.
Add the heavy cream, vanilla, and sugar to the mascarpone. Whisk (hand or electric)
Whisk until your cream is stiff, smooth, and silky. Don’t over-whisk, or it’ll become too grainy!
Set aside in the fridge for assembly.
Assembly:
Once the cake is completely cooled, add a generous layer of cream to the top of one layer.
Arrange the berries to your liking on the first layer.
Grab the other layer of cake and place it gently on top.
Add the rest of the cream to the top.
Decorate your cake with a pretty berry design! You can add edible flowers, powdered sugar, and more.
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