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Spice Cake With Blackberry Filling And Cream Cheese Frosting Recipe

Now enjoy in your cacke the yummy combination of black berries and cream cheese try this yummy recipe of special english cack for your special ones.
Spice Cake With Blackberry Filling And Cream Cheese Frosting
Recipe Ingredients

  1. Cake
  2. 2 cups cake flour
  3. 2 teaspoons ground cinnamon
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon ground allspice
  7. 1/4 teaspoon ground ginger
  8. 1/4 teaspoon ground nutmeg
  9. 1/2 cup (1 stick) unsalted butter, room temperature
  10. 1 1/2 cups (packed) golden brown sugar
  11. 3 large eggs, separated
  12. 1 cup sour cream
  13. Filling
  14. 3 1/2-pint baskets blackberries
  15. 1/4 cup sugar
  16. Frosting
  17. 1 1/2 8-ounce packages cream cheese, room temperature
  18. 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  19. 5 cups powdered sugar (about 1 1/4 pounds)
  20. 2 tablespoons sour cream
  21. 1 teaspoon vanilla extract
  22. 1 1/2-pint basket blackberries
Recipe Method

  1. Cake
  2. Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Sift first 7 ingredients into small bowl. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until well blended. Beat in egg yolks. Beat in flour mixture in 3 additions alternately with sour cream in 2 additions. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry; fold into batter in 2 additions. Transfer batter to prepared pan.
  3. Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes. Cool cake 10 minutes. Cut around pan sides; release pan sides. Cool cake completely on rack.
  4. Filling
  5. Mix berries and sugar in bowl. Mash fruit coarsely with fork. Let stand 20 minutes and up to 1 hour.
  6. Frosting
  7. Beat cream cheese and butter in large bowl until fluffy. Beat in sugar, then sour cream and vanilla.
  8. Cut cake horizontally into 3 equal layers. Place bottom layer, cut side up, on platter. Spread 1 cup frosting over. Spread half of filling (about 3/4 cup) over frosting, leaving 1/4-inch plain border at edge. Top with second cake layer and 1 cup frosting, then remaining filling. Top with third cake layer, cut side down. Spread remaining frosting over top and sides of cake. Refrigerate until frosting sets, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover loosely; keep chilled until 1 hour before serving. Garnish cake with 1/2 pint berries.

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