BERRY CRUMBLE BASKET CAKE

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Have you ever seen a basket cake? You're in for a treat this Berry crumble basket cake is hollowed out and creamed together with the cake crumbs and fresh berries it screams summer and spring. It's filled with fresh berries and mixed together with a light and moist cream. You have to try and make this cake you won't regret it!

Ingredients:

Cake layers-

Cream-

Fruit-

Icing-

Tools you will need to make this cake:

• 8 inch cake pans
• wilton tip 47
• wilton tip 21
• parchment paper
• seive
• electric mixer
• spatula

Instructions to make Berry Crumble Basket Cake:

To Make cake layers:

Preheat oven to 350°F
In an electric stand mixer on high speed, froth 6 eggs until bubbly. Then slowly add 1 cup sugar and beat until pale white.

In a separate bowl combine 1 cup flour and ½ teaspoon baking powder. With a sieve sift flour into eggs and fold in with a spatula.

Prepare two 8-inch cake pans with parchment paper on the bottom and spray the sides with oil. Pour in cake batter evenly between the 2 pans.

Place into preheated oven and bake for 20 minutes until golden or until toothpick comes out clean.
When cake layers are baked take them out of the oven and let cool in the cake pan for about 10 minutes. Then flip onto a cooling rack and cool to room temperature.

Cream for berry cake crumble filling:

Wash and let your berries air dry. If your berries are large in size dice them into smaller pieces. Set aside while making the cream filling.
With an electric mixer on high speed cream 16oz of mascarpone cheese until smooth. Once the cheese is creamed slowly pour in the 13oz can of condensed milk.

In a small sauce pour ½ cup of cold whipping cream and sprinkle with 2 packets or 2 tablespoon of gelatin powder and let sit for 2 minutes it will solidify and look lumpy. Place saucepan on low heat and continue to mix until smooth about 3 minutes.

In a separate bowl beat the remaining 1 ½ cup whipping cream until it holds its shape. Then slowly pour in the heavy cream with gelatin and beat to combine it well. Lastly, fold whipped cream into creamed mascarpone with a spatula.


Reserve 2 cups of cream for crumb coat and to coat inside of cake baskets.

Assembling your Berry crumble basket cake:

Now prepare the cake layers into baskets by cutting the edge of the cake layer leaving about a ¼ inch edge. Slowly pull out the inside of the cake and make it into a basket, making sure not to pick out too many crumbs so the bottom won't be too thin.


To make crumble filling mix cream with cake layer crumbs then lightly fold in fruits.


Cover the inside of the cake layer basket with cream and then add the fruit crumble mixture into the cake basket. Fill both cake layer baskets, then cover the same 8-inch cake pan with plastic wrap and fill with remaining crumble mixture making sure to press well into the sides evenly. Cover each layer with plastic wrap and cool in the refrigerator for at least 30 minutes.


Assembling and decorating your Berry crumble Basket cake:

Place one layer onto a cake stand or large plate then remove the extra layer you made with the remaining crumb filling take off the top plastic wrap and flip onto the bottom layer. Then remove the rest of the plastic wrap. This will help make sure your layer won't break apart. Lastly, flip the last layer onto the cake making the outside of the basket on top this will close your cake.

With a serrated knife cut off any extra filing that is squeezing out of the sides. Then using the 2 cups of cream you set aside do a crumb coat with a flat spatula and seal all the layers together with the cream. Place in the refrigerator to cool and set.

At this point you can top with fruits and have a "naked cake" look.

Decorating your cake and creating a basket weave:

To make decoration cream for basket weave design whip ready-to-use icing until it holds its shape.
Place whipped icing into a pipping bag with Wilton tip 47 to do a basket weave.
Follow the pictures or watch the attached video on how to do a basketweave.



Make a border around the top edge of the cake with a Wilton tip 21 and fill the middle with the remaining fruit.
Cool in the refrigerator and serve within a day or 2. Fresh fruit spoils quicker so the sooner you serve the better.

Recipe tips and substitutions:

• Mascarpone cheese is easily substituted with cream cheese if you don't have access to mascarpone. however, mascarpone gives a hint of flavor that you won't get with cream cheese.
• Any seasonal berries will work if you only want to do 2 berries that will still taste amazing.
• If you don't have access to ready to whip icing you can either ask at a local bakery they can sometimes provide their buttercream. You can also make an easy frosting with 2 cups of heavy cream and 6 tablespoon of powder sugar. In a electric mixer whip heavy whipping cream until it holds its shape then add in the powder sugar and whip it until its well combined.