А вот что я решила сделать на свой день рождения 🙂 Очень даже вкусно получилось!
Ingredients:
Cake:
-2 1/2 cups flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon baking powder
-8 ounces unsalted butter, softened
-2 cups sugar
-4 large eggs
-1 cup buttermilk
-2 teaspoons vanilla extract
-1/2 cup poppy seeds
Crème fraîche berry filling:
-1 cup blueberries or blackberries
-1/4 cup plus 2 tablespoons sugar
-2 cups creme fraiche (you can make it at home, recipes follows)
-2/3 cup heavy whipping cream
-1 pint raspberries
1. Preheat oven to 350 degrees F
2. Grease the bottom and sides of two 9-inch cake pans
3. Line the bottoms with parchment paper
4. In a medium bowl, sift together the flour, baking soda, salt and baking powder
5. Beat the butter with the sugar until light, about 1 minute
6. On medium speed, add the eggs, one at a time, beating for 30 seconds after each addition
7. Stir together the buttermilk and the vanilla
8. On low speed, add half of the buttermilk mixture
9. Mix until incorporated and then scrape down the sides of the bowl
10. Add half of the dry ingredients
11. Mix until combined and scrape down the sides of the bowl
12. Add the remaining buttermilk and the dry ingredients in the same order
13. Stir in the poppyseeds
14. Divide the batter between the two pans
15. Evenly spread it in the pans
16. Bake the cakes until a skewer inserted in the middle comes out clean, about 25-30 minutes
17. Cool the cakes in the pans for 10 minutes
18. Remove the pans and let the cakes cool completely
19. Carefully peel off the parchment paper
20. Using a serrated knife, cut each cake in half horizontally, making a total of 4 layers
21. Cook the blueberries and 1/4 cup of sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved, about 5-7 minutets
22. Let cool to room temperature
23. Whip together the creme fraiche, cream and remaining 2 tablespoons sugar until stiff enough to hold its shape but smooth
24. Place a cake layer on a serving plate
25. Spread one quarter of the creme fraiche filling on top of the cake
26. Top with one quarter of the blueberry sauce and then one quarter of the raspberries
27. Place a second cake layer on top and spread creme fraiche, blueberry sauce, and raspberries on top
28. Repeat with the third and fourth layers, ending with berries on top of the cake
29. Refrigerate the cake, if not serving right away
Crème Fraîche
-2 cups heavy whipping cream
-2 tablespoons buttermilk
In a plastic container, stir together the cream and the buttermilk. Cover with an airtight lid and store at room temperature for 24 hours. Stir and cover. Let sit for another 24 hours. If the creme fraiche is thick, refrigerate it. If it is still thin, let sit for another 24 hours. Using an electric mixer, whisk until stiff.
