How To make Cake with Berries and Whipped Cream

How to Make Easy Berry Cake with Lemon Whipped Cream | Julia at Home

Julia makes one of her all time favorite desserts, a mixed berry cake with lemon whipped cream.

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Lemon Blueberry Cake With Cream Cheese Frosting Recipe

Hello everyone ,today I'm sharing with you Lemon Blueberry Cake With Cream Cheese Frosting Recipe. How to Make Lemon Blueberry Cake step by step. Do you like Lemon Blueberry Cake? Leave me a comment if you make Lemon Blueberry Cake With Cream Cheese Frosting , and tell me what other cookies or desserts recipes you would like to see.
Let's Make a Delicious Cake Recipe.

#LemonBlueberryCake #CookingStation #CakeRecipe

สูตรเค้กที่ทำวันนี้ จะทำเป็นเค้กเลม่อนบลูเบอร์รี่ หน้าวิปปิ้งครีมชีส เนื้อเค้กจะนุ่มๆ มีรสหวาน อมเปรี้ยวนิดๆจากบลูเบอร์รี่ ทานแล้วสดชื่นมากๆ ไม่หวานเลี่ยน รสกำลังดี ใครชอบทานเค้ก ลองมาทำเค้กเลม่อนบลูเบอร์รี่ หน้าวิปปิ้งครีมชีสกันดูนะคะ
สูตรซอสบลูเบอร์รี่โฮมเมด▶️

❤️ ดูสูตรด้านล่าง ❤️

???? ingredients

100 g cake flour
1 tsp baking powder
3 egg yolks (L)
50 g sugar
1/4 teaspoon salt
50 g vegetable oil
50 g milk
20 g lemon juice
1 tsp lemon zest

3 egg whites
50 g sugar
1/2 tsp lemon juice

120 g blueberries
Blueberry sauce

???? Cream Cheese Frosting
180 g cream cheese
350 g whipping cream
80 g icing sugar
a pinch of salt
1 tsp Vanilla extract

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Tray size 8 x 8 inch
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How to bake
- Bake at 160 degrees Celsius, do not turn on the fan, about 30-35 minutes.
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Make sure you pre-heat your oven
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❤️Thank you for watching ❤️

????Subscribe and Like always thanks ❤️

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????สูตร เลม่อนบลูเบอร์รี่เค้ก
แป้งเค้ก 100 กรัม
ผงฟู 1 ช้อนชา
ไข่แดง 3 ฟอง (เบอร์ 2)
น้ำตาล 50 กรัม
เกลือ 1/4 ช้อนชา
น้ำมันพืช 50 กรัม
นมสด 50 กรัม
น้ำเลม่อน 20 กรัม
ผิวเลม่อน 1 ช้อนชา

ไข่ขาว 3 ฟอง
น้ำตาล 50 กรัม
น้ำมะนาว 1/2 ช้อนชา

บลูเบอร์รี่ 120 กรัม
ซอสบลูเบอร์รี่ ตามชอบ

????ส่วนของวิปปิ้งครีมชีส
ครีมชีส 180 กรัม
วิปปิ้งครีม 350 กรัม
น้ำตาลไอซิ่ง 80 กรัม
เกลือ เล็กน้อย
กลิ่นวานิลลา 1 ช้อนชา
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ถาดขนาด 8 x 8 นิ้ว

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วิธีอบ
- อบไฟบน-ล่าง 160 องศาเซลเซียส ไม่เปิดพัดลม ประมาณ 30-35 นาที

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▶️ อย่าลืมอุ่นเตาอบก่อนทุกครั้ง ก่อนนำเค้กหรือคุกกี้เข้าอบ ❤️
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❤️ ถ้าชอบคลิปนี้ อย่าลืม ????กดไลค์ ????กดแชร์ ????กดติดตาม เพื่อรับชมคลิปใหม่ๆนะคะ
หรือถ้าอยากให้ทำเมนูอะไร คอมเม้นท์ไว้ใต้คลิปเลยค่ะ ❤️

Homemade Angel Food Cake Recipe + Whipped Cream & Fresh Berries

You will absolutely love this easy-to-make 6 ingredient light and fluffy homemade angel food cake recipe that goes great with whipped cream and berries.

Angel food cake is a white-colored sponge cake that is baked inside of a Bundt pan. it is often served with whipped cream and fresh fruit. It’s a fantastic easy to make light dessert that is great to serve to family or guests.

