Sour Cream Cake with Macerated Berries Recipe

Name: Sour Cream Cake with Macerated Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup unsalted butter, room temperature; 1 1/2 cups sugar; 2 egg yolks; 2 1/4 cups flour; 1/4 teaspoon soda; 1 3/4 teaspoons baking powder; 1/2 teaspoon salt; 1 cup sour cream; 1 teaspoon pure vanilla extract; 2 egg whites, beaten until stiff; 1 pint blueberries, picked over for stems and rinsed; 1 pint raspberries, rinsed; 1 pint strawberries, rinsed and sliced; Drizzle of Grand Marnier; 2 cups sweetened whipped cream; Shaker of powdered sugar; Sprigs of fresh mint

Servings: persons

1/3 cup unsalted butter, room temperature
1 1/2 cups sugar
2 egg yolks
2 1/4 cups flour
1/4 teaspoon soda
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 egg whites, beaten until stiff
1 pint blueberries, picked over for stems and rinsed
1 pint raspberries, rinsed
1 pint strawberries, rinsed and sliced
Drizzle of Grand Marnier
2 cups sweetened whipped cream
Shaker of powdered sugar
Sprigs of fresh mint

1
Preheat the oven to 375 degrees F. Grease a 9 inch springform pan.
2
Using an electric mixer, fitted with a paddle, cream the butter and 1 cup of sugar together.
3
With the machine running add the egg yolks and beat until incorporated.
4
Sift the flour, soda, baking powder, and salt together.
5
Add the sifted ingredients to the creamed butter in 3 parts, alternating with thirds of the sour cream.
6
Beat until the batter is smooth.
7
Add the vanilla.
8
Fold in the beaten egg whites into the batter.
9
Pour the batter into the prepared pan and place in the oven.
10
Bake for about 25 minutes, or until the center comes out clean.
11
Remove the cake from the oven and cool on a wire rack.
12
After the cake has cooled, use a knife to loosen the sides from the springform pan.
13
Remove the springform and slice.
14
In a mixing bowl, combine the remaining sugar with the berries.
15
Using the back of a fork, lightly mash the berries.
16
Add the Grand Marnier to taste.
17
To serve, place a slice of the cake in the center of each plate.
18
Spoon some of the macerated berries over piece of cake.
19
Garnish the slice with whipped cream, powdered sugar and mint sprigs.

1369

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1/3 cup unsalted butter, room temperature, 1 1/2 cups sugar, 2 egg yolks, 2 1/4 cups flour, and more.

Yes, Sour Cream Cake with Macerated Berries 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.

Sour Cream Cake with Macerated Berries

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