Yellow Cake Filled With Mixed Berries Over A Cookie Crust
Cake recipes are basically a dime a dozen, aren't they? There are so many different kinds of cake to choose from, it's hard to decide which one to bake. And at this point, we've seen 'em all before. But if you want to really impress your guests, stick 5 glasses in your cake and watch what happens. This cake filled with mixed berries is not just a looker, it also tastes divine and is super easy to make. Need we say more?!
For the cookie crust:
- 12 oz cookies
- ⅔ cup milk
For the cake batter:
- 4 eggs
- 1¼ cups sugar
- 2 cups flour
- ½ tsp baking powder
- 2 sticks room temperature butter
- 1 pinch of salt
For the cake filling:
- 14 oz mixed berries
- 3 tbsp lemon juice
¼ cup sugar
- 1 tbsp raspberry gelatin powder
For the cream cheese frosting:
- 8 oz cream cheese
- 3 tbsp powdered sugar
- ¾ cup whipped cream
- 2 tsp whipped cream stabilizer (like Dr. Oetker Whip It)
- 10-inch round cake pan
- 5 heat-resistant juice glasses
1. Preheat the oven to 350°F. Put the cookies in a food processor and mix until crumbly. Add the milk and carefully mix everything until a sticky mass forms.
2. Line a cake pan with parchment paper and grease the sides. Spread the cookie mixture on the bottom of the pan and press it down with a spoon so it's smooth.
3. Now prepare the cake batter. Beat the eggs with sugar until they're frothy. In a bowl, mix the flour, baking powder, and salt and add the mixture to the eggs. Then stir in the softened butter. Pour the batter into the cake pan and smooth it down with a spatula.
4. Grease the 5 heat-resistant juice glasses with a little bit of oil. Fill them with the mixed berries and add the sugar and lemon juice.
5. Press the glasses into the cake batter in a circular arrangement and bake the cake for 60 minutes.
6. Once it's done baking, remove the glasses from the cake. Pour the juice that's leaked from the berries through a sieve into a bowl. There should be about 16 fl oz of juice. If you don't end up with enough juice, you can top it up with warm water or cherry juice. Add the raspberry gelatin powder to the juice and mix until combined.
7. Once the cake has cooled down a little, spoon the mixed berries into the cake holes and pour the raspberry gelatin mixture over them. Refrigerate the cake for about an hour.
8. Now prepare the cream cheese frosting. Mix the cream cheese with powdered sugar and whipped cream stabilizer, and then fold in the whipped cream. Refrigerate the frosting for at least 1 hour. Rinse the juice glasses and place them on top of the cake over the holes filled with berries.
9. Now spread the frosting over the cake. The glasses will prevent the frosting from leaking into the berry holes. Be sure to smooth out the frosting so it's nice and even. Remove the glasses and sprinkle chocolate shavings over the middle of the cake.
If you want to make this cake and berries aren't in season, just use the ones from the freezer aisle. Or, if you're feeling experimental, use other kinds of fruit for the filling, like tangerines or cherries. Whatever it is you end up doing, have fun!
Check out the recipe for the Banana Caramel Cake featured in the bonus video.