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blueberry and orange layer cake with cream cheese frosting

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  • blueberry and orange layer cake with cream cheese frosting

    blueberry and orange layer cake with cream cheese frosting
    Bon Appétit | June 2001

    Ingredients:

    Cake
    2 1/2 cups cake flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
    1 1/2 cups sugar
    3 tablespoons frozen orange juice concentrate, thawed
    1 1/2 teaspoons grated orange peel
    1 teaspoon vanilla extract
    4 large eggs
    1 cup whole milk

    Filling
    2 1/2-pint baskets blueberries
    2 tablespoons sugar
    1 teaspoon fresh lemon juice

    Frosting
    1 8-ounce package cream cheese, room temperature
    1/2 cup (1 stick) unsalted butter, room temperature
    3 1/4 cups powdered sugar
    2 tablespoons frozen orange juice concentrate, thawed
    1 teaspoon grated orange peel
    1/2 teaspoon vanilla extract

    2 1/2-pint baskets blueberries

    Preparation:

    For cake: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper. Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
    For filling: Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes.

    For frosting: Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes.

    Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.)
    Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health. ~ Julia Child
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