Warm Butter Cakes

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Butter the inside of 10 1/2 cup ramekins and set aside. Preheat oven to 325 degrees. Line 1 baking sheet with parchment paper and set prepared ramekins on top.

Cake~

1 cup unsalted butter, softened

1-1/3 cups sugar

2 whole eggs

2 egg yolks

2 tsp vanilla

2 tsp Grand marnier

1-1/2 cups flour

1 tsp salt

1/2 tsp baking powder

In bowl of mixer cream butter and sugar for about 1 minute on high speed. Add whole eggs, egg yolks, vanilla and Grand Marnier and mix for another minute or so. In a small bowl combine flour, salt and baking powder. Pour your dry mixture into the mixing bowl and beat all together for about another minute until combined well. Place about 1/4 cup of mixture into your already prepared ramekins, set aside while you make the cream cheese layer.

Cream Cheese Layer~

1 8 ounce block of cream cheese, softened

1/3 cup sugar

1 egg

1 Tbsp flour

1 /2 tsp Grand Marnier

1/2 tsp vanilla

Mix together cream cheese, sugar, egg, flour, grand marnier and vanilla in a medium bowl until smooth. Place 1 Tbsp of cream cheese mixture on top of your batter that is already placed in your ramekins.

Bake at 325 degrees for 45-50 minutes or until your tops have browned, cool in ramekins for about 1 hour and then tip out of ramekins, now if you are ready to serve here comes the fun part the TORCHING!! Remember please please be careful!! ๐Ÿ˜‰

Torching~

1 cup raw sugar, for dipping tops and torching

1 kitchen torch

Once your cakes are cooled and removed from ramekins dip what used to be the bottom but now is the tops in raw sugar ( after heating each cake in the microwave about 30seconds) in raw sugar and brulee with the kitchen torch

Garnish~

1 basket of berries of your choice (if using strawberries, slice)

1 Tbsp sugar

1 Tbsp orange juice

1 Tbsp grand marnier

In a small bowl slice berries if needed add sugar, orange juice and liquor, cover and let macerate for about 30 minutes.

Whipped Cream

1 cup heavy whipping cream

1/2 tsp vanilla

2 Tbsp sugar

in bowl of mixer with whisk attachment add whipping cream, vanilla and sugar whisk until stiff peaks form.

When ready to serve your butter cakes heat each cake in the microwave about 30 seconds or until warm, dip tops in raw sugar and brulee with kitchen torch, top with whipping cream and berries and ENJOY!! ๐Ÿ™‚

  
I topped ours with a little gelato and fresh raspberries!!:)

 

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Very Berry Vanilla Cake

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Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans and set aside.

Very Vanilla Cake

4 cups cake flour

1 Tbsp plus 1 tsp baking powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cups milk, room temperature

2 tsp pure vanilla

1/4 cup french vanilla creamer

8 egg whites, room temperature

Sift together cake flour, baking powder and salt into a small bowl and set aside. Mix milk, vanilla, and creamer in a glass measuring cup and set aside.

In bowl of mixer with paddle attachment cream butter until butter becomes very light in color. Slowly add sugar and continue to beat on medium until light in color again. Add flour mixture in thirds alternating with milk in 2 equal parts of milk mixture, mixing after each addition just until smooth.

With clean beaters and in a different bowl beat egg whites until soft peaks form. Stir in about 1/4 of your egg whites to your batter and then fold in remaining egg whites gently with a rubber spatula.

Pour batter into your already prepared pans, dividing equally among the 3 pans.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in the center removes clean. Let cool 10 minutes in pan on a wire rack and then turn pout of pans and let cool completely.

Very Berry Vanilla Filling

1 (3 ounce) box of french vanilla pudding mixing

1 cup heavy cream

1 cup whole milk

1 batch very berry filling (use a frozen berry mixture with raspberries, blueberries, blackberries and strawberries) the link will follow

https://crumbsinmymustachio.wordpress.com/2015/05/Easy-Berry-Cake-Fillings/

In bowl of mixer with whisk attachment, whisk pudding mix, heavy cream and milk until a thick pudding consistency is achieved.

Very Vanilla Whipped Frosting

1 (8 ounce) block cream cheese, room temperature

1/2 cup powdered sugar

2 tsp pure vanilla

2 cups Heavy cream

In a cold bowl with a cold whisk attachment, beat cream cheese, sugar and vanilla until fluffy. Slowly add heavy cream and continue to whisk until thick.

