MMMMMM, Berry Creme Fraiche Cake. Just look at those plump berries! Don’t they look wonderful? Our daughter LOVES fresh raspberries. All berries really, but especially raspberries. When she saw these sitting on the counter ready for the cake it was CONSTANT badgering to, “Please let me have one berry, Mom!”
I think this cake is wonderful, and it comes from one of my favorite dessert cookbooks, A Passion For Desserts, by Emily Luchetti (Keep reading for details on the giveaway!). Creme Fraiche is a delicious twist to just boring old whipped cream and I love it. It’s so tasty with the poppy seed cake and the sweet berries. We had this for our Easter dessert and I could have just kept picking away at it for the rest of the night. Plus, it really is a beautiful cake. I love it when a dessert is pretty too.
What Is A Fraiche Cake?
Creme Fraiche cake is a cake that is made with creme fraiche.
Creme Fraiche is a soured cream product.
It contains 10-45% milk fat and is soured with a bacterial culture.
What Is The Difference Between Creme Fraiche And Sour Cream?
The difference between the two is how they are made.
Sour cream is made by adding lactic acid culture to cream and sometimes milk to thicken and sour it.
Crème fraîche is made by adding fermenting agents with the necessary bacteria to cream.
Can you Substitute Sour Cream For Creme Fraiche?
Plain sour cream is a great substitute for crème fraîche.
Sour cream be slightly more sour than creme faiche.
Berry Creme Fraiche Cake
Berry Creme Fraiche Cake
Poppy Seed Cake
- 2 1/2 Cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 sticks Butter, Unsalted, softened
- 2 Cups Sugar
- 4 Large Eggs
- 1 Cup Buttermilk
- 2 teaspoon Vanilla Extract
- 1/4 Cup Poppy Seeds
- 2 Cups Heavy Whipping Cream
- 2 Tablespoons Buttermilk
Creme Fraiche Berry Filling (I always triple the berries)
- 1 Pint Blueberries, I always use blackberries
- 1/4 Cup Sugar, plus 2 Tablespoons
- 2 Cups Creme Fraiche, 16 oz store-bought or homemade (see note below)
- 2/3 Cup Heavy Cream
- 1 Pint Raspberries
For the Cake
- Preheat oven to 350.
- Grease the bottom of 2 9 inch cake pans and line with parchment paper.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt.2 1/2 Cups Flour, 1 teaspoon Baking Soda, 1/2 teaspoon Salt, 1 teaspoon Baking Powder
- Beat the butter with the sugar until light, 1 min on medium-high speed with a stand mixer or 3 min handheld.2 sticks Butter, 2 Cups Sugar
- On medium speed add the eggs, one at a time, beating for 30 seconds and periodically scraping the bowl.4 Large Eggs
- Stir together the buttermilk, and vanilla.1 Cup Buttermilk, 2 teaspoon Vanilla Extract
- On low speed add half the buttermilk.
- Mix until incorporated and scrape down the bowl.
- Add half the dry ingredients and mix again.
- Repeat with last half of buttermilk and dry ingredients.
- Fold in the poppy seeds.1/4 Cup Poppy Seeds
- Divide the batter between two pans.
- Bake on the middle rack until a skewer inserted in the middle comes out clean, 15-20 min (Mine always take a little longer, but make sure to watch!)
- Cool the cakes in their pans for 10 min and remove.
- Once the cakes are completely cool use a serrated knife to cut each in half horizontally, making 4 layers.
- In a plastic container, stir together cream and buttermilk.2 Cups Heavy Whipping Cream, 2 Tablespoons Buttermilk
- Cover with an airtight lid and store at room temperature for 24 hours.
- Stir and cover.
- Again let sit for 24 hours.
- If the cream fraiche is thick, refrigerate. If it is still thin, let sit another 24 hours.
- Cook the blueberries in a saucepan over medium-low heat with 1/4 cup sugar.1 Pint Blueberries, 1/4 Cup Sugar
- Stir often until the berries are beginning to pop and the juices are flowing.
- Let cool to room temp.
- Whip together the creme fraiche, 2 Tablespoons sugar, and heavy cream until stiff enough to hold its form.1/4 Cup Sugar, 2 Cups Creme Fraiche, 2/3 Cup Heavy Cream
- Place a cake layer on a serving platter.
- Spread one quarter of the creme fraiche filling on the cake and top with 1/4 the berries.1 Pint Raspberries
- Repeat layers.
Or click Here for another method
Ok, enough with the food. Let’s get on to the Free Stuff!!! This book seriously is wonderful. I love that you aren’t going to find a single chocolate chip cookie recipe in here…sounds crazy, but seriously! I like having a cookbook that has wonderful, delicious, AND beautiful desserts. They are all separated by season which is nice because sometimes in the winter I have a hard time thinking up something fabulous. I love that the desserts will not only taste yummy, but you probably haven’t had it before and your guests will be so impressed with it.
Remember the white chocolate and red berry trifle from last year? Yep, it’s from this book! You will find other great recipes like, Baked Pears with Almond Streusel, Caramel Chocolate Chunk Tart, Frozen Lemon Parfait with Lemon Ginger and Cassis Sauces, Macaroon Pineapple Napoleans, and so much more!
To enter the giveaway just leave a comment by April 13th and become a follower. Winner announced the 14th. Make sure to leave a way to contact you. Winners must reply within two days or else a new winner will be selected.
Extra entries if you blog about this giveaway or post it on your facebook.