Berry Creme Fraiche Cake Recipe

Posted by
Rate It!
Berry Creme Fraiche Cake
Add your photo!
Ingredients
15
Count
Nutrition
769
Calories
Total time
35
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 350*F.
  2. Grease the bottom and sides of two 9 inch cake pans.
  3. Line the bottoms with parchment paper.
  4. In a medium bowl, sift together the flour, soda,salt and baking powder.
  5. Beat the butter with the sugar until light.
  6. Add the eggs, one at a time, beating well after each addition.
  7. Stir together the buttermilk and the vanilla.
  8. On low speed, add half the buttermilk and mix until incorporated well.
  9. Add half the dry ingredients.
  10. Mix well and then repeat until all dry and wet ingredients are mixed in well.
  11. Stir in the poppy seeds.
  12. Divide the cake batter between the two pans.
  13. Evenly spread it in pans and bake on the middle rack of the oven until a skewer comes out clean, about 15 to 20 minutes.
  14. Cool the cakes in their pans for 10 minutes, then turn out and cool completely.
  15. The cake layers can be made up to 2 days in advance; wrap well and store at room temperature.
  16. To make the filling; cook the blueberries and 1/4 cup sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved and the berries have popped open and become juicey, about 5 minutes.
  17. Let cool to room temperature.
  18. Whip together the creme fraich, cream and remaining 2 TBS sugar until stiff enough to hold it's shape but is still smooth.
  19. To assemble the cake, cut the cake layers in half horizontally using a serrated knife, making a total of 4 layers.
  20. Place a cake layer on a serving plate.
  21. Spread one quarter of the creme fraich filling on top of the cake.
  22. Top with one quarter of the blueberry sauce and then one quarter of the raspberries.
  23. Place a second cake layer on top and spread creme fraich, blueberry sauce, and raspberries on top as you did with the first layer.
  24. Repeat with the third and fourth layers, ending with berries on the top of the cake.
  25. If not serving within an hour, refrigerate the cake.
  26. Once removed from the refrigerator, let sit at room temperature for 15 minutes before serving for optimal flavour.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 769.26 Kcal (3221 kJ)
Calories from fat 417.02 Kcal
% Daily Value*
Total Fat 46.34g 71%
Cholesterol 151.07mg 50%
Sodium 1160.68mg 48%
Potassium 293.03mg 6%
Total Carbs 78.84g 26%
Sugars 34.82g 139%
Dietary Fiber 7.63g 31%
Protein 11.59g 23%
Vitamin C 11.2mg 19%
Vitamin A 0.2mg 8%
Iron 3.5mg 19%
Calcium 276.5mg 28%
Amount Per 100 g
Calories 277.81 Kcal (1163 kJ)
Calories from fat 150.6 Kcal
% Daily Value*
Total Fat 16.73g 71%
Cholesterol 54.56mg 50%
Sodium 419.16mg 48%
Potassium 105.82mg 6%
Total Carbs 28.47g 26%
Sugars 12.57g 139%
Dietary Fiber 2.76g 31%
Protein 4.18g 23%
Vitamin C 4mg 19%
Vitamin A 0.1mg 8%
Iron 1.3mg 19%
Calcium 99.9mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 18.4
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top