Cloudberry Layer Cake Recipes

Steps:

• Preheat oven to 350 degrees. Line bottoms of two 9-inch round cake pans with parchment paper; brush with butter, and dust with flour. Tap out excess, and set aside.
• In a medium bowl, combine cake flour with baking powder. In another medium bowl, whisk together egg yolks and 1/2 cup granulated sugar until mixture is thick and pale. Using a large rubber spatula, gently fold flour mixture into yolk mixture in two batches.
• Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed just until they are frothy. With machine running on high speed, gradually add remaining 1/2 cup granulated sugar and the salt; continue beating until mixture is combined and stiff peaks form, about 4 minutes. Gently fold egg-white mixture into egg-yolk mixture in three batches until batter is smooth and uniform in color.
• Divide batter among prepared pans. Bake until cake is nicely golden and springs back when touched in the center, about 20 minutes. Transfer to a wire rack; let cool 20 minutes in pan. Carefully invert cakes onto wire rack, and let cool completely before frosting.
• Make frosting: Combine cream, confectioners' sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until mixture is smooth and thick.
• Using a serrated knife, split each cake horizontally into two layers. Set aside smoothest top layer. Spread one of the bottom layers with 1/2 cup jam and 3/4 cup frosting. Repeat with remaining bottom layer and top layer, stacking each on top of the other as they are filled. Place reserved layer on top of stacked layers; spread top with remaining 1 1/2 cups jam, and sides with remaining frosting. Garnish cake with fresh flowers, if desired. Slice into serving pieces; garnish each serving with fresh berries.

Steps:

• Preheat oven to 350 degrees. Line two 9-inch round cake pans with parchment paper. Break eggs into a liquid 2-cup measuring cup to measure.
• In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar, beating on high speed until light and lemon colored, about 5 minutes.
• Beat in vanilla and salt. With a rubber spatula, thoroughly fold in flour.
• Divide batter evenly between the two pans. Bake until the cake springs back when touched in the center, 25 to 30 minutes. Transfer cakes to a wire rack to cool. Loosen edges of cooled cakes and remove from pans. Using a serrated knife, slice cakes horizontally to make four cake layers in all.
• For the filling:Whip the cream until firm but not stiff, and add the confectioners' sugar and vanilla.
• To assemble the cake:Place bottom layer on cake plate, brush cake with rum, and spread with one-third of the filling. Top with the second layer, brush with rum, and spread with 1/2 of the preserves. Top with the third layer, brush with rum, and spread with one-third of the filling. Top with the fourth layer, brush with rum, and spread with remaining preserves. Using a 12-inch pastry bag fitted with a 1/2-inch star tip, pipe remaining filling on cake in a decorative pattern.