Extra and Assembly

1/4 cup raspberries

1/4 cup blackberries

1/4 cup sliced strawberries

Place one layer of cake on cake board, top with half of your pudding mixture and then have of your berry filling. Place second layer of cake on top and then top with other half of pudding and berry filling. Place last layer of cake and frost and decorate. ENJOY ๐Ÿ™‚

 

 

Easy Berry Cake Fillings

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These easy fillings are great to use in cakes and/or pastries. The dark is a very berry which is a medley of strawberries, black berries, raspberries and blueberries. The lighter in color is raspberry. They can be store in the fridge for 3-4 weeks or in the freezer for 3-4 months. Each batch makes about a cup of filling.

2 cups frozen berries of your choice

1/2 cup sugar

2 Tbsp cornstarch

1-1/2 Tbsp water

In a medium heavy bottom pot and on medium high heat, place berries in your pot and let boil down. Once berries are boiled down add sugar, stir till combined and bring back to a boil. In a small bowl mix cornstarch and water, it will be thick but stir until combined well you do not want any lumps. Add cornstarch mix to your pot and and stir constantly for about a minute until combined and your fruit filling becomes thick. Remove from heat and place in a mason jar, let cool. ENJOY!! ๐Ÿ™‚

Limoncello Berry Supreme

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Preheat oven to 350 degrees. Grease and flour three 9inch round cake pans and set aside.

LEMONY LIMONCELLO CAKE

4 cups cake flour (must be cake flour will not work with all purpose flour)

1 Tbsp plus 1 tsp Baking Powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cups milk, room temperature

1 tsp lemon extract

1 tsp vanilla

1/4 cup limoncello

8 large egg whites, room temperature

Sift together cake flour, baking powder and salt into a medium bowl, set aside. In bowl of mixer place butter and beat on medium until butter is creamy and light in color. Slowly add sugar and continue to beat till completely combined and once again light in color. In a glass measuring cup combine Milk, lemon extract, vanilla and limoncello. Add flour mixture in thirds alternating with 2 equal parts of milk mixture, mixing after each addition just until smooth.

With Clean beaters and in a different bowl beat egg whites until soft peaks form. Stir about 1/4 of your egg whites into your batter and then fold the rest of your egg whites in with a rubber spatula. Divide batter evenly among your 3 already prepared pans and bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Remove from oven when and let cool for 10 minutes in pans on wire racks. After 10 minutes flip cakes out of pan back on to wire racks and let cool completely.

Lemony Berry Filling

1 cup sliced strawberries

1 cup raspberries

1 cup blackberries

1/2 cup limoncello

1/4 cup orange juice

1 (3oz) package instant lemon pudding mix

1 cup whole milk

1 cup heavy whipping cream

In a bowl place berries, limoncello and orange juice, cover and let set on counter for about 30 minutes.

In bowl of mixer with whisk attachment beat pudding mix, milk and heavy cream, whisk until you get a thick filling consistency.

WHIPPED CREAM FROSTING

1 (8oz) block cream cheese, room temperature

1/2 cup powdered sugar

1 tsp lemon extract

2 cups heavy cream

In a cold bowl with a cold whisk attachment whisk cream cheese, sugar and extract until fluffy. Slowly add heavy cream and continue to whisk until stiff .

ASSEMBLY and extras

1/4 cup sliced strawberries

1/4 cup raspberries

1/4 cup blackberries

Place one layer of cake on cake board, fill with half of your lemon pudding and half of your berries that have been soaking. Place second layer of cake on top, fill with other half of your lemon pudding and boozey berries. Stack last cake on top. Let set for about 30 minutes in fridge. Frost with whipped cream frosting and top with mixed berries. Store in fridge until ready to serve. ENJOY!! ๐Ÿ™‚

 

Blackberry Swirl Cheesecake

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Preheat oven to 325 degrees. Line the bottom of springform pan with parchment paper.

CRUST

In a small bowl combine….

2 cups chocolate graham cracker crumbs

2 Tbsp sugar

1/2 cup butter, melted

Press into bottom and 1/2 inch up sides of springform pan. Place pan with crust in the freezer while you make the filling.

