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Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

Blueberries and Cream Layer Cake

Your favorite vanilla cake layered with fresh blueberry compote and topped with buttercream make this Blueberries and Cream Layer Cake the perfect cake for any occasion!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

My friends who work at the USO Warrior & Family Center at Fort Belvoir asked if I would make a baby shower cake for one of the women I absolutely had to say yes!

Casey gave me free range to make whatever I wanted for Ranna’s cake since she had seen what I had created for them in the past.  I was super excited to make something really special for them!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

I decided to go with my favorite box cake mix for vanilla cake.   Don’t hate me, but I do not have an amazing vanilla cake recipe yet that works out perfectly every time I bake it.  So, that means that I go with a super moist box mix.

However, I find that when I pair a box cake mix with a delicious homemade fruit compote and freshly whipped buttercream… no one can tell it’s from a box!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

The inside is filled with a deliciously sweet and slightly tart homemade chunky blueberry compote.  I chose the blueberry because Ranna is having a sweet baby boy and I wanted the entire cake to be on theme!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

I used my favorite whipped buttercream tinted in a beautiful shade of blue and topped it all with a sprinkling of white jimmies!

Did you notice those adorable fluted edges on the cake?  I used a fun scalloped edge cake pan I found at Home Goods.  Check out the video below for a description of the pan and to see step by step how I filled and frosted the cake!

Video Tutorial

Blueberries & Cream Layer Cake

Blueberries & Cream Layer Cake

Yield: 12-14 servings
Prep Time: 2 hours
Cook Time: 12 minutes
Total Time: 2 hours 12 minutes

Ingredients

Cake

  • 1 box of your favorite yellow/white cake mix + the ingredients to make it
  • Scalloped edge cake pans

Blueberry Filling

  • 2-3 cups fresh blueberries
  • zest of 1/2 a lemon
  • juice of 1/2 a lemon
  • 1/4 cup sugar
  • 1 Tbsp butter
  • 2 Tbsp corn starch

Frosting

  • 1/2 cup unsalted butter, room temperature
  • 1lb powdered sugar, sifted
  • 1/4-1/2 cup heavy cream
  • 1 Tbsp vanilla extract
  • pinch of salt
  • blue/teal/aqua gel food coloring
  • white jimmies

Instructions

Cake

  1. Follow the directions on the box of cake mix to prepare batter. Grease and flour the cake pan.
  2. Divide the batter evenly by weight into 4 parts. Bake each part at the temperature listed on the box for 7-15 minutes or until a toothpick comes out clean from the center.

Blueberry Filling

  1. In a large pan, combine the butter, sugar, lemon zest, juice and berries over medium high heat.
  2. Once the sugar and butter have melted, begin mashing the blueberries until about half of them are in pieces. You want this to be chunky so don't over mash the berries.
  3. Cook for 5-10 minutes over medium heat. The mixture should be gently bubbling but not boiling. Stir frequently.
  4. Sprinkle the corn starch over the mixture and mix until completely incorporated and no chunks remain. Cook for an additional 2-3 minutes.
  5. Remove from the heat and allow to cool completely. The mixture will solidify and shouldn't be runny when cool.

Frosting

  1. Mix the butter, sugar, vanilla and 1/4 cup of cream together until smooth.
  2. Add up to 1/4 cup more cream to reach your desired consistency.
  3. Mix in the fool coloring until you have the color you want.
  4. Beat the frosting on high for 3-5 minutes or until light and fluffy.

Assembly

  1. Place first layer of cake onto a cake place/stand.
  2. Fill a piping bag fitted with a Wilton 1M piping tip with frosting and pipe a layer of frosting onto the outside edge of the top of the cake.
  3. Fill the inside of cake with a layer of blueberry filling.
  4. Place another layer of cake on top, making sure to line up the scallops line up.
  5. When you get to the top layer, spread a thin layer of frosting on top just to the edge. Don't worry about getting it all the way to the edges because you're going to cover with the piping bag frosting. Make sure the frosting is smooth and flat.
  6. Pipe a pretty scalloped edge of frosting onto the outside top of the cake.
  7. Sprinkle white jimmes over the top of the frosting.
  8. Cut and slice and enjoy!

Notes

Make sure to watch the video above to see how I filled and frosted this cake!

 

Roasted Apricot and Peach Cake | JavaCupcake.com

Roasted Apricot and Peach Cake

Roasted apricots and peaches fill this decadent summer cake with unparalled flavor.  This fruit cake is a must-make for the summer!

Apricot filled Peach Cake | JavaCupcake.com

Yesterday, I shared details on the design of this cake and today I’m share the recipe for the inside.  This Roasted Apricot and Peach Cake is a magnificant treat for summer fruit lovers.

I began this cake with the idea that I wanted to include seasonal roasted fruit into a cake.  When I went to the store the apricots and peaches were fresh so I decided on them.

