Showstopping desserts
Baking with berries when they’re in abundance
BERRIES are in abundance right now. The plump fruits have it all: They’re not only mini vitamin bombs, but they’re also super tasty and versatile. Strawberries, raspberries and blueberries are all firm favourites when it comes to conjouring a showstopping treat.
Whether you’re making a cake, muffins or pavlova: “The fruit should be fresh, ripe and top quality,” says Frauke Hagemann, project manager for baking at the Dr Oetker test kitchen.
A layer of custard
If possible, go for fruit that’s not bruised. You might have to move quickly to prevent this from happening in the first place. For example, you can whip up a simple sponge cake base in no time. “Spread a layer of creme patissiere, a type of thickened custard, on the cooled base, then a mixture of different berries followed by a clear glaze,” explains food writer Gina Greifenstein.
Tartlets are another great option. Make a shortcrust pastry, line some greased tart cases with the pastry, bake and leave to cool. Then spread the individual tartlets with some melted chocolate, allow to get hard and fill with a layer of buttercream. You can then arrange the berries on top. “Finally, dust the fruit tartlets with some icing sugar and you have an impressive dessert,” says Greifenstein.
“If the fruit is to be baked, a cake batter or yeasted dough is great,” explains Hagemann. The rule of thumb is: Always carefully fold the fruit into the batter or arrange on top. When it comes to yeasted dough, knead gently or roll the dough up, similar to a cinnamon roll. This is because the fruit will burst when baked, and the juice escapes. The berries lose their shape and become mushy.
A super simple berry crumble traybake
Even when not baked, berries can lose their juice. This is prevented by a layer of creme patissiere or chocolate hazelnut spread. The chocolate spread works well as part of a redcurrant traybake. Greifenstein melts 250g butter for a 39-by-27-cm tin and adds 400g flour and 200g sugar to form a crumbly dough. Place two-thirds of the dough on the ungreased baking tray and press down lightly.
Beat four eggs with 100g sugar until thick and creamy, add 200ml each of neutral oil and cold coffee, then fold in three tablespoons of chocolate hazelnut spread. Fold in 300g flour and a teaspoon of baking powder. Pour the mixture onto the pastry base and spoon 600g redcurrants on top. Sprinkle the rest of the crumble mixture on top and bake at 200 degrees Celsius for 40 to 45 minutes.
An all-in-one method for blueberry cupcakes Another crowdpleaser: blueberry cupcakes with cream cheese frosting. Dr Oetker’s recipe for 12 cupcakes made using an all-in-one mixture goes like this: In a mixing bowl, whisk together 200g flour and a level teaspoon of baking powder and combine with 125g sugar, a sachet of vanilla sugar or a teaspoon of vanilla extract, grated lemon zest, 1/2 teaspoon salt, 100g soft butter or margarine, two eggs and two tablespoons of milk. Fold in 250g of blueberries.
Place 12 paper cake cases in a cupcake tray and divide the batter between the prepared cases using two spoons. Place the tray on the oven rack in the lower third of the oven and bake at 200 degrees Celsius for about 25 minutes. Leave to cool.
For the frosting, whip 200g cold whipping cream with a sachet of stabiliser until stiff. In another bowl, mix 200g full-fat cream cheese with two tablespoons each of sugar and lemon juice and a teaspoon of vanilla extract. Fold the whipped cream into the cream cheese. Use a piping bag to decorate the cupcakes, and dot with a few blueberries on top of each one.
Want to freeze baked goods with berries? Things can get mushy!
Can you freeze baked goods with berries? “Without the frosting, the blueberry cupcakes can be frozen,” says Hagemann. This usually also applies to cakes. However, the berries are mushy once fully thawed. But, “yeast pastries can generally be frozen and then briefly baked again after thawing,” says Hagemann. – dpa