Fresh Blackberries N' Cream Cake With Lemon Curd

Name: Fresh Blackberries N' Cream Cake With Lemon Curd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ginger-Amond Cake; 1 pint fresh blackberries; 2 1/2 cups cake flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon powdered ginger; 1 tablespoon almond extract; 3/4 cup sugar; 1/2 cup vegetable oil; 2 eggs, beaten; Lemon Curd, Cream Cheese Frosting; Juice & zest of two whole lemons; 4 large egg yolks, separated from the whites; 1 cup sugar; 4 tablespoons butter,softened; 8 ounces cream cheese, softened; 1 cup powdered sugar; 2 tablespoons butter, softened; 1 teaspoon almond extract

Servings: persons

Ginger-Amond Cake
1 pint fresh blackberries
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon powdered ginger
1 tablespoon almond extract
3/4 cup sugar
1/2 cup vegetable oil
2 eggs, beaten
Lemon Curd, Cream Cheese Frosting
Juice & zest of two whole lemons
4 large egg yolks, separated from the whites
1 cup sugar
4 tablespoons butter,softened
8 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons butter, softened
1 teaspoon almond extract

1
Preheat oven to 350 degrees and butter two cake pans. Mix in a large bowl the flour, salt, baking soda and ginger. Mix in a smaller separate bowl the softened butter, sugar, oil, eggs and almond extract with a good whisk to blend. Pour the wet ingredients into the flour mixture and blend well, but DO NOT BEAT, as this would make the cake tough. Set aside.
2
Pour the beaten egg yolks for the lemon curd into a small, non-stick pot, add sugar, 4 TBSP softened butter, lemon juice and zest and stir well. Cook gently on medium low heat to melt the butter, then turn it up to medium and cook until it simmers gently, whisking to keep the ingredients moving and well-blended. When the mix starts to bubble a little and will coat the back of a spoon, it's done. Take off the heat and place the small pot in a bowl with a little ice to cool.
3
Mash together the cream cheese, powdered sugar, almond extract and butter, in a separate bowl and stir until smooth and well-blended.
4
Pour 1/4 of the cake mix into each of the two buttered baking pans and bake on 350 for 7-10 minutes (according to your particular oven), but watch the cakes because they will be thin, so they will cook quickly. When they have turned light golden and a little bubbly-looking on top, with slightly browned edges, they're done. Run a knife around the edge and take each layer out with a wide metal spatula. Set between wax paper layers to cool.
5
When layers are completely cooled: Layer 1: spread on 1/2 the thickened lemon curd. Layer 2: spread on 1/2 the cream cheese frosting and cover with fresh blackberries/blueberries/raspberries. Layer 3: spread other 1/2 of the thickened lemon curd (reserving a TBSP for a decorative topping). Layer 4 (top): Spread the rest of the cream cheese frosting, top with the TBSP of reserved lemon curd and 3 berries, then the rest of the berries. Serve warm. Between serving store the cake in the fridge to keep the frosting solid and the berries firm, cover with foil.

1582

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Ginger-Amond Cake, 1 pint fresh blackberries, 2 1/2 cups cake flour, 1 teaspoon baking soda, and more.

Yes, Fresh Blackberries N' Cream Cake With Lemon Curd falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!