Roasted Apricot and Peach Cake | JavaCupcake.com

The process off roasted the fruit made my house so incredibly amazing.  Butter, brown sugar and cinnamon topped each halved piece of fruit which were then roasted until soft, sweet and golden brown.

The roasted peaches and apricots almost didn’t make it into the cake because I really wanted to just eat them hot off the pan.

Roasted Apricot and Peach Cake | JavaCupcake.com

I diced the peaches and folded them into the cake batter and pureed the apricots along with cinnamon and sugar to make the filling.  These two flavors are a the perfect cake combination.  Sweet, tart, and a bit savory.

The cake itself was crumbly, but in the best way possible, moist and so incredibly flavorful.

Roasted Apricot and Peach Cake | JavaCupcake.com

Although you can’t really tell from the decoration, the cake is covered in a whipped white chocoalte buttercream.  I knew I wanted a a frosting flavor that wasn’t too sweet, but had it’s on distinct flavor to go with the fillings of this cake.  When my husband suggested white chocolate as I was brainstorming ideas for the flavors of the cake I knew it was the winner.

I shared the cake with my neighbors and got rave reviews.  Not only was it beautifully decorated Katherine Sabbath style (read more about that here), but it was decadently delicoius.

Katherine Sabbath Inspired Cake | JavaCupcake

 

I really hope you make this cake.  It’s completely worth the effort of roasting the fruit and even if you don’t decorate it like I did… it’s going to be delicious.

Happy Baking!

Apricot filled Peach Cake with White Chocolate Buttercream

Apricot filled Peach Cake with White Chocolate Buttercream

Ingredients

Roasted Fruit

  • 6 large ripe peaches
  • 25-30 ripe apricots
  • brown sugar
  • unsalted butter
  • cinnamon

Peach Cake

  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 3 large eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1 Tbsp vanilla extract
  • Roasted peaches

Apricot Filling

  • Roasted apricots
  • 1/4 cup brown sugar, loose
  • 2 Tbsp unsalted butter
  • 1 Tbsp vanilla

White Chocolate Buttercream

  • 300g high quality white chocolate
  • 1 1/2 cups unsalted butter, room temperature
  • 2 lbs powdered sugar
  • 1/4-1/2 cup heavy cream
  • 1 Tbsp vanilla
  • pinch of salt
  • Lemon yellow, pink, leaf green, blue Wilton gel food coloring

Instructions

Roasted Fruit

  1. Preheat oven to 425F degrees. Line a baking sheet with foiil.
  2. Cut in half and take the pit out of the peaches and apricots and place them cut side up on the baking sheet.
  3. Put a dab of butter onto each half of fruit then sprinkle with brown sugar and cinnamon.
  4. Roast for 25-30 minutes or until they are hot, soft in the middle and begin to brown.
  5. Allow to cool completely.

Apricot filling

  1. In a small bowl combine the roasted apricots, brown sugar, butter and vanilla. Mix togehter with a whisk until completely incorporated.
  2. You want to mash up any pieces of apricot and remove any skin that is still in large pieces. The goal of the filling is to be the consistency of jelly.

Peach Cake

  1. Preheat the oven to 350F degrees. Line 3 8-inch round cake pans with grease, parchment paper and flour.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes or until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition making sure to scrape the sides and bottom of the bowl periodically.
  4. In another bowl, whisk together the flour, baking soda and salt.
  5. Add the sour cream and vanilla extract to the butter and sugar and mix until incorporated.
  6. In small parts, add the flour and with the mixer on medium-low speed mix until all the flour has been incorporated. DO NOT OVER MIX.
  7. Dice the roasted peaches into 1/4in chunks and remove any skin that comes off the peahces easily. Fold the peaches into the batter. Scrape the bowl down to make sure everything has been incorporated evenly.
  8. Distribute the batter evenly in the three prepared pans.
  9. Bake for 25-40 minutes or until a toothpick comes out of the center clean.
  10. Allow the cakes to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

White Chocolate Buttercream

  1. Chop the white chocolate into small chunks and place in the pan of the double boiler. Melt the chocolate over medium heat until smooth. Set aside to slightly cool but not set.
  2. In the bowl of your stand mixer, beat the sugar and butter together until smooth.
  3. Pour in the cooled chocolate and and mix until combined. Add the salt, vanilla and 1/4 cup of the heavy cream and beat until smooth.
  4. Add up to 1/4 cup more heavy cream until you get your desired consistency. Beat on high for 3-4 minutes or until fluffy.

