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Sour Cream Cake With Macerated Berries
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1
/3 Cup Unsalted butter; room temperature
−1/2 Cup Sugar
Egg yolks
1/4 Cup Flour
/4 Teaspoon Soda
3/4 Teaspoon Baking powder
/2 Teaspoon Salt
Cup Sour cream
Teaspoon Pure vanilla extract
Egg whites; beaten until stiff
Pint Blueberries; picked over, rinsed
Pint Raspberries; rinsed
Pint Strawberries; rinsed, sliced
Drizzle of Grand Marnier
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Cup Sweetened whipped cream
Powdered sugar; in a shaker
Fresh mint sprigs
Preheat the oven to 375 degrees. Grease a 9−inch springform pan. Using an
electric mixer, fitted with a paddle, cream the butter and 1 cup of sugar
together. With the machine running add the egg yolks and beat until
incorporated. Sift the flour, soda, baking powder, and salt together. Add
the sifted ingredients to the creamed butter in 3 parts, alternating with
thirds of the sour cream. Beat until the batter is smooth. Add the vanilla.
Fold in the beaten egg whites into the batter. Pour the batter into the
prepared pan and place in the oven. Bake for about 25 minutes, or until a
toothpic inserted in the center comes out clean. Remove the cake from the
oven and cool on a wire rack. After the cake has cooled, use a knife to
loosen the sides from the springform pan. Remove the springform and slice.
In a mixing bowl, combine the remaining sugar with the berries. Using the
back of a fork, lightly mash the berries. Add the Grand Marnier to taste. To
serve, place a slice of the cake in the center of each plate. Spoon some of
the macerated berries over piece of cake. Garnish the slice with whipped
cream, powdered sugar and mint sprigs. This recipe yields 12 to 16 slices.
Sour Cream Cake With Macerated Berries
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