This dessert takes the basic sheet cake to the next level by turning it into a lovely, layered Almond Berry Cake.
Almond Berry Cake
Makes 1 (8x4-inch) cake
Ingredients
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs (100 grams), room temperature
- 1 teaspoon (6 grams) vanilla bean paste
- ½ teaspoon (2 gram) almond extract
- 1½ cups (188 grams) unbleached cake flour
- 1 teaspoon (5 grams) baking powder
- ¼ teaspoon kosher salt
- ½ cup (120 grams) whole buttermilk, room temperature
- Almond-Cream Cheese Mousse (recipe follows)
- 1 cup (166 grams) fresh blueberries, divided
- 1 cup (123 grams) fresh raspberries, divided
- 1 cup (144 grams) fresh blackberries, divided
Instructions
- Preheat oven to 350°F (180°C). Spray a 13x9-inch baking pan with baking spray with flour. Line bottom of pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste and almond extract.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan, smoothing top with as few strokes as possible. Tap pan on a kitchen towel-lined counter a few times to help release any air bubbles.
- Bake until a wooden pick inserted in center comes out clean, 15 to 18 minutes. Let cool completely in pan.
- Remove cooled cake from pan. Using a serrated knife, trim ½ inch off each side. Cut cake into 3 (8x4-inch) rectangles.
- Place Almond-Cream Cheese Mousse into a large pastry bag fitted with a large round piping tip (Ateco #808).
- Place 1 cake layer on a serving platter. Pipe large dots of mousse in 3 rows of 7 dots on top of cake layer. Top with one-third of all berries. (Cut berries in half, if desired.) Place second cake layer on top. Pipe large dots of mousse in 3 rows of 7 dots on top of cake layer. Top with one-third of berries. Top with remaining cake layer. Pipe remaining mousse as desired to decorate as desired. Top with remaining berries. Serve at room temperature.
Almond-Cream Cheese Mousse
Makes about 3½ cups
Ingredients
- 8 ounces (226 grams) cream cheese, softened
- ½ cup (100 grams) granulated sugar
- 1 teaspoon (6 grams) vanilla bean paste
- ½ teaspoon (2 grams) almond extract
- 1¼ cups (300 grams) cold heavy whipping cream
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until smooth, about 1 minute. Add sugar, vanilla bean paste, and almond extract, and beat until sugar is melted and mixture is smooth, stopping to scrape sides of bowl. Add cold cream in a slow, steady stream, beating until combined; thoroughly scrape sides of bowl. Slowly increase mixer speed to medium-high, beating until stiff peaks form, about 1 minute. Use immediately.