Assembly

  1. NOTE: Coloring the cakes green and orange are optional. I've detailed the process to get the frosting the colors I have freatured here. Feel free to leave the frosting white.
  2. Reserve at least 1/2 the white frosting and set aside. Separate the remaining frosting into two bowls.
  3. To make the peach, combine equal parts of lemon yellow and pink. Remember to start with less color, you can always add more. Mix until smooth and combined. Set aside.
  4. To make the mint green combine 1 part leaf green, 1 part yellow and 2 parts blue. Start with less... add more color as needed. Mix until smooth and combined. Set aside.
  5. Place one cake on your cake plate. Pipe white frosting along the outside edge of the flat top of the cake to create a border for the filling. Fill the top of the cake with a generous layer of apricot filling until it just reaches the top of the frosting border.
  6. Place a second layer on top gently and repeat the filling process.
  7. Finally, lay the third layer of cake on top.
  8. Crumb coat the entire cake and freeze for 20 minutes or until the frosting has set.
  9. Frost the outside of the cake generously. Use a straight edge to make smooth.
  10. To create the orange & green look, frost the top 1/3/ of the cake with orange frosting, the middle 1/3 with white and the bottom 1/3 with green. Use a straight edge to blend them together.
  11. For more on decorating, visit this post with details.

 

Chocolate Red Currant Creme Cake #RedCurrantWeek | JavaCupcake.com

Chocolate Red Currant Creme Cake

Dense dark chocolate cake layers filled with a decadent red currant creme all covered in chocolate ganache and garnished with frosted red currants make every slice of this Chocolate Red Currant Creme Cake a sinfully delicious guilty pleasure!

Chocolate Red Currant Creme Cake #RedCurrantWeek | JavaCupcake.com

I’ve made several layer cakes over the past few years, but this cake is truly the culmination of everything I’ve learned about American and German baking, rolled into one glorious dessert.

And when I say American and German baking, I mean that I’ve taken my American style cake and paired it with a German style cake filling covered it in a simple ganache.  No frosting or buttercream anywhere on this cake… which is a huge departure for me.  Here in Germany, the cakes are typically filled with a cream and topped with whipped cream or ganache, but hardly ever do you find frosting or buttercream on their cakes.

Chocolate Red Currant Creme Cake #RedCurrantWeek | JavaCupcake.com

This is not an overly sweet cake. Instead this cake is very rich cake and paired with the creaminess of the filling and the tartness of the berries the flavors match each other perfectly.

Red Currants are typically found in Western Europe, but this cake could easily be made with any fruit including fresh cherries or raspberries.  Even strawberries would be amazing with this cake!

Chocolate Red Currant Creme Cake #RedCurrantWeek | JavaCupcake.com

The chocolate cake recipe that I used for this cake is my tried and true chocolate cake.  It is made with melted butter and coffee as well as dark chocolate cocoa powder.  The biggest difference this time with this cake is that it is served chilled, which in my opinion completely changes the texture and flavor of the chocolate.  In fact, I think the chocolate flavor intensifies and the texture becomes dense, thick and almost fudge-like.  Heavenly.

Chocolate Red Currant Creme Cake #RedCurrantWeek | JavaCupcake.com

The recipe for the red currant creme filling was inspired by a similar cake I saw on a Croatian baking blog and I adapted it to fit what I wanted to create.  They actually made a very similar cake and was thrilled to see how successful they had been in their attempt to make the cake that I had been dreaming of in my head!

Since this cake is a very large cake and the pieces don’t need to be cut more than an inch big, I had a lot of cake to share!  One of my neighbors was kind enough to eat most of it for me!  I kept offering slices and she kept saying YES!

Chocolate Red Currant Creme Cake #RedCurrantWeek | JavaCupcake.com

Each bite of this cake knocked my socks off and far exceeded any expectations I had for how it would be.  The sour cream filling I expected to be very sour, but after sitting in the refrigerator chilling for 24 hours, the flavors came together and it was perfect.

If you need a show stopping cake for your next party, I completely suggest this cake!  Your friends and family will be so impressed!

Happy Baking!

Chocolate Red Currant Creme Cake

Chocolate Red Currant Creme Cake

Yield: 1 10in cake - about 16-20 servings
Cook Time: 30 minutes
Total Time: 30 minutes

Ingredients

Chocolate Cake

  • 1 cup unsalted butter
  • 1 cup brewed strong coffee
  • 2tsp vanilla extract
  • 3/4 cup dark chocolate cocoa powder
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt

Red Currant Creme Filling

  • 300g red currants, destemmed, clean and dry
  • 50g granulated sugar
  • 1/8tsp orange extract
  • 6 large egg yolks
  • 100g granulated sugar
  • 700g sour cream
  • 4Tbsp cold water
  • 10g powdered gelatin

Ganache

  • 200g semi-sweet chocolate (50-60% cocoa)
  • 250g heavy cream
  • 2Tbsp unsalted butter

Garnish

  • 1-2 cups chocolate shavings
  • 2 cups or a large bunch of red currants on the stem
  • 1 egg yolk
  • 1 cup granulated sugar

