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Mixed berry sponge cake 5/5 (1)
Well, on mothers or fathers day it’s time to bake something delicious! Mixed berry sponge cake is the easy sponge cake with berries and cherries on top! For this cake we are using buttercream with Grand Marnier orange flavor. This gives this cake a fresh orange flavor to the buttercream. On days like mothers and fathers day, we are using a heart shaped baking pan. You can use other baking pans as Well, but hey! These days are special for your loved ones!
With this genoise sponge cake recipe, you can make a round, square cake or petit four. The smaller bites are good for high teas. In this recipe blog, I am going to show you how easy it is to make sponge cake first.
Baking sponge cake
The majority of the cakes we bake are not baked on the same day! We start always the day before, so this sponge cake can cool off overnight. Same goes for our creme patisserie. That needs to chill as well. That’s why we call baking cakes always a 2 day happening. Baking sponge need some eggs! For this recipe I use 8 medium size eggs and pre heat this until 113F/45C. I recommend to use a thermometer when you beat eggs with sugar. When you don’t use this, your beaten eggs become scramble eggs with a sweet taste!
For berry sponge cake I am using three different fruits. Blue berries and blackberries are common. Because it is cherry season, I have cherries in the middle of the cake. With buttercream in the middle, this cake looks stunning and has a great presentation as well! You can use off course other fruit, but I do not suggest fruit of choice. This is a typical berry fruit cake, so when you like to use strawberries or raspberries, you can do this too! With the holidays we bake this cake for our customers with cranberries
High tea mixed berry sponge cake
Besides making a heart shaped sponge cake, you can also bake this cake in a square sized baking pan. When you do this, you can create small high tea desserts. Better known as petit fours. Make sure you remove the edges of the cake (on each side) and cut them in small sizes like 1 1/2 by 1 1/2 inch. To make these more representable, you can serve them in cupcake wrappers. For more petit four inspiration, you can check our high tea board or pastry board on Pinterest. When you decide to make this cake, please tag us on Instagram #Cookiesanddoughemporium. You can use #FoodEmporium as well. Well enjoy baking this delicious dessert.
We try as many to convert our recipes into American measurements. Unfortunately European baking is all about weighting ingredients. Ingredients like butter, sugar and flour needs a digital scale. You kan find these at any kitchen supply stores! We strongly advise you not to search online for measurements. Every website have their own approx measurements with that your results will be less satisfying. Tea spoons and table spoons are more accurate than cups. Once you have a digital scale, a new way of baking will enter your kitchen! If you have questions about this, please ask or use or comment box.
4 tsp Grand Marnier or other liquor of choice like Rum
Genoise sponge cake
8 medium free range eggs
1 1/4 cup (240 grams) granulated sugar
1 tsp vanilla extract
1 3/4 + 1 tbsp (240 grams) cake flour
2 tsp baking powder
3 tbsp unsalted butter melted
1/2 cup mixed berry jam
2 tbsp water
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Preheat on low fire 1 1/2 cup of whole milk. In the meantime you can use a handmixer and mix 3 egg yolks with 1 tsp vanilla extract and 1/3 cup of granulated sugar.
Use 1/3 of warm milk and add to the egg yolk mix. Mix this for another minute!
Add the egg yolk mix to the milk on the stove and use a whisk. Whisk a couple of times and add 1/4 cup of flour to the warm milk. Continue to whisk on low fire until it becomes yellow pudding. When it is thick, then it is ready!
Put the warm creme de patissiere on a plate and wrap this with plastic foil. Let it cool off to room temperature and then put it in the refrigerator for about 2 hours. You need this for making buttercream.
Grand Marnier buttercream
Take the cold creme de patissiere out of the refrigerator and add 1/3 cup + 1 tsp of granulated sugar Mix this for 1 minute on highspeed!
You have 2 sticks + 4 tsp of butter on room temperature. Use 50% and add this to the creme patissiere with sugar. Mix this for 2 1/2 minutes on highspeed. During mixing, use a scraper and push creme patissiere batch to the middle of the bowl! Make sure everything is smooth and mixed on highspeed. (During mixing, cream splashes around the bowl)
Add the 2nd part of butter to the batch and mix for another 2 minutes on highspeed. Use your scraper again!
The last 30 second add 4 tsp of Grand Marnier to the batch and mix this on highspeed. Your Grand Marnier buttercream is ready! (check notes)
Genoise sponge cake
Use a stir fry wok pan and whisk 8 medium free range eggs with 1 1/4 cup of granulated sugar. Use a thermometer and whisk until you reach 113F/45C.
Put the egg mix into a bowl with 1 tsp vanilla extract and mix on highspeed until this is foamy. (Mix about 4 to 5 minutes and don't use your mixer anymore!)
Pre heat on low fire 3 tbsp of butter until liquid.
Add cake flour to the foamy egg batch in 3 parts. When you add the first part of cake flour, stir well with a long and large spoon! It is important to pull up the bottom to the surface and check if there is no more cake flour! When it is smooth, than you can add the 2nd part of cake flour to the batch and continue to stir until there are no lumbs of flour left. Then you can add the last part of cake flour until you have a smooth batter!
Mix with the same spoon liquid butter for about 1 minute and your cake batter is ready for the oven.
Make sure you have a cake pan heart shaped or other cake pan of 9 inch buttered and cover with partchment paper on the side and bottom. Fill your cake pan and bake this cake on 300F/150C in 35 to 40 minutes!
Check after baking with a toothpick if there is no cakebatter left. Your cake is ready!
Let your Genoise sponge cake cool off on room temperature. Your cake is ready to decorate.
Your cake might be out of shape on top. Cut the excessive cake bulb on top away and flip your cake. The bottom of the cake becomes the top now!
Use 1/2 cup of mixed berry jam and put this in the microwave with 2 tbsp of water. Mix this well until you have mixed berry sauce.
The bottom part of the cake must be covered with mixed berry jam and use a spoon for covering the cake part.
On top of the mixed berry jam, put a layer of Grand Marnier buttercream. (Use a thick layer). Cut some blackberries, raspberries or blueberries in half and put them randomly on top on the buttercream.
Put the second (middle part) of the cake on top of the fruit and buttercream. repeat the same for the 2nd part of cake. When this is done, you can put the the last part of the cake on top.
Use a palet knife and brush the side and top of the cake with Grand Marnier buttercream.
Decorate on top blueberries, blackberries and cherries with buttercream. Use a piping back with nozzle of choice. Your cake is ready!
Keep this cake refridge. Before use, it should be out of the refrigerator for about 45 minutes.
You can keep Grand Marnier buttercream in a container for 4 days in the refrigerator or for 1 month in the freezer. Make sure, buttercream is on room temperature before use! Buttercream should be smooth not cold for use.
To keep the cake part more moist, you can use Grand Marnier cake syrup. We have recipe for this online.
Cherries can be exchanged for raspberries or other type of berries of choice.
ATTENTION!!! We have converted some parts as well into American measurments which is not accurate! European baking is all about weighing products! The European measurements for this recipe is accurace, please use a digital scale for this for the better results.