Best Cloudberry Layer Cake Recipes

CHEESECAKE WITH CLOUDBERRIES

Steps:

• Preheat the oven to 350°F.
• Prepare a 9-inch springform/springclip pan (ideally leak-proof), greased and base lined with baking parchment, then wrap foil around the outside to form a leakproof seal. Place the springform/springclip pan in a large, deep roasting pan.
• Crush the biscuits/cookies to crumbs (either with a rolling pin or in a food processor) and mix with the melted butter. Press the mixture evenly into the base of the prepared springform/springclip pan.
• Pulse the cream cheese in the food processor for 30 seconds to break up any lumps, then tip into a mixing bowl. Add the sugar, vanilla, and lemon zest and juice and whisk to combine fully. Add the eggs and whisk again until just combined, taking care not to overbeat.
• Pour the mixture onto the biscuit/cookie base. Pour water into the roasting pan to come halfway up the side of the cheesecake pan to form a bain-marie.
• Bake for 45-50 minutes on the middle shelf. The cheesecake is done when it wobbles ever so slightly in the middle. Remove the cheesecake but leave the oven on.
• Meanwhile, make the first topping: combine the sour cream, sugar and vanilla, then pour over the cheesecake and bake for a further 8-10 minutes. Leave the cheesecake to cool in the oven with the door ajar for an hour, then leave to chill in the refrigerator for at least 4 hours.
• Using a knife or metal spatula, carefully loosen the sides of the cake from the pan, then open the springform/springclip. It is easiest to serve on the actual base, so don't worry about removing that.
• For the second topping, gently heat the jam/jelly mixed with a small splash of water in a saucepan. When warm (not hot), pour over the cake and spread carefully to cover. If you have extra cloudberries, decorate with these too. Leave to cool, then chill again in the refrigerator so the jam can set before serving.

BLOTKAKE (NORWEGIAN CREAM CAKE)

Steps:

• Bake the cake: Heat oven to 350 degrees and mist a 9-inch springform pan with cooking spray. Combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer (or the whisk attachment of a stand mixer) until light and fluffy, 3 to 4 minutes.
• Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.
• Pour batter into pan and bake on the middle rack of the oven for 25 to 30 minutes, or until a cake tester inserted into the middle comes out clean. Let cool completely before removing from pan.
• Make the frosting and filling: Beat whipping cream, vanilla and confectioners' sugar with an electric mixer until stiff peaks form. Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.
• Use a serrated knife to slice cake horizontally into 3 equal layers. Arrange top layer of the cake cut-side-up on a platter. Poke a few holes in the cake layer with a toothpick, then sprinkle with 1/3 of the liqueur or juice.
• Spread half the whipped cream and preserves mixture over the cake layer, then arrange middle layer on top. Poke holes in the middle layer with a toothpick and sprinkle with another 1/3 of the liqueur or juice. Top with remaining whipped cream and preserves mixture.
• Arrange the bottom cake layer on top of the stack, cut-side-down. Poke more holes and sprinkle with remaining liqueur or juice. Frost top and sides of cake with the whipped cream, using a pastry bag to pipe on stars or other designs, if you'd like. Decorate with fresh berries.

BERRIES AND CREAM CLOUD CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 280°F (135°C).
• In a large bowl, whip egg whites until stiff peaks form.
• In a small bowl, combine baker's sugar and cornstarch and mix well.
• Gradually (split into 5 portions) add sugar into the egg whites. Once the egg whites form a stiff peak with a sheen gloss, set aside.
• Bake for 1 hour. Then turn oven off and let cloud cakes sit in hot oven for another hour or two until the oven is totally cool.
• Whip the heavy cream and sugar together until the cream is set.
• Carefully place each layer of cake with cream and berries.
• Enjoy!

CLOUD CAKE

Steps:

• Meringue: Preheat oven to 275 degrees. Butter three 8-inch round cake pans. Line bottoms and sides with parchment, leaving at least 1/2 inch extra on sides; butter parchment. Pulse sugar, cornstarch, and salt in a food processor until finely ground.
• With a mixer on medium-high speed, beat egg whites and cream of tartar until soft peaks form. Beat in sugar mixture, 1 tablespoon at a time, then beat until stiff, glossy peaks form, about 5 minutes more. Divide mixture among pans; smooth tops. Bake 1 hour, then turn off oven and prop open door. Let cool 1 hour. Transfer pan to a wire rack; let cool completely.
• Cream: In a bowl, whisk together sugar, flour, and salt. In a saucepan, combine buttermilk, yolks, and vanilla pod and seeds; place over medium heat. Gradually whisk in sugar mixture. Cook, stirring, until just boiling, about 9 minutes. Strain through a fine-mesh sieve, pressing on solids; press plastic wrap directly on surface and refrigerate until cold, at least 1 hour and up to 3 days.
• Caramel: Coat a baking sheet with cooking spray. Stir together sugar and corn syrup in a microwave-proof bowl. Microwave on high 3 minutes, stirring after each minute. Stir again, then microwave just until golden and caramelized, about 15 seconds more. Immediately pour mixture onto prepared sheet and let cool until firm. Remove from sheet; finely chop.
• Using parchment, lift meringue cakes from pans; discard parchment. Carefully place one cake on a platter or cake stand. Spread half of cream on top. Sprinkle with 3 tablespoons caramel. Repeat with second cake layer, remaining cream, and 3 more tablespoons caramel. Top with whipped cream and remaining caramel; serve immediately.