Instructions

Chocolate Cake

  1. Prepare a 10in springform pan by greasing the sides and bottom with butter or shortening and then coating in flour.
  2. Preheat oven to 350F degrees.
  3. In a medium pot over medium-high heat, melt the butter. Add the cocoa powder, brewed coffee, and vanilla extract and whisk until combined. Bring to a light simmer and cook for 1 minute. Remove from the heat and allow to cool for 5 minutes.
  4. While cooling, whisk together the egg and sour cream in a medium bowl.
  5. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  6. Slowly whisk the chocolate mixture into the bowl with the eggs and sour cream until smooth.
  7. Make a well in the flour mixture and pour the wet mixture into it. Whisk together until just combined. DO NOT OVERMIX.
  8. Pour the batter into the prepared springform pan. Bake 25-35 minutes or until a toothpick comes out clean.
  9. Allow to cool in the pan completely before removing from the springform pan.
  10. Once cool, trim the top of the cake so it is flat. Measure half way down the cake and cut it into two equal layers.

Red Currant Creme Filling

  1. Gently stir together the red currants, 50g granulated sugar and orange extract in a medium pot and cook over medium high heat for 5-10 minutes. Be careful not to break up the berries. You want their skins to become slightly soft and for the juice of the berries to come out with the sugar, but not for the berries to break down. Set aside to cool.
  2. In a medium glass bowl over a water bath, whisk the egg yolks with 100g granulated sugar. Cook for 7-8 minutes or until the mixture becomes thick. Remove the bowl from the heat and allow to cool for 5 minutes.
  3. In a large bowl, measure out the sour cream. Scoop about 3Tbsp of the sour cream into the egg yolk mixture to help cool it down.
  4. In a small pot over low heat, whisk cold water and the gelatin together. Slowly warm the mixture to dissolve the gelatin. Once dissolved, pour it into the eggs and whisk to combine.
  5. Whisk remaining sour cream until smooth. Pour in the egg mixture and whisk to combine completely.
  6. Gently fold in the red currants, including all the juice in the pot. Chill this mixture in the freezer for about 25 minutes or until it has began to set but it still pourable.
  7. Place the bottom layer of the cake back in the springform pan, making sure the pan is latched closed. Pour the filling over the cake and smooth it out flat with an offset spatula. Place the second layer of cake on top of the filling and gently press down to ensure that the filling has reached the sides of the pan.
  8. Cover with foil and chill the cake at least 24 hours. Once completely chilled and the filling has set, you can move on to covering th cake in ganache.

Ganache

  1. Chop the chocolate into very small pieces and place in a medium glass bowl.
  2. In a small pot on medium high heat, heat the heavy cream just until it begins to simmer. Pour the hot cream over the chopped chocolate and let stand for 3 minutes, untouched.
  3. Stir the cream and chocolate together until smooth slowly, being careful not to create any air bubbles in the chocolate.
  4. Add the butter and stir until combined.
  5. Allow the chocolate to cool and thicken until when poured it won't immediately run off the top of the cake.
  6. Remove the cake from the springform pan and place it on the serving platter or plate.
  7. SLOWLY pour the ganache in the center of the top of the cake until it reaches the edges of the cake and begins to fall down the sides. You want the chocolate thick enough that it will leave a nice layer of chocolate on the top of the cake, almost like a frosting, but not as thick and very smooth.
  8. Using an offset spatula, scoop up the chocolate that fell down the sides and spread it along the edges, being careful not to damage the perfectly smooth top of the cake.

Garnish

  1. Before the ganache has time to set, press chocolate shavings onto the side of the cake.
  2. Clean and dry the red currants.
  3. Whisk an egg white in a small bowl. Dip the red currants, on the stem, into the egg whites then completely cover in granulated sugar.
  4. Set on a tray covered in wax paper to set and completely dry.
  5. Place the frosted red currants in a pile on top of the cake in the center.
  6. Keep cake chilled until ready to serve.

 

Chocolate Red Currant Creme Cake

Chocolate Red Currant Creme Cake

Yield: 1 10in cake - about 16-20 servings
Cook Time: 30 minutes
Total Time: 30 minutes

Ingredients

Chocolate Cake

  • 1 cup unsalted butter
  • 1 cup brewed strong coffee
  • 2tsp vanilla extract
  • 3/4 cup dark chocolate cocoa powder
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt

Red Currant Creme Filling

  • 300g red currants, destemmed, clean and dry
  • 50g granulated sugar
  • 1/8tsp orange extract
  • 6 large egg yolks
  • 100g granulated sugar
  • 700g sour cream
  • 4Tbsp cold water
  • 10g powdered gelatin

Ganache

  • 200g semi-sweet chocolate (50-60% cocoa)
  • 250g heavy cream
  • 2Tbsp unsalted butter

Garnish

  • 1-2 cups chocolate shavings
  • 2 cups or a large bunch of red currants on the stem
  • 1 egg yolk
  • 1 cup granulated sugar

