Fresh Cherry Cake




FRESH CHERRY CAKE
a recipe by Tessa Huff
(makes 3 X 8″ rounds; 4 X 6″ rounds; or 1 half sheet cake)
Vanilla Butter Cake
1 cup unsalted butter, softened
2 cups granulated sugar
6 egg yolks
2 teaspoons vanilla bean paste or pure vanilla extract
3 cups cake flour
1 tablespoon + 1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups milk
  1. Preheat oven to 350 degrees.  Prepare baking pans- set side.  Sift dry ingredients- set aside.
  2. In the bowl of an electric mixer, beat butter with the paddle attachment until soft.
  3. Add in sugar, and continue to cream with the butter until pale and fluffy.
  4. With the mixer on medium-low, add in the vanilla and eggs, one at a time.  Once combined, stop the mixer and scrape down the bottom of the bowl.
  5. Starting and ending the the dry ingredients, alternate the dry and milk with the mixer of medium-low.  Be sure to scrape the bowl between additions and be careful not to over mix.
  6. Pour batter into prepared pans and bake until done.  Baking with vary with different sized pans.
Almond Whipped Cream
2 cups heavy whipping cream
1 teaspoon almond extract
3/4 teaspoon pure vanilla extract
3 tablespoon granulated sugar
  1. Place cream in a bowl of an electric mixer.  Using the whisk attachment, beat the cream of medium-high until soft peaks form.
  2. Add remaining ingredients and continue to mix of high until medium-stiff peaks form.  Be careful not to over mix.
Assembly
  1. Remove stems and pits from your favorite cherries; slice in to halves.  Reserve a handful or so whole berries for the top of the cake.
  2. Slice gooseberries in to halves
  3. Place whipped cream in a piping bag fitted with a star tip.  Pipe swirls around a cake round and fill in the center.
  4. Layer chopped berries on top of piped cream.  Top with another cake round and repeat.
  5. Top the last layer with a mound of whole berries.