Easy Fresh Berry Cream Cake
Fresh berry cake with a fresh berry dressing - sounds delicious. Good cakes season continues. Easy Fresh Berry Cream Cake is one of them. When I tried it for the first time, I was delighted, and I still am, every time I prepare it ♥
Ingredients
- BERRY CAKE
- 1 cup all purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup butter softened
- ½ cup + 2 tablespoon granulated sugar
- 2 eggs
- 1 ½ teaspoon vanilla extract
- ½ cup sour cream
- 2 cup berry mix raspberries, blueberries and blackberries
- FRESH BERRY SAUCE
- 2 cup berry mix raspberries, blueberries and blackberries
- 2 tablespoon sugar
Instructions
- Preheat the oven to 350 F. Line a 9 inch spring form pan with parchment paper. Set aside.
- In medium dish combine flour, cornstarch, baking powder and salt. In a separate dish put butter and ½ cup of sugar and mix with an electric mixer, medium speed until it becomes light and fluffy.
- Add one egg at a time, vanilla extract and sour cream and mix until well combined.
- Then, add dry ingredients and mix at minimum speed until you get fine dough. Separate⅓ of berries and leave aside.
- Gently fold berries into batter with a spatula, do not beat in. Spread the dough in the already prepared spring form pan.
- Sprinkle with the rest ⅓ of berries and 2 spoons of sugar. Bake for 35-40 min or until toothpick inserted in the center of the cake comes out clean.
- Leave in the spring form pan to cool for a couple of minutes, and then transfer to a wire rack to cool completely.
- FRESH BERRY SAUCE: Put berry mix and sugar in a food processor and puree until smooth. Remove the seeds, using sieve.
- Serve with whipped topping and fresh berry sauce.
Notes
Berry sauce should be kept refrigerated no longer than 2 days
Nutrition
Serving: 1gCalories: 287kcalCarbohydrates: 37gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 82mgSodium: 306mgFiber: 4gSugar: 16g
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