Since my mom is celebrating his birthday this week, I’ve been thinking a lot about cake today. Instead of a classic cake, I’m considering baking a Triple Layer Berry Cake to surprise him when he gets back from his business trip to Seattle.
Adding fresh berries to a cake can take it to the next level, and this Triple Layer Berry Cake is no exception. Surprise your loved ones with a delicious and unique dessert that’s perfect for any special occasion.
I mean, you’re not going to have a nice birthday if you celebrate it 30,000 feet above Russia while sipping cold coffee and watching the latest Thor movie to block out the wailing of the toddler in the seat behind you.
We’ll send him an email with an appropriate millennial digital birthday present as soon as he lands. At that point, he may mentally devour this fantastic Triple Layer Berry Cake we designed, complete with additional virtual whipped cream and pistachios. Our lives are happening right now.
But in all seriousness, this cake is perfect for the approaching Memorial Day celebrations in your community, as well as the birthday of anyone with refined tastes and an appreciation for antioxidants. At the next potluck, you will be the talk of the town with this. Everyone will be looking at you with awe, respect, or envy. Even better would be if all three were used together.
For the cake:
- 3 cups of all-purpose flour
- 4 tsp. of baking powder
- 1 tsp. of salt
- 1 ¾ cups of sugar
- 1 ½ cups of yogurt
- 2 tbsp. of lemon juice
- 1 cup of extra virgin olive oil (or vegetable oil)
- 4 large eggs
- 2 tsp. of vanilla extract
For the cream:
- 2 cups of whipping cream(chilled)
- 2 tbsp. of sugar
- 2 tbsp. of lemon zest (finely grated)
- 1 tbsp. of lemon juice
For the topping/berry compote:
- 1 tbsp. of lemon juice
- 1 tbsp. of sugar
- 4 cups of fresh mixed berries (divided)
- 1 cup of roasted pistachios (chopped)
- 3 sprigs of fresh thyme
- Put the cake together: Turn the oven temperature to 350 degrees F. Prepare 3 round 9-inch pans by greasing and flouring them thoroughly. Using a medium bowl, combine the flour, baking soda, and salt. Mix the sugar, yogurt, and lime juice in a separate large basin. The oil should be added slowly, then the eggs, and finally the vanilla, all while whisking constantly.
- Add the dry ingredients by sifting and then folding them in until they are evenly distributed. Wait 20 minutes, or until a toothpick inserted in the middle comes out clean, before serving. After this, you should distribute evenly in the pans (to ensure an even distribution, you can measure the batter into each pan). Hold off on eating until the temperature drops.
- Collect the best of the best: Cream, sugar, lemon zest, and lemon juice should all be whipped together in one big bowl. Refrigerate.
- This is the ripe fruit you’ve been waiting for: Place 1 cup of berries, 1 tablespoon of sugar, and 1 tablespoon of lemon juice in a small skillet and simmer over medium heat, turning regularly, until the sugar has dissolved. Bring to a near-jammy consistency by simmering over low heat. Refrigerate.
- After waiting for everything to cool off, assemble: Arrange a cake layer on a dish or stand. Layer one-third of each whipped cream, compote, and berries on top, and then finish with a sprinkling of pistachios and thyme leaves. It should be repeated for the next two levels.