This cake is so delicious that I bake it almost every week! Creamy and moist!

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This cake is so delicious that I bake it almost every week! Creamy and moist!

Рет қаралды 20,610

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These berry cakes are so delicious that I bake them every week! TOP recipes with raspberries, blueberries and other juicy berries! So creamy and delicious!
0:00 - 8:27 Fruit cake / berry cake
Ingredients / Recipe 1: (1 cup = 250 ml)
Dough:
5 eggs
A pinch of salt
120 g sugar (3/5 cup)
130 g flour (1 cup)
30 g corn starch (3 tablespoons)
1 teaspoon baking powder
100 g ground almonds (1 cup)
Baking pan: 18 x 28 cm (7 x 10.5 inches)
Bake at 170 °C (338 °F) top and bottom heat for 25 minutes.
Set the crumbs aside.
Divide the cake in half.
Berry layer:
400 g berries (frozen or fresh) 2 cups
40 g sugar (1/5 cup)
150 ml water (3/5 cup)
3 tablespoons corn starch
Cream:
500 g mascarpone (2 cups)
330 ml whipping cream (about 34% fat) 1 1/3 cup
50 g powdered sugar (2/5 cup)
1 teaspoon ground vanilla pod
Set aside 4 tablespoons of the cream for decoration at the end.
Berry glaze:
350 g berries (frozen or fresh) 1 1/2 cups
40 g sugar (1/5 cup)
150 ml cold water (3/5 cup)
1 pack of cake jelly (cake glaze) 22 g (not 11 g as written in the video)
Chill for 2 - 3 hours
8:30 - 16:22 Blueberry pie
Ingredients / Recipe 2: (1 cup = 250 ml)
300 g biscuits (butter biscuits)
80 g butter melted (1/3 cup)
80 ml milk (1/3 cup)
Baking pan: 26 cm (10.2 inches)
Fill two plates with cold water
Place 7 sheets of gelatine (11 g) in one plate and 5 sheets (8 g) in the other. Leave to soak for a couple of minutes.
White cream:
250 ml sour cream (sour cream) 1 cup
525 g cream cheese (possibly reduced fat) a little more than 2 cups
70 g sugar (1/3 cup)
3 packages of vanilla sugar (24 g, 2 tablespoons)
5 g vanilla extract (1 teaspoon)
Heat the 5 squeezed gelatine leaves in a saucepan
Do not boil! Add 2 tablespoons of the cream. Pour immediately into the cream.
Purple Cream:
450 g blueberries (2 cups)
50 g sugar (1/4 cup)
Finely puree 50 ml water (1/5 cup).
Cook for 5 minutes.
1 - 2 tablespoons lemon juice (to taste)
Squeeze the 7 sheets of gelatine well and heat them slightly in a saucepan.
Pour the liquid gelatine into the hot, but no longer boiling, blueberries.
Assemble the cakes as I show.
Place the cake in the refrigerator for 3 hours (or overnight).
Decoration: 200 ml (4/5 cup) whipped cream
16:24 - 24:34 Raspberry cake
Ingredients / Recipe 3: (1 cup = 250 ml)
Dough:
2 larger eggs
A pinch of salt
70 g sugar (1/3 cup)
70 g flour (1/2 cup)
1 teaspoon baking powder
2 tablespoons corn starch
Baking pan: 18 x 28 cm (7 x 10.5 inches)
180 °C (356 °F) top and bottom heat for 12 - 15 minutes
500 g raspberries (frozen or fresh) (about 2 cups)
2 tablespoons sugar
3 tablespoons corn starch
Bring slowly to the boil, stirring occasionally. Season with sugar. Continue to cook gently until it thickens. Allow to cool, stirring occasionally.
Cream:
250 g quark (or cottage cheese / cream cheese) 1 cup
150 g crème fraîche (or sour cream) 3/5 cup
150 g white chocolate
1 tablespoon coconut oil
let melt
Assemble the cake.
Snow cap:
Mark the size of the meringue on a piece of baking paper.
2 egg whites (medium-sized eggs)
A pinch of salt
120 g icing sugar (1 cup)
Prepare as shown in the video.
150 °C (302 °F) top and bottom heat for 20 minutes
Let cool down.
Place in the refrigerator for at least 2 hours.
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Quark cake, delicious with Rika Kienera
Video was created with Filmora.