Ingredients

Biscuit Ingredients

120 grams (4.2 ounces) unsalted butter
125 grams (4.4 ounces) granulated sugar
3 large eggs
100 grams (3.5 ounces) sour cream or cottage cheese
150 grams (5.3 ounces) all-purpose flour
10 grams (0.35 ounces) baking powder
We recommend:
For unsalted butter:
Prime Kevala Cashew Butter 7 Lbs Pail
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For granulated sugar:
Prime best seller Sugar In The Raw Granulated Turbinado Cane Sugar Cubes, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Vegan, Gluten-Free, Non-GMO,Pack of 1
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For sour cream or cottage cheese:
Prime best seller Hoosier Hill Farm Cream Cheese Powder, 1LB (Pack of 1)
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For all-purpose flour:
Prime Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
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For baking powder:
Prime Clabber Girl Double Acting Baking Powder, 8.1 Ounce
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Cream Ingredients

250 grams (8.8 ounces) mascarpone cheese
80 grams (2.8 ounces) heavy cream
2 tablespoons powdered sugar
We recommend:
For mascarpone cheese:
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For heavy cream:
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For powdered sugar:
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Instructions

Step 1

Prepare the Biscuit

In a mixing bowl, combine soft unsalted butter with granulated sugar. Using a hand mixer or a whisk, beat the mixture until creamy and well combined.

Add 3 large eggs one at a time, making sure to mix well after each addition until the mixture is smooth.

Next, incorporate 100 grams of sour cream or cottage cheese into the batter. Then, gradually add 150 grams of all-purpose flour mixed with 10 grams of baking powder, stirring until the batter is uniform.

Preheat your oven to 170°C (340°F) and pour the batter into a greased baking pan. Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.

Step 2

Make the Cream

While the biscuit is baking, prepare the cream. In a clean mixing bowl, add 250 grams of mascarpone cheese, 80 grams of heavy cream, and 2 tablespoons of powdered sugar.

Using a mixer, whip the mixture until it reaches stiff peaks. Be careful not to over-whip, as the cream can become grainy.

Step 3

Assemble the Cake

Once the biscuit has cooled completely, spread the whipped cream evenly on top of the biscuit layer.

For the final touch, decorate the cake with your choice of fresh berries. Serve immediately for the best flavor!

Servings

For serving, slice this beautiful cake into generous pieces and layer it with seasonal berries. You can create a more rustic vibe by placing the cake on a wooden board, garnishing it with extra berries and some mint leaves for a pop of color. Serving it with a scoop of vanilla ice cream can make it even more delightful! Other excellent additions include a drizzle of honey or a dusting of powdered sugar on top. Whether you serve it for breakfast, dessert, or with afternoon tea, it’s bound to be a hit! 🥳✨

Equipment

Mixing Bowl

A sturdy mixing bowl is essential for combining your ingredients. Opt for a large size to give you plenty of room for whisking and mixing!

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Electric Mixer or Whisk

If you have an electric mixer, you’re in luck! It makes the job easier and faster. If not, a manual whisk will work just fine—just be ready for a bit of an arm workout!

We recommend:
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Baking Pan

A round cake pan (around 9 inches) works best for this recipe. Make sure to grease it well to prevent sticking.

We recommend:
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Spatula

A rubber spatula is great for folding in your ingredients gently and transferring your batter into the baking pan!

We recommend:
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Variations

Looking for gluten-free options? No problem! 🌾✨ You can substitute all-purpose flour with a gluten-free flour blend, ensuring the flour has a good leavening agent. For a vegan version, swap the eggs with flaxseed meal (mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg) and replace the butter with vegan margarine. Additionally, use a plant-based cream cheese and whipped coconut cream for the frosting! These small tweaks help keep the delightful flavor while accommodating different dietary needs! 🌿💚

Faq

  • Can I use other fruits instead of berries?

    Absolutely! Feel free to get creative with different fruits like bananas, mangoes, or even peach slices—whatever is in season!

  • What should I do if my cake doesn't rise properly?

    Ensure that your baking powder is fresh and properly mixed into the flour. Make sure to follow the steps carefully, as adding the ingredients in the wrong order might affect the batter's consistency!

  • How can I tell when the cake is done?

    A toothpick inserted in the center should come out clean or with just a few crumbs attached. Also, the edges should be lightly golden and pulling away from the sides of the pan.

  • Can I make the cake ahead of time and store it?

    Yes, you can prepare the cake a day or two in advance, just make sure to wrap it well and keep it in the fridge. Frost it right before serving for the best taste and appearance!

  • What's the best way to store leftover cake?

    Store any leftover cake in an airtight container in the fridge for up to three days. If it's not frosted, it can also be frozen for a few weeks!

  • Can I use a different type of cream instead of mascarpone?

    Definitely! Cream cheese or Greek yogurt can make great alternatives, offering their unique flavors.

Nutrition facts

Berry Cream Biscuit Cake Recipe
Recipe Yield:8 servings
Calories:Approximately 350 to 450 calories per serving.
Calories (Min - Max):350 - 450
Total Fat:22g
Saturated Fat:12g
Protein:7g
Total Carbohydrate:40g
Total Sugars:20g