Happy Birthday Cake for Henry's first


Some time ago my daughter requested a home-made cake for Henry.  With Frosting.  For the adults really as she is loathe to give the baby processed sugar.  She reconsidered in the end, but it was miserably hot and he was not interested.  The adults were though!

I had plenty of time to ponder the cake flavor - I considered hitting the internet for inspiration but as it turned out while I was researching a recipe for fruit curd (like lemon curd, but using other fruit) I stumbled across a white cake mixed with berry puree.  Perfect.

I also found a recipe for blackberry curd.  I made it for the cake filling from my stash of berries in the freezer.  Same for the puree. 

The cake turned out nicely.  I sliced both layers in two then filled each layer with blackberry curd, and was pleased there was enough as Ty and Ryan had been sneaking bites of the curd, or in Ryan's case, spreading curd on toast. Brats.

Topped the whole thing off with 7-minute frosting.  It wasn't the exact recipe Mom made because I don't have a double boiler.  In the original recipe, exposure to the air causes the surface of the frosting to become slightly crystallized.  Your teeth feel a little crunch biting in followed by silky smoothness melting on your tongue.  This recipe was light and fluffy but I missed the crunch!





Blackberry Curd Filling: 

2 quarts fresh blackberries
1/2 cup water
4 tablespoons all-purpose flour
1 cup sugar
3 eggs
2 egg yolks
4 tablespoons unsalted butter

For the blackberry curd filling: Bring the blackberries and water to a boil in a medium-size saucepan. Turn down the heat to low and simmer until the blackberries are soft and separate easily, about 5 minutes. Transfer the mixture to a sieve and pass through using a spoon to help mash the blackberries. Discard the pulp and reserve the juice. Place the flour and sugar in a clean saucepan and slowly pour in the blackberry juice, reserving 2 tablespoons. Whisk constantly. When thoroughly combined, add the whole eggs and egg yolks, whisking and cooking until the mixture thickens. When the curd has formed, after about 7 minutes, remove from the heat and stir in the butter. Cover tightly and place in the refrigerator until fully chilled. 


(from www.crumblycookie.net)
Blackberry Cake with Raspberry Filling and Cream Cheese Frosting (cake adapted from Cook’s Illustrated White Cake recipe; filling is just barely adapted from Cook’s Illustrated Raspberry Coulis)

Cake:
¾ cup pureed and strained blackberries (from 8 ounces of blackberries)
⅓ cup milk, at room temperature
1 teaspoon vanilla extract
2¼ (9 ounces) cups cake flour
3 teaspoons baking powder
12 tablespoons unsalted butter, at room temperature
1½ cups (10.5 ounces) sugar
¾ teaspoon salt
4 egg whites, at room temperature
Raspberry Filling:
6 ounces fresh raspberries (or thawed if frozen)
2½ to 3½ tablespoons granulated sugar
pinch table salt
1 teaspoon lemon juice
Cream Cheese Frosting:
8 tablespoons (1 stick) butter, at room temperature
8 ounces cream cheese, at room temperature
pinch salt
2 teaspoons vanilla extract
4 cups powdered sugar
 
1. For the cake: Heat the oven to 350F. Spray two 8-inch round cake pans with baking spray (or grease and flour the pans). Line with parchment or waxed paper and grease the paper.
2. Using a blender, puree the blackberries. Transfer them to a fine-mesh strainer set over a small bowl; use a spoon or rubber spatula to press the liquid through the strainer, discarding the seeds. Measure ¾ cup of puree. Stir the milk and vanilla extract into the blackberry puree. In a separate small bowl, combine the flour and baking powder.
3. Place the butter, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed for 2 minutes, until light and fluffy. Add the egg whites one at a time, beating well after each addition. Reduce the mixer speed to low and add one-third of the flour mixture, followed immediately by half of the blackberry mixture, mixing just until incorporated. Repeat with another third of the flour and the rest of the blackberry puree, then the last of the flour. Scrape down the sides of the bowl and mix on medium-low speed for 15 seconds longer.
4. Divide the cake between the prepared pans. Bake for 22 to 28 minutes, or until a cake tester or wooden toothpick inserted into the center comes out clean. Allow the layers to cool in the pans for 5 to 10 minutes. Invert and turn out onto wire racks and peel off the paper liners. Let stand until completely cooled before assembling the cake, at least one hour.

7. To assemble: To make the cakes easier to handle, wrap each tightly in plastic wrap and chill for at least an hour or up to overnight. Working with one cake at a time, unwrap it and use a serrated bread knife to cut the cakes horizontally in half.  Place first layer on cake plate.  Spread 1/3 of curd on the first layer.  Repeat for the next two.  

Make frosting.   Spread a thin layer of frosting evenly over the top and sides of the cake to seal in crumbs. Spread the remainder of the frosting on sides and top. 




Martha Stewart's 7-minute Frosting
Makes 4 cups


Ingredients

  • 1 cup plus 1 tablespoon sugar
  • 1 teaspoon light corn syrup
  • 4 large egg whites, room temperature

Directions

  1. Put 1 cup sugar, the corn syrup, and 1/2 cup water into a small heavy saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 6 minutes. Wash down sides with a wet pastry brush to prevent crystals from forming. Raise heat to medium-high. Cook, without stirring, until a candy thermometer reaches 235 degrees.
  2. Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Gradually add remaining tablespoon sugar, and beat until peaks are fluffy but still soft. Slowly pour in hot sugar syrup down side of bowl. Raise speed to high, and beat until mixture has cooled and stiff peaks form, about 7 minutes. Use immediately.
 


 
 


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