 

FILLING

4-8 ounce blocks cream cheese, room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

2 tsp vanilla

1 tsp berry extract

3 eggs, room temperature

1 cup heavy whipping cream

1 small jar blackberry jam

In bowl of mixer place cream cheese, beat on medium speed (4-6 on Kitchenaid) till crfeam cheese is fluffy. Add sugar and cornstarch and continue to beat on medium until combined well. Add vanilla and extract and beat till combined. Turn mixer to “stir” speed and add eggs one at a time only “stirring” till combined. You do not want to over mix eggs because it adds air and cause your cheesecake to crack.

By hand gently fold in heavy cream with a rubber spatula.

Pour half of your cheesecake filling into already prepared crust. Put 5-6 heaping Tablespoons of jam on top on cheesecake filling with a knife swirl jam through filling. Add the last half of your filling on top. Place 5-6 more heaping Tablespoons of jam on top of filling and swirl through filling with a knife.10406415_855312187854452_535880761938434274_n

Bake at 325 degrees for 80-85 minutes until center is just slightly jiggly. Cool on wire rack for 15 minutes. Run knife around edges and then continue to cool for 45 more minutes. Place in fridge to let set for at least 6 hours but overnight is best.

GARNISH

1 can blackberry pie filling

1 tsp almond extract

12 ounces fresh blackberries

Once cheesecake is set, remove outer ring and carefully place onto cake board, In a small bowl mix pie filling and almond extract, Place on top of cheesecake. decorate with fresh blackberries and ENJOY!! ๐Ÿ™‚

Double Berry Pie

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Preheat oven to 400 degrees. Make sure you oven rack is placed in the middle of your oven.

1 pie dough recipe for top and bottom crust

18 ounces Blackberries

18 ounces Raspberries

1/2 cup sugar plus some for sprinkling on top

1 tsp lemon juice

Pinch of nutmeg

3 Tbsp quick cook instant tapioca

Milk to brush on top crust

In a large bowl place berries, sugar, lemon juice, nutmeg and tapioca. Gently fold together until berries are covered with sugar and let set on counter for 30 minutes.

Place berries into bottom crust. Cover with top crust pinching together. Brush top of crust with milk and sprinkle with sugar. Cut slits in top crust.

Place pie on a foil lined baking sheet and place in preheated 400 degree oven for 30 minutes. Turn down oven to 350 degrees and continue to bake for 30 minutes.

Remove from oven and let cool completely before serving or else the filling will be runny! Serve with a scoop of ice cream and ENJOY! ๐Ÿ™‚

Moms Favorite Berry Tart

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Preheat Oven to 350 degrees. Spray one removable bottom tart pan with a nonstick flour spray.

 

CAKE

4 ounces unsalted butter, softened

1/2 cup sugar

2 eggs, room temperature

1/2 cup self rising flour

1 tsp vanilla

In bowl of mixer cream together Butter and Sugar until light and fluffy.

Beat in eggs one at a time adding a little of your flour with each egg. Beat in vanilla until incorporated. With a wooden spoon fold in the rest ย of your flour.

Pour into your prepared pan and bake at 350 degrees for 20-25 minutes, until golden brown and when touched the to springs back. Place pan on cooling rack and let cool 10 minutes. Tip out of pan onto cooling rack and then let cool completely .

CHANTILLY PASTRY CREAM

1 ounce block cream cheese, room temperature

1 8 ounce tub mascarpone cheese

1 Tbsp vanilla

1 tsp lemon extract (optional)

1 cup powdered sugar

1 cup heavy whipping cream

Place your bowl and whisk attachment in the freezer for at least 15 minutes before starting your cream.

Whisk Cream cheese and mascarpone till fluffy. Add vanilla, lemon extract and powdered sugar, whisk until combined. Slowly pour in heavy cream while whisking on low. Turn up to medium and whisk till creamy and thick. Place in fridge until ready to use.

BERRIES

1 pint strawberries, sliced

1/2 pint blackberries

1/2 pint raspberries

1/2 pint blueberries

You can use whatever fruit/berries you like or what is in season at the time. My Mom just prefers berries. ๐Ÿ™‚

ASSEMBLY

Place cooled sponge tart cake onto cake board. Top with pastry cream. Arrange berries/fruit on top of pastry cream. Store in fridge until ready to serve.

ENJOY!! ๐Ÿ™‚

 

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