299 berry cream cakes Recipes

light brown sugar (packed), butter, eggs, vanilla extract, all-purpose flour, baking powder, salt, toasted chopped pecans (optional), sweetened whipped cream (optional), assorted berries (optional)

dark chocolate, bittersweet chocolate (chopped ), unsalted butter, eggs, separated, sugar, flour, dark chocolate, chopped, heavy cream, chambord raspberry liquor, chambord raspberry liquor, raspberries or 2 pints berries, preserves melted in microwave oven

cake flour , 1/2 cup vochelle cocoa pwd , 1/2 tsp baking soda plus baking powder - sifted, olive oil, milk, eggs, unsalted butter, sugar , powdered in a fodd processor, whip cream, wild blue berries conserve, unsweetened baking chocolate ( 100 % cocoa ), icing sugar, evaporated milk, cream, chocolate shavings, black berries

cream cheese, softened, powdered sugar, sour cream, vanilla extract, cool whip, angel food cake , cut into 1-inch pieces, strawberry, blueberries , can use blackberries, sugar , for berries, orange juice, instant vanilla pudding, milk

angel food cake, strawberry jell-o gelatin dessert or 1 package raspberry jell-o gelatin, dissolved in, water, frozen berries or 2 cups fresh berries, whipping cream , whipped

angel food cake, cream cheese, softened, sweetened condensed milk, sugar, cornstarch, strawberry gelatin (recommended : jell-o), water, fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters), whole fresh strawberries and mint leaves, for garnish

peach pie filling, whole-berry cranberry sauce, yellow cake mix (regular size), ground cinnamon, ground nutmeg, cold butter, cubed, chopped nuts, vanilla ice cream or whipped cream

angel food cake mix, cream cheese, softened, sugar, sour cream, vanilla extract, whole-berry cranberry sauce, sugar, grated orange peel, fresh cranberries or mint, optional

strawberry gelatin, boiling water, marshmallows, washed and sugared berries, whipping cream , whipped

butter, plus more for the pan, granulated sugar, vanilla extract, eggs, all-purpose flour, plus more for the pan, heavy cream, granulated sugar, sherry, brandy, vanilla extract, zest from half a lemon, blueberries, raspberries, strawberries, red wine, granulated sugar, brown sugar, melted butter, zest from half a lemon, fresh mint leaves, finely chopped

angel food cake or 12 oz poundcake, strawberry, hulled and quartered, blueberries, light brown sugar, orange juice, cold heavy cream, sugar, cinnamon, vanilla extract

unsalted butter, softened , plus 6 oz (1 1/2 sticks), heavy cream, white chocolate, granulated sugar, vanilla extract, eggs, all-purpose flour, baking soda, salt, buttermilk, macerated berries , recipe follows, buttermilk ice milk , recipe follows, strawberries, rinsed, hulled and halved, sugar, orange or lemon flavored liqueur, blueberries , raspberries or blackberries, rinsed, fresh basil or lemon balm, leaves cut into chiffonade, superfine sugar, lemon juice, lemon zest, salt, buttermilk

cream cheese, softened, sugar, whole berry cranberry sauce, whipping cream , whipped (or sub cool whip), angel food cake (1/2 inch thick )

cake , stale works best, scoop ice cream, berries, syrup or other topping

cake flour , sifted, egg, milk, water, salt, vegetable oil, cottage cheese, sour cream, sugar, vanilla essence, salt, assorted berries

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

angel food cake, cream cheese, softened, sweetened condensed milk, sugar, cornstarch, strawberry jell-o gelatin dessert, water, fresh strawberries, cut in half (if berries are extra large, they may be cut into quarters), strawberry, for garnish, mint leaf, for garnish

sponge cakes (dessert cups, that you find in the fruit section of the produce department when berries are in seaso), neopolitan ice cream, egg whites, vanilla extract (or almond), cream of tartar, superfine sugar, sliced fresh strawberries (or other berries), almonds, sliced and toasted