Instructions

Chocolate Cake

  1. Prepare a 10in springform pan by greasing the sides and bottom with butter or shortening and then coating in flour.
  2. Preheat oven to 350F degrees.
  3. In a medium pot over medium-high heat, melt the butter. Add the cocoa powder, brewed coffee, and vanilla extract and whisk until combined. Bring to a light simmer and cook for 1 minute. Remove from the heat and allow to cool for 5 minutes.
  4. While cooling, whisk together the egg and sour cream in a medium bowl.
  5. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  6. Slowly whisk the chocolate mixture into the bowl with the eggs and sour cream until smooth.
  7. Make a well in the flour mixture and pour the wet mixture into it. Whisk together until just combined. DO NOT OVERMIX.
  8. Pour the batter into the prepared springform pan. Bake 25-35 minutes or until a toothpick comes out clean.
  9. Allow to cool in the pan completely before removing from the springform pan.
  10. Once cool, trim the top of the cake so it is flat. Measure half way down the cake and cut it into two equal layers.

Red Currant Creme Filling

  1. Gently stir together the red currants, 50g granulated sugar and orange extract in a medium pot and cook over medium high heat for 5-10 minutes. Be careful not to break up the berries. You want their skins to become slightly soft and for the juice of the berries to come out with the sugar, but not for the berries to break down. Set aside to cool.
  2. In a medium glass bowl over a water bath, whisk the egg yolks with 100g granulated sugar. Cook for 7-8 minutes or until the mixture becomes thick. Remove the bowl from the heat and allow to cool for 5 minutes.
  3. In a large bowl, measure out the sour cream. Scoop about 3Tbsp of the sour cream into the egg yolk mixture to help cool it down.
  4. In a small pot over low heat, whisk cold water and the gelatin together. Slowly warm the mixture to dissolve the gelatin. Once dissolved, pour it into the eggs and whisk to combine.
  5. Whisk remaining sour cream until smooth. Pour in the egg mixture and whisk to combine completely.
  6. Gently fold in the red currants, including all the juice in the pot. Chill this mixture in the freezer for about 25 minutes or until it has began to set but it still pourable.
  7. Place the bottom layer of the cake back in the springform pan, making sure the pan is latched closed. Pour the filling over the cake and smooth it out flat with an offset spatula. Place the second layer of cake on top of the filling and gently press down to ensure that the filling has reached the sides of the pan.
  8. Cover with foil and chill the cake at least 24 hours. Once completely chilled and the filling has set, you can move on to covering th cake in ganache.

Ganache

  1. Chop the chocolate into very small pieces and place in a medium glass bowl.
  2. In a small pot on medium high heat, heat the heavy cream just until it begins to simmer. Pour the hot cream over the chopped chocolate and let stand for 3 minutes, untouched.
  3. Stir the cream and chocolate together until smooth slowly, being careful not to create any air bubbles in the chocolate.
  4. Add the butter and stir until combined.
  5. Allow the chocolate to cool and thicken until when poured it won't immediately run off the top of the cake.
  6. Remove the cake from the springform pan and place it on the serving platter or plate.
  7. SLOWLY pour the ganache in the center of the top of the cake until it reaches the edges of the cake and begins to fall down the sides. You want the chocolate thick enough that it will leave a nice layer of chocolate on the top of the cake, almost like a frosting, but not as thick and very smooth.
  8. Using an offset spatula, scoop up the chocolate that fell down the sides and spread it along the edges, being careful not to damage the perfectly smooth top of the cake.

Garnish

  1. Before the ganache has time to set, press chocolate shavings onto the side of the cake.
  2. Clean and dry the red currants.
  3. Whisk an egg white in a small bowl. Dip the red currants, on the stem, into the egg whites then completely cover in granulated sugar.
  4. Set on a tray covered in wax paper to set and completely dry.
  5. Place the frosted red currants in a pile on top of the cake in the center.
  6. Keep cake chilled until ready to serve.
Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

Erdbeerkuchen mit Sahne

Made with Driscoll’s strawberries, this traditional German strawberry shortcake is a simple, delicious treat your entire family can enjoy!

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

Living in Europe, I’ve had the opportunity to try desserts from so many different countries. Here in Germany, one dessert that can be found during the Spring and Summer at every bakery and restaurant is Erdbeerkuchen mit Sahne, which translated means strawberry cake with cream or as it’s called in the USA, strawberry shortcake!

When Driscoll’s Berries asked me to develop a recipe for National Strawberry Shortcake Day, I knew exactly what I needed to make! I’ve taken a traditional recipe for Erdbeerkuchen mit Sahne and turned it into a Strawberry Shortcake recipe that can be easily recreated in the United States with familiar ingredients.

