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Tuesday, January 20, 2009

TWD: Berry Surprise Cake

berrycake2

This is going to be another short and sweet one, folks. Coming off of a three day weekend of gorgeous weather, and looking forward to Inauguration Day, I haven't felt much like holing up in the kitchen to bake. In fact, I've just finished baking this week's TWD assignment this morning. I almost passed on this one, but Dorie's Berry surprise Cake looked like such a fun idea, I decided to give it a try (despite the fact that raspberries this time of year cost almost as much as my car)!

Mary Ann of Meet Me in the Kitchen chose our recipe for this week. Berry Surprise Cake is composed of a spongy genoise cake, which is hollowed out and filled with a light cream cheese filling topped by fresh berries. Another piece of the cake is placed on top, as a sort of lid, and the whole thing is smothered in fresh whipped cream. The "surprise" is the filling inside the cake. The whole thing is like a big, fluffy gift package!

berrycake3

I must admit, after I read how much trouble many of my fellow bakers had with the genoise sinking, I was nervous. My fears turned out to be well-founded. Instead of one large cake, I baked four small ones in mini springform pans. My little cakes sank like battleships! Frankly, I was stunned. My eggs whipped up into voluminous clouds of pale yellow perfection. I folded my other ingredients into them with the gentlest hand I could muster. Still, they sank!

CRAP AND DOUBLE CRAP!!!

I ended up making only two small cakes and used the other two "Frisbees" to top them with.

I have to tell you that I really was pretty ticked off at that point. I gave those f#@&*% diva eggs more TLC than they deserved. What the hell did they want from me? Dinner and a movie? I've made plenty of genoise cakes before and this was the first time I ever had one flop. Sigh....... At least whipped cream can cover a multitude of sins!

Since I was using fresh berries, I decided to flavor my filling cream with lemon. To do this, I whipped about 1/4 cup of lemon curd into the cream cheese mixture. This part of the process went very well. The filling was light and creamy with a lovely, bright lemony flavor.

berrycake1

Filling and frosting the cakes was without incident. They actually looked pretty cute once they were finished. I'm just still annoyed that I only have two little cakes instead of four, since I was planning on giving them away.

Would I make this recipe again? Nope! I love the concept, but not the aggravation. I might try making a cake like this using a different genoise recipe - one that has worked for me before.

In any event, if you'd like to try this one at home, the recipe can be found in Dorie's book, Baking: From My Home to Yours or on Mary Ann's site. Also, to see far better results than mine, visit the TWD blogroll.

44 comments:

Manggy said...

Ouch! Sorry to hear about those darn eggs. The recipe sounds okay-ish, so I'm thinking maybe the time/warmth was insufficient to completely unravel the proteins in the whites. The cake does look beautiful, though. I look forward to seeing you take an egg to dinner and a movie, heh :)

Ingrid said...
This comment has been removed by the author.
Ingrid said...

Yikes, I've read a lot of compliants about this cake. But each one looks so fresh and pretty! Sorry it didn't go well for you.
~ingrid

Gabe's Girl said...

Adorable and vibrant. LOVE IT!

Jennifer said...

It looks lovely, though, mine wasn't nearly as pretty. I also love your idea of lemon cream. I love lemon and berries.

chocolatechic said...

I was saying the 'c' word too.

kim said...

love the covering power of whipped cream!! :) good idea to use each cake as a layer, and the lemon curd sounds delicious in the filling. the finished cake looks adorable :)

pinkstripes said...

Your cakes look gorgeous. I like that you flavored the cream with lemon curd. Too bad they were such a pain to make.

karen said...

i totally took advantage of the whipped cream to hide everything. your cake looks very pretty. the cake acts bad but looks beautiful - a true "diva", indeed. :)

noble pig said...

Well you sure covered up the errors, it looks bu-tee-ful!

Jodie said...

Ooh, yours looks great!

Fit Chick said...

I love your pictures! But totally agree with you on this recipe, not one I would repeat.

Tangled Noodle said...

I love the second picture - it looks as if it's swooning, all soft and sweet.

duodishes said...

All that red, white and blue. So perfect for today!

Engineer Baker said...

Actually, I do believe that those eggs wanted dinner and a movie. Preferably some candlelight and Barry Manilow as well. Your cake looks fabulous though - I love the lemon curd add.

SiHaN said...

well.. at least the cake did look pretty darn gorgeous! Maybe you should try a different recipe next time then.

Lisa magicsprinkles said...

Who cares about cake sinkage? I want to sink my teeth into that frosting!

TeaLady said...

Berries and frisbees. What a combination. They look great.

Claire said...

Can I have a piece? This looks so good! Yum!

rainbowbrown said...

Well the ones that came out are beautiful. Well done.

Katrina said...

Yep, beastly little eggs! But, once again, you certainly made your cakes look beautiful!

Farmer Jen said...

Looks delicous!

Obsessive Foodie or Food Addict....You Decide said...

Looking yummy for my tummy!

nicisme said...

And eggs are sooo expensive too! I hate it when that happens. The one in the photo looks delicious.

Sara@imafoodblog said...

I also mixed some lemon curd into my filling...great minds :)
Your cake looks pretty.

Karen said...

Sounds like everyone had problems with their genoise! Your little cakes look beautiful!

vibi said...

Very pretty, Susan!
It looks very summery and festive with the play of both alternating berries! Well done!

Snooky doodle said...

this cake looks so so nice! I like whipped cream with summer fruits and if you didn t say that the cake sunk no one would have known since it looks perfect :)

Mercina said...

I really enjoyed the humor in your post! Despite all the aggravation, the cake looks great!

J.Danger said...

your baking storied always make me giggle! The cake looks fantastic!

Cynthia said...

My first visit for the year! Happy New Year to you and the family.

The Food Librarian said...

This looks so lovely!!

Cookie baker Lynn said...

Those raspberries deserve so much better than a sunken cake. It looks delicious, but not worth the aggravation.

Cooking for Comfort by Jennifer said...

You'd never know that you were the least bit aggravated! Your cake is beautiful!

sunita said...

What a beautiful cake :-)

myfamousrecipe said...

Your cake looks great, especially the slice with the creamy filling pushing out the sides. Delicious!

Banjo said...

Im so glad I skipped this one... I chickened out after reading the early comments! Regardless of your struggles, your cake looks just lovely!

RecipeGirl said...

Oh YOU, it certainly LOOKS pretty. But I know what you mean about the frustrating moments in the middle of a big baking project for sure!

CookiePie said...

It's a bummer that you had trouble, but your end result is still beautiful!!

The Short (dis)Order Cook said...

Big hugs. I hate it when things I made a hundred times before suddenly fail me. It makes me afraid to try them again no matter how successful I was in the past.

This cake does look beautiful and tasty though.

I'm envying you a weekend of nice warm weather. I can't take another frigid day in NY (this cold snap is supposed to break tomorrow thank goodness).

Lisa said...

Susan your photos are just perfect...

lisa said...

What a lovely looking dessert! The berries and lemon cream sound wonderful in the northeast of America, where fresh berries are many months away.

How To Eat A Cupcake said...

Your lucky you can even find raspberries!! My boyfriend wants a lemon raspberry cake for his birthday next week. I told him the likelihood of me finding good raspberries in winter is about as good as finding a snowball in hell. Lend me some of your luck! ;)

Donna said...

Glad you liked them in the cake in the end, even though it was a pain the butt. It's not you though. I've been a baker for many years, even had a bakery, and I never had trouble like I've had with some of Dorie's recipes. And certainly never with genoise! Good thing God made whipped cream!