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BERRY CAKE

BERRY CAKE

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Ingredients
  

CAKE

  • 2 cups 240g all-purpose flour, ensure proper measurement
  • 2 Tablespoons 15g cornstarch
  • 1 and ¾ cups 350g granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 Tablespoons 171g unsalted butter, softened to room temperature
  • 1 cup 240mL heavy whipping cream, at room temperature
  • 6 large egg whites at room temperature
  • 2 and ½ teaspoons vanilla extract

WHIPPED CREAM

  • 1 and ½ cups 300mL heavy whipping cream
  • 1 and ½ Tablespoons 20g sugar
  • 1 teaspoon vanilla extract

BERRY FILLING

  • ¾ cup 85g whole blueberries (about 3 ounces)
  • ¾ cup 85g whole blackberries (about 3 ounces)
  • ½ cup 113g quartered strawberries (about 4 ounces)
  • ½ cup 57g whole raspberries (about 2 ounces)

TRES LECHES SYRUP

  • 8 ounces 240mL evaporated milk
  • 8 ounces 227g sweetened condensed milk
  • ¼ cup 60mL heavy whipping cream

Instructions
 

CAKE

  • Position the oven rack in the middle and preheat the oven to 350ºF (177ºC). Grease and flour two 8" or 9" round cake pans or use homemade cake release.
  • In a large bowl, using a handheld mixer or a stand mixer fitted with the paddle attachment, combine flour, cornstarch, sugar, baking powder, and salt. Mix on low speed until thoroughly combined.
  • Add softened butter to the dry ingredients and beat on low speed until the mixture resembles sand. Scrape down the sides and bottom of the bowl with a spatula.
  • In a large container with a spout, gently mix together the room temperature heavy cream, egg whites, and vanilla extract until blended.
  • With the mixer on medium-low speed, gradually add half of the milk mixture (about 1 cup) to the dry ingredients and mix until combined. Then add the remaining milk mixture and beat again until everything is incorporated.
  • Turn off the mixer, scrape down the sides and bottom of the bowl, then increase the mixer speed to medium and beat the batter for about 30 seconds until smooth.
  • Divide the batter evenly between the prepared cake pans. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly browned.
  • Remove from the oven and allow the cakes to cool completely in the pans on a wire rack before removing and assembling.