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

The star of this shortcake is obviously the strawberries. I used Driscoll’s strawberries because I’ve been using their strawberries my entire life. Even better, their strawberries are always ripe, red and delicious and I can buy them at the local grocery stores here in Germany! Driscoll’s has been the strawberry in everyone’s shortcake for more than 100 years!

The base of this German shortcake is a light, airy cake made with pastry flour, corn flour, eggs and a touch of sugar. It’s not too sweet and makes the perfect base for the cream and Driscoll’s strawberries.

In Germany, the finest ground flour, Type 405 is used for these types of tarts and cakes. It has the highest starch content which makes it ideal for the baking of cupcakes and cakes where you want a finer crumb, the American equivalent being Pastry Flour.

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com    Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

For more on the types of flour used in Germany, my friend Ewa of Das Cupcake in Frankfurt, Germany has written a great post about differences between German and American flours! Check it out for more info!

Corn flour is also used in this recipe, which gives the cake the golden color and adds a touch of flavor. Not to be confused with corn starch, corn flour is yellow in color and can be substituted with finely ground corn meal if you can’t find corn flour in your grocery store.

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

The cream layer is the easiest part of this shortcake with only two ingredients, heavy cream and sugar. For this recipe, I used a thick, creamy German high-fat cream that is made with cream from the Alps. It’s one of the most delicious creams I’ve ever had and the flavor is truly out of this world. In the USA, you’ll want to use heavy whipping cream which is easily found in the dairy section of your local grocery store.

The glaze might be a little harder to recreate as easily in the United States. I did a bit of research online and found that the brand Dr. Oetker makes the red & clear glaze packets in the USA and can be found at stores like Walmart and Wegmans. If you can’t find the glaze packets, I also found several recipes online using powdered gelatin or gelatin sheets to make a glaze.

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com    Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

The pan I used is a traditional fruit cake pan called a Tortenboden that I bought at a local German store. It has fluted edges and the bottom is indented to create an edge around the outside when you flip it over. If you can’t find a Tortenboden in the USA, I’d suggest using a springform pan to bake the shortcake in. With the ring still on the pan, let the cake cool completely then spread a thin layer of whipped cream across the top of the cake. Arrange the strawberries on top of the whipped cream. Spoon the glaze over the strawberries then allow the glaze to completely set at least an hour before removing the ring around the pan.

A note about the measurements for this recipe: European bakers always measure their ingredients by weight and volume. They never use cups for measuring because it’s typically inaccurate. To make this recipe, you’ll need a digital food scale. These scales can easily be found in any Target or Walmart type store for less than $30. Once I got my scale, I began measuring all my ingredients by weight and found my recipes came out better than ever. I included both Imperial/US and Metric/Europe measurements when either would work in the recipe.

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

And as a special treat to my readers, Driscoll’s has provided $100 in Driscoll’s coupons to one lucky person! Participants must be 18+ years old and live in the USA to win. To enter, fill out the form at the bottom of this post!

Happy Baking!

Paid Endorsement from Driscoll’s – Visit www.driscolls.com for more berry recipes and to enter their summer sweepstakes.

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Erdbeerkuchen mit Sahne

Erdbeerkuchen mit Sahne

Yield: 1 shortcake
Prep Time: 30 minutes
Cook Time: 17 minutes
Total Time: 47 minutes

Ingredients

Shortcake

  • 28cm Tortenboden (or 11in Springform pan)
  • 2 medium eggs, separated
  • 100g granulated sugar
  • 2 Tbsp hot water
  • Pinch of salt
  • 60g Flour Type 405 (or pastry flour)
  • 40g corn flour
  • ¼ cup unsalted butter, soft (for the pan)

Cream

  • 150g (2/3 cup) 32% fat cream (heavy whipping cream)
  • 1 Tbsp granulated sugar

Strawberries

  • 750g (1 1/2 - 16oz packages) Driscoll’s Strawberries

Glaze

  • 250ml (1 cup) cherry juice (apple juice can be used also)
  • 1 packet of Torenguss (clear or red powdered gelatin glaze)
  • 4 Tbsp granulated sugar

Instructions

Shortcake

  1. Preheat oven to 180 Celsius degrees (350F degrees). Generously grease the Torte pan with butter making sure to cover the entire surface.
  2. In a medium bowl, whip the egg yolks, granulated sugar and hot water together with a hand mixer until they are pale yellow and fluffy.
  3. In another medium bowl, whisk together the 405/pastry flour and the corn flour.
  4. In the bowl of your stand mixer, whip the egg whites and salt until firm.
  5. Once the egg whites are firm, slowly pour in the egg yolks and add the flours. GENTLY fold the mixture together until just combined. Make sure to scrape the bottom of the bowl to incorporate everything. Use a gentle fold and be careful not to deflate the batter.
  6. Gently spread the batter evenly into the prepared Torte pan.
  7. Bake for 15-16 minutes or until golden brown. Allow to cool in the pan completely.
  8. Once cool, invert the Torte and place it on a serving plate/dish/stand. The indented side of the Torte should be up.

