This week's TWD recipe, chosen by the lovely Mary Ann of Meet Me in the Kitchen, was a triumphant return to dessert after last week's muffins. The cake is a Berry Surprise Cake, and if it had any lower of a cake-to-cream ratio, I don't think it would qualify to be called a cake. In short, it was spectacular.
The cake itself is a génoise, or a cake that uses air bubbles from whipping eggs as the main leavener. This recipe had a touch of baking powder as well. I'd never tried one, and I'd heard that they can be tricky, so I decided not to stress too much if it didn't turn out.
The eggs and sugar are whipped over simmering water until the sugar dissolves, and then whipped in the stand mixer until a thick ribbon is formed.
After the eggs are whipped, the dry ingredients are sifted over top, and then the melted butter is added and carefully folded in. I think I overdid the mixing a little, because I kept finding pockets of flour and trying to incorporate them... which inevitably spelled doom.
As you can see, the cake totally collapsed in the oven. However, an idea sprung to mind when I saw the well created by the sinkage...
I just cut a layer off of the bottom of the cake instead of the top, and used the natural well created by the cake to hold the filling instead of cutting a hole. So, I like to think of the fallen génoise as making my work a little easier ;)
The filling was a mix of cream cheese and heavy cream, with a little sugar and vanilla. A few people on the P&Q post had said that it wasn't sweet enough, but I figured it would be good as-is when combined with all of the other ingredients, especially the berries.
Here is the cake mid-filling, after spreading a little filling and adding the raspberries:
The assembled cake, just before topping with the whipped cream:
And the finished cake:
Continuing my trend from last week, here are the converted ingredients and the nutrition facts. Since I made the recipe as-is, that's what I've included in the nutrition facts, but there are a number of things you can do to make this lighter — first step is to have a smaller piece, and next step is to get rid of the whipped cream topping.
By the way — if you were depressed about the calories in the previous recipe, my advice is to not read any further! ;)
84 g (2/3 c) all-purpose flour
3/4 teaspoon baking powder
4 large eggs
150 g (2/3 c) sugar
1 teaspoon vanilla extract
28 g (2 T) melted and cooled butter
1/3 cup water
40 g (3 T) sugar
1 T kirsch, Chambord or raspberry syrup (I used Chambord)
170 g (6 oz) cream cheese, at room temperature
1/2 c plus 2/3 c heavy cream
13.3 g (1 T) sugar
1 1/2 t vanilla extract
1 c heavy cream
30 g (3 T) powdered sugar, sifted
1 t vanilla extract
Nutrition Facts from NutritionData.com:
(per slice of cake -- 1/8th of cake)
Fat: 33 g
Saturated Fat: 19 g
Cholesterol: 211 mg
Sodium: 152 mg
Carbohydrates: 45 g
Dietary Fiber: 4 g
Protein: 7 g
I guess there are a few less calories in the cake since Dorie says to throw the excess syrup away, but I opted to create some delicious shots with it instead, just using the syrup and an equal part of vanilla vodka. They were amazing.
Thanks to Mare for a delicious selection! Now go check out the rest of the TWD bakers for their cake stories.