Boysenberry Cake Recipes

Steps:

• Make the crust: Combine the flour, granulated sugar and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until pea-size pieces form. Pulse in the vinegar, then pulse in the ice water until the dough starts to come together but is still clumpy (you do not want it to form a ball). Divide the dough in half and form into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.
• On a lightly floured surface, roll out each disk of dough into a very thin 12-inch round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang.
• Make the filling: Combine the boysenberries and liquid, the granulated sugar, cornstarch and salt in a large bowl. Stir until well combined.
• Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Brush the pie with heavy cream and sprinkle with coarse sugar. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F. Bake until the crust is deep golden brown and the filling is bubbling, 60 to 75 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing.

Steps:

• In a bowl combine flour salt and baking powder.Cream the shortening and 1 cup of the sugar in a mixing bowl. Add the flour mixture to the shortening mixture alternately with the milk , beat until smooth. Grease a 13x9 pan and spread in the batter. Cover the batter with the 2 cups boysenberries. Cover the berries with the remaining 1 cup sugar and dot with butter. Pour 1 cup hot water over the berries. Bake at 325 degrees for about 1 hour.

Steps:

• Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and syrup comes to simmer. Using slotted spoon, transfer berries to small bowl. Add half of apple slices to simmering syrup and cook until tender and just translucent, stirring occasionally, about 12 minutes. Using slotted spoon, transfer apples to sieve set over large bowl. Press apples to extract excess syrup. Reserve syrup. Transfer apples to another bowl. Repeat cooking and draining with remaining apples.
• Return berries and drained syrup to same saucepan. Boil syrup until thickened and reduced to 1 2/3 cups, about 5 minutes. Transfer boysenberry sauce to small bowl. Cover and refrigerate.
• Position rack in center of oven and preheat to 350°F. Coat 9-inch-diameter springform pan with 2 3/4-inch-high sides with margarine. Crumble cake onto large baking sheet. Bake until crumbs are dry and just beginning to color, about 15 minutes. Cool. Maintain oven temperature. Finely grind crumbled cake in processor.
• Sprinkle 1/3 of cake crumbs in bottom of prepared pan. Sprinkle 2/3 cup almonds over. Sprinkle 1/3 of macaroons over. Top with half of apple slices. Mix apricot preserves and brandy in small bowl. Spread half of apricot mixture over apples. Repeat layering with half of remaining crumbs, almonds, macaroons and margarine. Press top firmly to compact cake.
• Place cake on baking sheet. Bake until top is golden and cake just begins to shrink from sides of pan, covering loosely with foil for last 15 minutes if browning too quickly, about 45 minutes. Transfer cake to rack. Press top firmly to compact cake. Cool cake in pan on rack. Cover and chill overnight. (Can be prepared 2 days ahead.)
• Run small sharp knife around sides of pan to loosen cake. Release pan sides. Whip cream and 3 tablespoons sugar to firm peaks. Spread cream over top and sides of cake. Press additional almond slices onto sides of cake. Refrigerate at least 1 hour and up to 4 hours.
• Cut cake into wedges. Spoon reserved boysenberry sauce over.

Steps:

• Preheat oven to 425 degrees.
• Whisk together dry ingredients, then add milk and whisk until there are no lumps.
• Melt butter in a large cast iron skillet over medium high heat. Pour batter into pan but don't stir it.
• Add all the juice from the 2 cans of boysenberries and 1 1/2 cans of the berries. Don't stir, but do move the berries slightly out from the center with a spoon.
• Cook for 40 minutes or until done.
• Use remaining berries as a garnish.

Steps:

• Spread half the vanilla ice cream into the base of 23cm loose bottom cake tin.
• Place in the freezer.
• Place the remaining ice cream back into the freezer.
• Whip the cream and icing sugar together until very thick.
• fold in the Boysenberries and chocolate chips.
• Spread the boysenberries cream over the base of the ice cream in the cake tin.
• Return to the freezer for two hours.
• Spread the remaining tip top vanilla ice cream over the boysenberry cream and return to the freezer for at least six hours and preferable overnight.
• To serve warm a cloth and run around the outside of the cake tin.
• Remove the sides of the cake tin and place the ice cream cake onto a serving plate.
• Dust with cocoa and cut into wedges to serve.