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Ingredients
For Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground ginger
16 tablespoons (2 sticks) unsalted butter
2 cups sugar
8 eggs
zest and juice of 2 lemons
2 teaspoons pure lemon extract
For Blackberry Curd Filling:
1 16oz bag frozen Marionberries (may substitute blackberries)
2 cups sugar
4 large eggs
4 tablespoons fresh lemon juice
4 tablespoons (1/2 stick) unsalted butter
1/4 teaspoon salt
2 tablespoons black raspberry or blackberry liqueur
For Frosting:
2 8 oz packages of cream cheese, at room temperature
12 tablespoons (1 1/2 cup) unsalted butter, at room temperature
5 cups powdered sugar ( about 1 1/2 lbs)
2 tablespoons sour cream
1 tablespoon vanilla extract
For Decoration:
1 pint basket fresh blackberries
1 cup fresh, unsprayed rose petals
Make Cake:
Preheat oven to 350°. Spray two 9-inch cake pans with non-stick spray, line with parchment paper and spray again on top of paper.
In a medium bowl, combine flour, baking powder, salt and ginger. Using a mixer on medium speed, cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, followed by lemon zest, lemon juice, and vanilla. Continue mixing until smooth. Reduce speed to low and slowly add flour mixture. Mix just until combined. Pour into prepared pans. Bake cakes 30 to 35 minutes,(until toothpick inserted into center comes out clean). Remove from oven; cool 10 minutes on a wire rack. Loosen edges with a knife and remove from pans and gently remove parchment paper; continue cooling, until cakes are completely cool.
Make Blackberry Curd Filling:
In a medium saucepan, stir together frozen berries, sugar, eggs, lemon juice, butter and salt. Cook over medium heat until thickened and beginning to bubble around the edges, about 5 minutes. Strain blackberry curd into medium bowl; pressing on solids in strainer. When strained, mix in liqueur. Refrigerate until cold, at least 2 hours and up to one day.
Make Cream Cheese Icing:
Place all ingredients in a mixer on medium speed and blend until smooth.
Assemble Cake:
Cut each cake horizontally into two layers. Place 1 layer cut side down, on platter. Spread 1/3 of blackberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer.
Spread icing on cake swirling to make elegant cake presentation. Top with fresh blackberries and rose petals.
Lemon Ginger Cake with Blackberry Curd Filling
Serves: 12
Preparation Time: Two hours
Ingredients
For Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground ginger
16 tablespoons (2 sticks) unsalted butter
2 cups sugar
8 eggs
zest and juice of 2 lemons
2 teaspoons pure lemon extract
For Blackberry Curd Filling:
1 16oz bag frozen Marionberries (may substitute blackberries)
2 cups sugar
4 large eggs
4 tablespoons fresh lemon juice
4 tablespoons (1/2 stick) unsalted butter
1/4 teaspoon salt
2 tablespoons black raspberry or blackberry liqueur
For Frosting:
2 8 oz packages of cream cheese, at room temperature
12 tablespoons (1 1/2 cup) unsalted butter, at room temperature
5 cups powdered sugar ( about 1 1/2 lbs)
2 tablespoons sour cream
1 tablespoon vanilla extract
For Decoration:
1 pint basket fresh blackberries
1 cup fresh, unsprayed rose petals
Make Cake:
Preheat oven to 350°. Spray two 9-inch cake pans with non-stick spray, line with parchment paper and spray again on top of paper.
In a medium bowl, combine flour, baking powder, salt and ginger. Using a mixer on medium speed, cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, followed by lemon zest, lemon juice, and vanilla. Continue mixing until smooth. Reduce speed to low and slowly add flour mixture. Mix just until combined. Pour into prepared pans. Bake cakes 30 to 35 minutes,(until toothpick inserted into center comes out clean). Remove from oven; cool 10 minutes on a wire rack. Loosen edges with a knife and remove from pans and gently remove parchment paper; continue cooling, until cakes are completely cool.
Make Blackberry Curd Filling:
In a medium saucepan, stir together frozen berries, sugar, eggs, lemon juice, butter and salt. Cook over medium heat until thickened and beginning to bubble around the edges, about 5 minutes. Strain blackberry curd into medium bowl; pressing on solids in strainer. When strained, mix in liqueur. Refrigerate until cold, at least 2 hours and up to one day.
Make Cream Cheese Icing:
Place all ingredients in a mixer on medium speed and blend until smooth.
Assemble Cake:
Cut each cake horizontally into two layers. Place 1 layer cut side down, on platter. Spread 1/3 of blackberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer.
Spread icing on cake swirling to make elegant cake presentation. Top with fresh blackberries and rose petals.
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