Mini Berry Bliss Cake
Thanks to Indianapolis Amy for this cool post: http://indianapolisamy.typepad.com/indyamy/2010/07/berry-bliss-cake.html
Mini Berry Bliss Cake
Berries are in abundance- at the farmers market, grocery- just everywhere. Looking for something to make with the berries? Zabaglione is always a good idea…but what about a dessert that requires no cooking? No oven and no stove! What about a low calorie recipe? This is a super easy dessert to throw together. Think slightly cakey but more sponge… like a drenched angel food cake mixed with berries and topped with whipped cream.
I found this recipe from a Woman’s World magazine that I picked up while on the road. I halved the original recipe. Feel free to tweak this as you like.
Ingredients (serves 3), from Woman’s World magazine (issue July 19, 2010)
6 oz strawberries, sliced
3 oz raspberries
3 oz blueberries
3 oz blackberries
1/4 cup sugar
1/8 cup seedless raspberry jam
1 tablespoon lemon juice
3 slices of white bread, with the crusts trimmed and cut or torn into small pieces
3, 6 oz ramekins
Spray small ramekins with cooking spray and add some pieces of white bread to the bottom of each ramekin. Set aside.
Mix berries, sugar, jam and lemon juice in bowl and let sit for about 30 minutes to an hour (I watched an episode of The Closer while the berries were marinating in the sugar, jam and lemon juice).
After the 30 minutes to hour has passed, use a slotted spoon and add some of the berry mixture to each ramekin. Add the remaining bread to each ramekin. Pour juice from the berry mixture over the top of each ramekin.
Place a piece of plastic wrap over each ramekin. Set a soup can atop each ramekin (which will weigh down the cakes and press them down). Put ramekins in fridge overnight.
Remove plastic wrap from each ramekin and run a knife along the inside of the ramekin. Use a small plate to cover the top of the ramekin- then flip ramekin over to remove it onto the plate. Sprinkle a bit of sugar on top. Serve with whipped cream and add a few berries on top.
*Notes: After I made this I thought the cake needed to be a bit sweeter so I sprinkled some sugar on top before adding the whipped cream. Next time I make this I will probably add a bit more jam to the berries and a touch more sugar.
**booze with your berries? After making these cakes I suddenly realized (too late) that I could’ve added a bit of liqueur to the berries- such as cointreau. I will definitely try that next time.