Lemon Sun Cakes with Berries and Cream

Name: Lemon Sun Cakes with Berries and Cream
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 142 grams cup blackberries; 142 grams cup blueberries; 6 servings Garnish: white and red currants or other fresh berries; 1 large egg; 177 milliliters all-purpose flour; 3 Tbsps superfine granulated sugar; 118 milliliters chilled heavy cream; 1 teaspoons finely grated fresh lemon zest; 113 grams cup raspberries; 0 teaspoons salt; 113 grams cup strawberries , sliced 1/4 inch thick; 118 milliliters sugar; 59 milliliters 1/2 stick unsalted butter, softened; 1 teaspoons vanilla; 118 milliliters whole milk

Lemon Sun Cakes with Berries and Cream is a vegetarian dessert. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 17g of fat, and a total of 348 calories. If you have raspberries, superfine granulated sugar, blueberries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 hours.

Instructions

Put oven rack in middle position and preheat oven to 350°F. Generously butter molds and put on a baking sheet.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Oven

Whisk together flour, baking powder, zest, and salt.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, about 2 minutes. Beat in egg and vanilla until just incorporated.

Ingredients you will need

Vanilla

Butter

Sugar

Egg

Equipment you will use

Hand Mixer

Add milk and beat until just combined (mixture will appear curdled). Reduce speed to low, then add flour mixture in 3 batches, beating until just combined after each addition.

Ingredients you will need

All Purpose Flour

Milk

Divide batter among molds, filling each mold about two-thirds full.

Bake until edges of cakes are golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in molds on a rack 5 minutes, then turn out onto rack and cool completely.

Equipment you will use

Oven

While cakes cool, pulse 1/2 cup each of raspberries, blueberries, blackberries, and strawberries (all together) with 2 tablespoons superfine sugar in a food processor until fruit is just crushed. Chill, covered, up to 2 hours.

Ingredients you will need

Superfine Sugar

Blackberries

Strawberries

Blueberries

Raspberries

Fruit

Equipment you will use

Food Processor

Beat cream with remaining tablespoon superfine sugar using cleaned beaters at medium-high speed until it just forms soft peaks. Chill, covered, until ready to serve (but no longer than 2 hours).

Ingredients you will need

Superfine Sugar

Cream

Arrange cakes upside down on 6 plates and top each with 2 rounded tablespoons whipped cream and 1 rounded tablespoon crushed berries. Scatter remaining whole berries over top and serve remaining crushed berries on the side.

Ingredients you will need

Whipped Cream

Berries

Cakes can be made 2 days ahead and kept in an airtight container at room temperature, or 2 weeks ahead and frozen, wrapped in plastic wrap and then foil. Thaw frozen cakes in refrigerator and bring to room temperature before serving.

Ingredients you will need

Wrap