Ingredients for this recipe:

• 2 cups sugar
• 1 cup cake flour
• ¼ teaspoon sea salt
• 12 egg whites
• 1 ½ teaspoons cream of tartar
• 1 ½ teaspoons vanilla

Serves 12

Prep Time: 20 minutes

Cook Time: 45 minutes

Cool Time: 60 minutes

1. Preheat the oven to 350°.
2. Pulse the sugar 30-35 times at high speed in a food processor.
3. Sift the sugar and then divide it in half into two separate bowls.
4. Sift the flour and salt into one of the bowls with the sugar and whisk to combine. Set aside.
5. In a stand mixer with the whisk attachment whisk the egg whites on low speed until they become frothy, about 3-4 minutes.
6. Add the cream of tartar and vanilla to the mixer on whisk on medium speed for 4-5 minutes or until stiff peaks are formed.
7. Next, turn the speed to high, and then using the bowl with only sugar in it, add 1 tablespoon of that sugar to the mixer until it is completely mixed in and stiff peaks are formed, about 4-5 minutes.
8. Remove the bowl from the mixer and add the remaining bowl of flour-sugar-salt mixture 1/3 cup at a time and fold it in completely using a rubber spatula.
9. Transfer the batter to a 4” x 9.5” Bundt pan and smooth it out on the top.
10. Using a butter knife run it through the batter several times in a figure 8 motion to ensure all of the air bubbles are out of it.
11. Bake the cake in the pan on the lower rack at 350° for 40-45 minutes or until browned on top and springs back up immediately after pressing on it.
12. Invert the pan immediately onto a rack and cool for at least 1 hour before adding on powdered sugar and slicing and serving.

Chef Notes:

Make-Ahead: You can serve this cake as soon as it is done cooling. If you want to make it ahead, it can be made up to 2 days before serving.

How to Store: Cover and store at room temperature for up to 4 days. You can also cover it and refrigerate it for up to 6 days. This cake will not freeze that well and is not advised.

This is the angel food cake pan that I used (this is an affiliate link which allows me to make some $$ on the sale if you choose to buy it):

You can substitute regular sugar for castor sugar if you do not want to pulse it in a food processor.

If you do not have a stand mixer then you can absolutely use an electric hand mixer.
Be sure to completely fold in the flour-sugar-salt before adding more.

Berry Chantilly Cake With Mascarpone Cream Cheese Frosting!

Berry Chantilly cake is made with tender vanilla cake layered fresh mixed berries and frosted with a luscious mascarpone whipped topping. It's super moist and has an amazing flavor combo with its tangy frosting and sweet berry filling!

PRINTABLE RECIPE ►

CHAPTER MARKERS ►
00:00 Intro to Berry Chantilly Cake
00:15 Berry filling
00:40 Making Chantilly cream frosting
01:41 Is this frosting good in the heat?
02:36 Assembling the cake layers
03:59 Torting the cake layers
05:00 Frosting the cake
07:49 Eating the cake!

Vanilla Cake Recipe ►
13 oz (368.54 g) bleached cake flour
13 oz (368.54 g) granulated sugar
3 tsp (14.79 g) baking powder
1/4 tsp baking soda
1/2 tsp salt
8 oz (226.8 g) butter (unsalted)
1 Tbsp vanilla extract
10 oz (283.5 g) whole milk (room temperature)
3 oz (85.05 g) vegetable oil
3 large eggs (room temperature)

Chantilly Cream Ingredients ►
16 oz cream cheese (softened)
8 oz unsalted butter (softened)
16 oz mascarpone cheese (softened)
22 oz powdered sugar (sifted)
2 tsp vanilla extract
8 oz heavy whipping cream
2 tsp instant pudding mix (Or any other whipped cream stabilizer. See my post:

Berry Cake Filling ►
2 cups fresh or frozen berries
2.5 oz sugar
1 oz water
1 oz cornstarch
1 tsp lemon zest
2 tsp lemon juice

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????Easy Genoise and Strawberry Whipped Cream Cake for Beginners | Korean Bakery Style

[ Genoise] 18cm(7inch)round pan

4 eggs
120 g (1/2 cup + 2 Tbsp) granulated sugar
120 g (3/4 cup) cake flour
1/4 tsp baking powder
30 g (2 Tbsp) milk
2 Tbsp (16 g ) vegetable oil

[Whipped Cream Frosting]
500 g whipping cream(Heavy cream)
50 g g granulated sugar

[Syrup]
40 g sugar
80 g hot water
*Dissolve sugar , then cool to use completely.

[Garnish]
Strawberries, oreo cookie

The BEST-Ever Raspberry Whipped Cream Frosting Recipe!! Extra FLUFFY & Fruity! With REAL Fruit!

FULL RECIPE HERE:
Fluffy, cream and light raspberry-flavored whipped cream frosting made with cream cheese, white chocolate and real raspberries! Super pipeable and holds it's shape!
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