Best VideosCreme Fraîche Pound Cake with Blackberries and Raspberries SISGUFANG

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Homemade Creme Fraîche

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

The silky creme fraîche, a richer, thicker and sweeter French version of sour cream, not only adds a right amount of delicate tang but the added moisture, richness, and acidity gives you an ultra-flavourful, moist and tender cake that’s just irresistible. We enjoy the cake simply dusted with powdered sugar and some extra berries, but it’s as equally as delicious topped with a yummy glaze.

Creme Fraîche made with Buttermilk	Cake Batter, adapted from here
250 g 30-32% Heavy cream 2 tbsp Buttermilch	360 g Plain flour A large pinch of fine sea salt 1/3 tsp Baking soda (or up to 1 tsp if you prefer the cake airier and softer) 225 g Unsalted butter, softened 300 g Sugar (or up to 600 g if you have a sweet tooth) 6 Large eggs, separated, at room temperature 2 tsp Vanilla extract 230 g Creme fraîche (homemade or store-bought), at room temperature 125 g Fresh blackberries 125 g Fresh raspberries

1. Mix the cream with the buttermilk in a bowl and cover with a cheesecloth or kitchen paper with a piece of string or rubber band. Leave at room temperature for approx. 12-24 hours until the mixture has reached a thick consistency. Then chill for 6 hours before using for the recipe.
   
2. Preheat the oven to 180C/350F. Thoroughly butter and flour a 10-inch / 28cm bundt cake pan. Combine the flour, salt, and baking soda in a large bowl, whisk together and set aside. Use 1 tablespoon of flour mixture to coat the berries.
   
3. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add egg yolks, one at a time, beating well between additions. Beat in the vanilla extract.
   
4. With the mixer set on low speed, beat in half the flour mixture. Beat in the crème fraîche, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula.
   
5. In another bowl and with a clean beater, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in flour-coated berries.
   
6. Scrape the mixture into the prepared pan and smooth the top. Bake until the cake is browned on top and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com