Berry Crumble Basket Cake
This Berry Crumble Basket Cake is packed with fruit and cake crumbles and all mix together with a luscious cream.
Equipment
- 8in cake pans (2)
Ingredients
Cake layers:
- 6 large eggs
- 1 cup white sugar
- 1 cup all purpose flour
- ½ teaspoon baking powder mixed into flour
Cream:
- 13 oz sweetned condensed milk
- 2 cups heavy whipping cream
- 16 oz mascarpone softened
- 1 tablespoon gelatin
Fruit for inside of cake:
- 1 lb strawberries diced
- 1 lb blueberries
- raspberries
- blackberries
Instructions
To Make cake layers:
- Preheat oven to 350°F
- In electric stand mixer on high speed, froth 6 eggs until bubbly. Then slowly add 1 cup sugar and beat until pale white.
- In a seperate 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 8inch 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 the into smalled pieces. Set aside while making cream filling.
- With an electric mixer on high speed cream 16oz of mascarpone cheese until smooth. Once 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 sauce pan on low heat and continue to mix until smooth about 3 minutes.
- In a seperate bowl beat remaining 1 ½ cup whipping cream until it holds its shape. Then slowly pour in the heavy cream with gelatin and beat so that its well combined. 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.
- Now prepare 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 into a basket making sure not to pick out too much crumbs so the bottom wont 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 in the fruit crumble mixer 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 cake stand or large plate then remove the extra layer you made with the remaing crumb filling and take off the top plastic wrap and flip onto bottom layer. Then remove the rest of the plastic wrap. This will help make sure your layer wont break apart. Lastly flip the last layer onto the cake making the outside of the basket be 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.
- To make decoration cream for basket weave design whip ready to use icing until it holds its shape.
- Place whipped icing into pipping bag with wilton tip 47 to do basket weave.
- Follow pictures or watch attached video on how to do a basket weave.
- Make a boarder arround the top edge of the cake with a wilton tip 21 and fill middle with remaining fruit.
- Cool in the refrigerator and serve with in a day or 2. Fresh fruit spoils quicker so the sooner you serve the better.