Berry Pastries
Source/Author: Mary
Use any berries you like or a mix of berries. I like these cakes with strawberry or cherry filling the most. You can use either fresh or frozen berries. Baking tray 12x16 in (31x41 cm)
Ingredients:
| • sugar | 1/2 cup |
| • salt | pinch |
| • flour | 170 g |
| • milk | 50 ml |
| • berries | 2 cups |
| • pure vanilla extract | 1 teaspoon |
| • heavy cream | 200 ml |
| • cream cheese | 300 g |
| • eggs (large) | 5 |
| • sugar (for berry filling) | 1/4 cup |
| • cornstarch | 1.5 tablespoons |
| • sugar (for cream) | 1/4 cup |
SPONGE CAKE
1. Preheat oven to 356F (180C).
2. In a bowl, mix 5 eggs, a pinch of salt, 1/2 teaspoon of pure vanilla extract and 1/2 cup sugar until white and fluffy.
3. Take 170 g of flour. Sift half of this flour into the dough and mix it gently with a spatula. Add the remaining flour and sift it into the dough and mix it again with a spatula.
4. Wet the baking sheet with water to help the parchment paper spread better. Line the baking sheet with parchment paper and spread the dough evenly on the baking sheet.
5. Bake in the preheated oven for 15 minutes.
6. Cool on a rack. Do not remove the parchment paper, just release the sides of the sponge cake from the parchment paper. Cover the sponge cake with a clean kitchen towel and let cool at room temperature.
BERRY FILLING
7. In a saucepan: Combine 2 cups of berries and 1/4 cup of sugar. Heat over low heat, stirring occasionally, until the filling is juicy.
8. Combine 1.5 tablespoons of cornstarch and 50 ml of water in a small bowl. Add this mixture to the saucepan with the berries, stir, and simmer until it thickens slightly. Place the filling in a clean bowl, cover with a cling'n seal in contact, and let cool at room temperature.
CUT
9. Cut out the sponge cake into the shape you want. (I prefer a circle or heart shape). The diameter is about 2-2.5 inches. You can use a cookie cutter or just a glass.
10. Grind the remaining sponge cake scraps in a blender into coarse crumbs.
CREAM
11. In a large bowl. Mash 300 g of cream cheese with a fork. Add 1/4 cup of sugar and 200 ml of cold heavy cream. Beat with a mixer until stiff peaks form.
ASSEMBLY
12. Place the cream in a pastry bag. The filling can also be placed to in a separate pastry bag. Take one sponge cake cut. Make a border along the edge 1cm high and 0.7 cm thick. Place the filling in the middle. Cover with the second sponge cake cut. Carefully grease the pastry on the sides and top with cream and sprinkle with sponge cake crumbs. If desired, decorate the cake with cream. Repeat with all the sponge cake cuts.