Cream

  1. In the bowl of your stand mixer fitted with the whisk attachment, whip the cream on high speed until it becomes frothy/bubbly.
  2. While the mixer is still whipping, slowly add the granulated sugar. Continue to whip on high speed until stiff peaks form.
  3. Spread a thin, even layer of the whipped cream across the indented portion of the Torte making sure to leave the edges of the cake free of cream.

Strawberries

  1. Rinse and dry the strawberries. Cut the top off of each strawberry creating a flat edge.
  2. Beginning on the outside edge and working your way to the center, arrange the strawberries cut side down, on top of the cream on the Torte.

Glaze

  1. In a small sauce pan, whisk together the cherry juice, powdered gelatin and granulated sugar over medium high heat.
  2. Cook until the glaze just barely begins to bubble.
  3. Remove the glaze from the heat and let stand for about 30 seconds.
  4. Working quickly, use a pastry brush, brush a thin layer of glaze over the berries. Drizzle the glaze between each berry to cover all of the cream. Be careful not to get any glaze alone the outer edge of the shortcake. NOTE: If the glaze begins to become clumpy, it has become to cool. Reheat it over high heat until just bubbling and continue to drizzle.
  5. Allow the glaze to set at least 30 minutes before serving.

Serving & Storage

  1. This cake is best served within the first day.
  2. Cut into slices and serve with coffee or tea.
  3. Store covered in the refrigerator for up to 3 days.

Chunky Apple Sugar Cookie Sheet Cake Bars

Chunks of sweet honey crisp apples surrounded by cinnamon sugar cookie dough topped with whipped cinnamon buttercream make these Chunky Apple Sugar Cookie Sheet Cake Bars a must-bake dessert for your family!

Chunky Apple Sugar Cookie Sheet Cake Bars - Chunks of apples fill this sugar cookie sheet cake that's covered in a creamy cinnamon buttercream | JavaCupcake.com

My daughter has been eating apples a lot lately… almost one everyday.  She slices them, puts them in a bowl with a spoonful of peanut butter or sometimes with a couple slices of cheese.  Emily loves apples.

Her love of this crispy fruit got me to thinking about baking with them.   How could I incorporate the crunch and sweet flavor of a Honey Crisp apple into a dessert??  Hmm… a cupcake? Naw.  I’ve done that before.  Pie?  Yup, done that too.

Cookies?  YES! Winner! I haven’t made an apple cookie yet!

But wait… how about a cookie cake?

EVEN BETTER!

This chunky apple sugar cookie sheet cake bars, have a sugar cookie flavor with a cake-like texture but are loaded with chucks of sweet and crisp apples and tons of delicious cinnamon flavor.  I’ve topped them with a thin layer of whipped cinnamon frosting.

They get their name from the way they are baked… in a sheet cake pan and from their texture.  These bars definitely have the sugar cookie texture and flavor, yet they are thicker and have a crumb like a cake.

Chunky Apple Sugar Cookie Sheet Cake Bars - Chunks of apples fill this sugar cookie sheet cake that's covered in a creamy cinnamon buttercream | JavaCupcake.com

It’s a cookie. It’s a cake.  It’s a bar.  It’s a Cookie Sheet Cake Bar!

This would make a great treat for a pot-luck or party.  It can be sliced in any size and would be delicious with a scoop of vanilla or caramel ice cream on the side!  Ooohh!  Why didn’t I think of that before I took the pictures and ate 3 pieces?   ha ha ha

Yum.  Seriously.  These sugar cookie sheet cake bars are like a slice of apple pie, but better.  You need to try them!!!

Enjoy!

Chunky Apple Sugar Cookie Sheet Cake Bars

Chunky Apple Sugar Cookie Sheet Cake Bars

Ingredients

Bars

  • 2 1/2 cups Honey Crisp apples, peeled and diced (about 1 1/2 large apples)
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs
  • 1 Tbsp vanilla extract
  • 5 cups all-purpose flour
  • 1 tsp salt
  • ½ tsp baking soda
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves

Frosting

  • 1/2 cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 cup heavy cream
  • pinch of salt

Instructions

Bars

  1. Preheat oven to 350 F degrees. Spray with Pillsbury Baking Spray with flour a jelly roll pan or large, tall sided cookie sheet. Line with parchment paper and spray again.
  2. Prepare the apples by peeling, coring and dicing them into 1/4-1/2" chunks.
  3. In the bowl of your stand mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
  4. While the butter and sugar are creaming, in another large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cloves.
  5. Add the eggs to the butter/sugar one at a time mixing well after each. Scrape the sides of the bowl several times to make sure all the egg has been incorporated.
  6. Mix in the vanilla.
  7. Slowly add the flour to the creamed mixture and mix on high until just combined. Scrape the sides of the bowl to make sure everything has been incorporated.
  8. Add the apples and mix until they have been evenly distributed through the batter. N
  9. NOTE: The batter will be thick. Spread the batter evenly in the prepared pan.
  10. Bake 18-25 minutes or until the edges have browned and a toothpick comes out without any wet batter. You should see a few cookie crumbs stuck to the toothpick.
  11. Cool cookie bars in the pan on a wire rack until they are completely cool.
  12. Using the parchment paper, carefully lift the cookie out and place on a cutting board.

