I like a little zing with my fruity cakes. Bake the layers for 15-18 minutes, until the edges are golden and beginning to pull away from the sides of the pan. Can you use heavy whipping cream instead of sour cream? In a large bowl, stir together the butter and sugar, stir in the eggs, lemon zest and juice until well blended. Using a revolving cake decorating stand is ideal because you can slowly spin the top of the stand while holding the smoother against the sides of the cake. Thank you for a keeper! If it were me, I’d make a regular batch of batter and see how many layers I got that were the height I was looking for from that first batch. Also, you’d have some extra in case one of them cracks or in case it takes you a layer or two to determine the right height. And so my journey began. The lemon blackberry combo sounds lovely! There’s new canes growing this summer, so next year they should produce fruit, barring another cold winter. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Using a fork, mash the blackberries to a fine puree. Using an icing smoother makes the process so much easier. 3. In a medium saucepan combine the blackberries and sugar. xoxo. Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen! How to Make the Lemon Blackberry Cake Layers: Make sure all the wet ingredients are at room temperature, that includes the eggs, butter and milk. *Once all the layers are baked, they can be wrapped individually in plastic wrap and kept at room temperature for up to 2 days before filling and decorating. Please let me know if you have any other questions! Spread each top (which is actually the flat bottom sides)with blackberry jam while cake is still hot. To avoid having to cut layers of delicate cake in half, each layer of this cake is baked individually. To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us.All requests should include the restaurant’s name and address or business card, as well as your name and address. And, I’d love to hear how your cake turns out! Here is how I achieved all three components in this Lemon Blackberry Cake: Acid is my favorite chemical ingredient in baking. The sour cream brand, amount of blackberry … It sounds like such an interesting and delicious combination that I’m already thinking about what else I could make with those flavors. Top with another layer and repeat until all 8 layers are stacked. This cake was a HUGE hit! Also, I am so completely intrigued by the idea of a lemon cake with blueberry curd and chai IMB. So, you can bake the layers of cake one day, and assemble and decorate them the next. Please note that this post contains some afflicted links which means I might get a small percentage at no cost to you. At first glance, Italian Meringue Buttercream might appear quite complicated because I’ve written a long post about it and there’s a lot of instructions. In a medium bowl or the bowl of your stand mixer fitted with the whisk attachment, beat the egg yolks and 1/3 cup of the sugar on high speed until thick, pale and ribbonlike. Rinse out the pans. Place one cake onto platter, (jam side up),spread top carefully with frosting over jam. I also substituted yogurt milk. Potato starch absorbs moisture (yeah for moist cake) and being a root starch it thickens when in touch with moisture which adds an extra crumbly texture to the cake. At what point do you use the blackberry sugar? Rinse and dry the bowl. And this is where baking science takes its roll. I infused the cake base of this recipe with fresh lemon zest and lemon extract. It’s a simple batter to stir together – just what I need in the middle of summer. At room temperature, eggs and dairy form an emulsion that traps air. If you’re a new baker and not entirely sure what I mean by “grease, flour, and line your cake pans with parchment paper”, click here for a step-by-step tutorial. The blackberry sugar is just like dusting the cake with powdered sugar. To avoid burning make sure to constantly stirring. Thanks for the recipe ❤️. Lower speed to low and add eggs one at a time, waiting for each egg to completely incoporate before adding the next. I am soooo happy to hear that this cake was a success, Cait! To assemble, sandwich the sponges together between a third of the icing, then smooth the rest over the top and sides using a palette knife. It really looks yummy! Frost top and sides completely, or do a lattice top and decorate, also frosting sides, though. About 4-5 minutes. So I did some research as to why. ❤️ feeding people. Secondly, place the puree in a pan over the stove low-medium heat and reduce the liquid. Please do not use my images without prior permission. Or would you bake 8 slightly taller layers for a minute or two longer? Or, if you’re after something a bit more bite sized, halve the recipe to make 12 fairy cakes - simply snip the corner off a freezer bag to pipe on the icing and top each one with a blackberry. While many sources say that it’s safe to leave eggs out of the refrigerator for up to 8 hours, 2 hours is enough to bring them to room temperature and on the conservative side of the safety question. (Ok. That sounds creepier then I mean it to be.) Grease a 10 cup bundt cake with butter and dust with flour. I LOVED making this. I want to make this recipe into cupcakes! They always seem scary to me but are really not that difficult once you get the hang of them. Total Carbohydrate Layer after layer of buttery yellow cake doused in limoncello are stacked tall, separated with lemon curd, and iced with Blackberry Italian Meringue Buttercream. MAKING THIS RECIPE? We are all familiar with baking soda as a leavening agent. Lovely recipe..very informative on baking science too. Decorate with the reserved berries and chill until ready to serve. Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. The cake roll is light, spongy and soft. For a more noticeable blackberry flavor, add more blackberry puree. 8-layer cakes are awesome because they are both impressive AND allow a much more even distribution of cake to filling. Preheat oven to 180C. How many cupcakes do you think this recipe will make? Thank you for supporting Of Batter and Dough. Now Let’s Talk About This Blackberry Cake Recipe: I baked this cake close to a dozen times and every single time the baked blackberry color came out different. Now Let’s Talk About This Blackberry Cake Recipe: I baked this cake close to a dozen times and every single time the baked blackberry color came out different. Let cool completely. Once every inch of cake has been covered in frosting, begin smoothing it out, removing excess buttercream as you do. Invert cakes from pans onto rack to cool. Potato starch will give the cake a rich crumbly texture while cornstarch might give it an unpleasant gel-like texture. To flavor the cupcakes with lemon, just brush them with some Limoncello after baking. The cake roll is light, spongy and soft. Your email address will not be published. Would you reduce the amount of batter and make an extra layer?