Do you have a birthday party for someone very important and want to surprise? We have the perfect cake for you! This cake with buttercream and berries has the ideal flavor and a delicious look! Bon appetit!!!
HOW TO PREPARE CAKE WITH BUTTERCREAM AND BERRIES:
Beat the eggs, brown sugar and the lemon zest until a homogeneous and creamy mixture. Add the honey and mix for 2 to 3 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until obtain a creamy mixture. Pour the mixture into the prepared pan and bake for about 40 to 45 minutes. Remove the cake from the oven and let cool a little.
For the cream: Beat the butter, milk and the vanilla extract until a very creamy mixture. Add the powdered sugar and beat until obtain a consistent cream.
Wash, remove the stem from the strawberries and cut them into pieces. Slice the cake in half with a long knife. Place the bottom slice of the cake on a plate and fill the middle with a portion of the cream and the strawberries. Cover with the top slice of the cake and spread the remaining cream over sides and top of the cake. Garnish the cake with blueberries and raspberries and refrigerate about two hours.
Cake with buttercream and berries
Do you have a birthday party for someone very important and want to surprise? We have the perfect cake for you! This cake with buttercream and berries has the ideal flavor and a delicious look! Bon appetit!!!
(1 votes, 5.00 out of 5)
Ingredients
-
For the cake:
- 5 eggs
- Zest of one lemon
- 200 grams (1 1/4 cups) brown sugar
- 1 tablespoon honey
- 2 teaspoons baking powder
- 225 grams (1 2/3 cups) all-purpose flour
- 150 grams (5 1/3 ounces) strawberries
- 150 grams (5 1/3 ounces) raspberries
- 125 grams (5 1/3 ounces) blueberries
- 3 tablespoons milk
- 200 grams (about 1 cup) softened butter
- 250 grams (1 3/4 cups) powdered sugar
- 1 teaspoon vanilla extract
For the cream:
Directions
- For the cake:
Preheat the oven to 150ºC (300ºF). Grease a round cake pan (20 x 7 centimeters (8 x 2 3/4 inches)) with margarine and dust with some flour. - In an electric mixer, beat on medium speed the eggs, brown sugar and the lemon zest until a homogeneous and creamy mixture. Add the honey and mix for 2 to 3 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a creamy mixture.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes (the time depends on the oven).
- Remove the cake from the oven and let cool a little.
- For the cream:
In an electric mixer, beat on medium speed the butter, milk and the vanilla extract until a very creamy mixture. Reduce the mixer speed to low, add the powdered sugar and beat until obtain a consistent cream. - Wash, remove the stem from the strawberries and cut them into pieces.
- Slice the cake in half with a long knife. Place the bottom slice of the cake on a plate and fill the middle with a portion of the cream and the strawberries. Cover with the top slice of the cake and spread the remaining cream over sides and top of the cake.
- Garnish the cake with blueberries and raspberries and refrigerate about two hours.