Frosting

  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add the powdered sugar, one cup at a time and mix on high until incorporated.
  3. Mix in the vanilla, cinnamon and the salt.
  4. Add the heavy cream and mix on high for 2 minutes or until light and fluffy.

Assembly & Storage

  1. Using an offset spatula, spread a thin layer of frosting over the top of the cooled sheet of cookie.
  2. Cut into squares.
  3. Sprinkle each square with a dusting of ground cinnamon.
  4. Store in an airtight container for up to a week.

Notes

Original recipe from The Seaside Baker

Spiced Pineapple Raspberry Upside-Down Cake

Spiced Pineapple Raspberry Upside Down Cake by JavaCupcake.comI’ve been wanting to try making a pineapple upside-down cake for a few months now… but just didn’t have the time.  The, Jessie’s (aka CakeSpy) new book, The Secret Lives of Baked Goods, came out and it had a recipe for the cake in it.  I *knew* that meant it was time to make it!

But… you know me, I really just can’t leave a good recipe alone.  hehe I had to put a JavaCucpake spin on Jessie’s recipe and make a few changes!  Instead of cherries, I used fresh raspberries and also added some vanilla and spices to the cake batter… and so was born my Spiced Pineapple Raspberry Upside-Down Cake!

Spiced Pineapple Raspberry Upside Down Cake by JavaCupcake.com

Today is also the first day of my husbands pre-deployment leave.  What that means basically is that he gets some time off before his unit deploys to war.  This time off is a blessing… and a curse.   I am so very grateful to be able to spend a big block of time with my husband and family.  We get to travel, sleep in, spend quality time together.  But – that also means that shortly after this vacation – he’s going to leave me, our kids, our life and join a war to do his job – defend our country.

*sigh* .

But, one this is certain.   I will always have my family and my friends… my baking, my passion for bringing others joy with my blog… and you.  My fabulous readers and my friends.   I know these coming weeks will be great… the coming months difficult… but I also know that I’ll have you to help me through it.  Thank you.

Enjoy!

Spiced Pineapple Raspberry Upside Down Cake by JavaCupcake.com

Spiced Pineapple Raspberry Upside-Down Cake

Yield: 1 9-inch square cake

Ingredients

Topping

  • 5 Tbsp unsalted butter, melted
  • 2/3 cup light brown sugar, packed
  • 9 slices canned pineapple rings, drained of juice
  • 21 fresh raspberries

Cake

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup + Tbsp heavy cream
  • fresh raspberries, for garnish (optional)

Instructions

  1. Preheat oven to 350 F degrees. Gently spray 9x9in pan with cooking spray.
  2. Melt butter for topping and pour into the prepared 9x9in pan.
  3. Crumble the brown sugar in your hand and sprinkle it over the butter. Use a fork to break up any clumps and incorporate the butter and sugar together. Using the back of a spatula, gently press the butter and sugar evenly over the bottom of the pan until it's completely covered.
  4. Arrange the pineapple over the butter and sugar. You should be able to lay them out 3x3 - like a TicTacToe board.
  5. Place a fresh raspberry, hole side down, in the center of each pineapple. Also, place a fresh raspberry, hole side down, in the spaces between the pineapples. (Note: I did not put a berry in the 4 corners due to space, but you can if you have room.) Set the pan aside.
  6. In a medium bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
  7. In the bowl of your stand mixer, cream together the butter and sugar for the cake for at least 3-5 minutes. Scrape down the sides of the bowl several times during this process.
  8. Add the eggs one at a time and mix well after each addition until completely incorporated.
  9. Mix in the vanilla.
  10. Alternating, add the flour and heavy cream beginning and ending with the flour. Mix just until combined. Scrape the sides of the bowl after each addition of flour.
  11. Gently scoop the batter into the pan. Using an offset spatula, slowly spread the batter over the fruit being careful not to move any of the fruit from their place. Spread the top of the batter smooth and flat.
  12. Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.
  13. Immediately after removing the cake from the oven, place your serving platter upside down over the pan. In one motion, flip the plate and pan over. Leave the pan in place for several minutes so that the juices of the fruit and brown sugar/butter drip into the cake.
  14. Gently lift the pan off the cake.
  15. Garnish with fresh raspberries.
  16. Jessie's book says to "store the cake loosely covered at room temperature for up to 2 days."
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