Hi all. Hows it going? How is the beginning of fall 2018. Mine so far is not too bad. Ive been trying to be more Whole 30, though I have my times when I indulge in non Whole 30 foods. After my second round of it, all I seemed to thin about was eating some sort of blackberry cake. I tried hard to not have cake, went on for weeks until I finally gave in. A girl sometimes just needs to have a good pice of cake. the first time trying to make this browned butter blackberry sage layered cake with swiss meringue buttercream, or recipe testing. The first test of this cake, didn’t go so well, I was trying to do almost like a pina colada-ish cake with blackberry curd. It was an epic fail, the cake itself was good, I made it with pineapple and coconut, it was yummy and moist, I made the blackberry curd which turned out too runny. When making the meringue, I browned my butter, and put it in the freezer to turn into solid, so that it would be easier to mix into the frosting. Here is where it all went downhill lol. So first my meringue was a little too runny, I did everything and couldn’t get it to act right. When I put the curd in the middle layers, it was leaking everywhere. The layers of my cake were like the leaning tower of Pisa. I couldn’t crumb coat the cake well because the frosting’s texture. You are wondering what a crumb coat is right? lol. A crumb coat is the base layer of frosting that you initially put on the cake, it will seal the crumbs in the cake, usually you refrigerate the cake for as long 20 mins or longer for the frosting to harden. Once the frosting hardens, it’s easier to place the second layer, smooth and decorate. I literally learned what crumb coat was a couple of months ago haha. Man was I disappointed at epic failure of my cake, like I almost cried. I hate when I mess things up. I gave myself I think 2 weeks to firgure out what went wrong. So I decided to try it again. See Below 🙂
Look at that beautiful sun glaring atop the cake lol. I really like this picture, and off course the cake. This was my second attempt, and it turned out beautiful and tasty. So I did some analyzing and figured out the problem. My issue browning all the butter and doing a curd. This time when I made it, I only put a small amount of browned butter in the frosting. I decided to put most of the browned butter in the cake itself, and omit the pineapple juice. Though I don’t thing the pineapple had anything to do with it. I also chopped up the blackberries, instead of doing a curd. My frosting was the right texture, and blackberries did not leak. I loved the balance of sweet and tart. We enjoyed it and were able to give some away. I have learned to only indulge in small amounts, as I only ate half a slice of this cake. I will try to make the pina colada-ish one again. Until then enjoy this recipe. Easy to make, even for the novice baker. Don’t forget to comment and share on instagram.
Thank you,
This African
| Cook Time | 45 min |
| Servings |
three layer cake
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- 2 cups cake flour
- 1 cup all purpose flour
- 1 1/4 cups sugar
- 4 whole eggs
- 1.5 sticks butter browned reserve 4 tbsp for frosting (unsalted) cooled
- 1/2 cup melted coconut oil
- 1 cup canned coconut milk
- 4 tsp baking powder
- 1/2 tsp salt
- 1 tbsp White vineger
- 1 tsp lemon juice
- 2 tsp Lemon zest
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 1 cup chopped blackberries
- 4 sprigs fresh sage
- 4 whole egg whites
- 1 1/4 cup sugar
- 3 sticks butter
- 3 tsp vanilla extract
- purple food color
Ingredients
Cake
swiss meringue
|
|
- Preheat oven to 350. Oil and line bottom of 3 6in pans with parchment paper, and set aside.
- Heat a small skillet on medium to low heat, melt butter and sage until it starts to broth and brown, it will small nutty. Remove from heat. Pour browned butter in a mixing bowl, leave sage and browned bits at bottom, reserving 1/4 cup of butter for frosting.
- Add sugar and coconut oil, and mix until smooth. Add eggs one at a time and mix. Then add extract and lemon zest.
- Mix both flours, baking soda and salt and set aside. Also mix vinegar and coconut milk.
- Add flour mix and coconut milk to mixing bowl and mix slowly in 3 increments until smooth. Fold in 1 cup of blueberries, and devide batter into the 3 pans, bake for 45 min. Let cool for 10 min in pans. Remove and place on cooling racks to completely cool.
- Cut butter in medium sized cubes.
- To make frosting heat a small amount of 1.5 cups of water in a small pan, boil and then turn down to the lowest temp. Add egg whites and sugar in a larger bowl that is heatable, and mix with a whisk until smooth.
- Place bowl on top of water, make sure water does not touch water, make sure to frequently whisk. You will heat the mixture until sugar has melted, and the mixture feel very hot to the touch. Be careful not to cook the eggs.
- You could use a candy thermometer, but most homecooks I would assume don't have one. I don't lol.
- When mixture is hot, transfer to a mixing bowl , let cook to room temp, and mix till is stiff peaks. Mixture will be shiny and white. Add butter in few pieces at a time, mix on low until all butter is incooperated, its ok if frosting looks, lumpy. Continue to mix, add extract, pinch of salt, and room temp browned butter, browned butter should be solid at room temp. If not place in freezer for a few minutes.
- Using a piping bag, or even a large zip lock bag, Pipe some frosting on top of bottom layer and spread.
- top with fresh berries, then add middle layer and repeat.
- Because we want to crumb the cake, which is the first layer of frosting. You want to pipe some more frosting on the outside of the cake, where the layers are, and smooth. refrigerate for 20-30 minutes.
- Next mix frosting more, and pipe more on top of cake and around cake, smooth out and decorate cake. Top with fresh whole berries and enjoy. Refridgerate left over cake, make sure it comes to room temp prior to eating.
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