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Tuesdays with Dorie: Berry Surprise Cake…?

January 20, 2009 · 12 Comments

Raspberries and cream

Well, there’s no cake, and thus, no surprise. I had planned to make Dorie Greenspan’s Berry Surprise Cake on Saturday, but was called into work last minute and spent the entire day in the office trying to put out a fire. Although I lost the day I had dedicated to baking, I didn’t want to skip the recipe entirely, and looked to the Playing Around column for any variations on the recipe. Luckily, I was able to take the quick route by making just the filling and serving it with fruit, instead of hiding it in the middle of a cake. Wish I could have made the cake, but after reading about all of the problems with the eggs, I doubt there would have been any way I could have handled it in what few precious hours I had to myself on Sunday.

Raspberries and cream

I’m not sure why so many people thought the filling was bland and tasteless. I thought it was delicious—so much so, that I took a spoon to it quite a few times and ate it on its own, sans raspberries. I made the filling with Neufchâtel instead of cream cheese and Splenda instead of granulated sugar…I wonder if that made a difference?

Raspberries and cream

Thanks to Mary Ann for picking a bright and lovely recipe for one of the dreariest weeks ever. With heaps of snow and plunging temperatures, the sweet and juicy raspberries nestled in pillows of cream were a welcome treat. The recipe for the cream filling is below, but for Dorie’s full recipe for Berry Surprise Cake, visit Mary Ann’s blog, Meet Me in the Kitchen. And take a look at how the other TWD members did with their cakes!

Recipe: Cream Filling
Adapted from Baking: From My Home to Yours by Dorie Greenspan

  • 6 ounces Neufchâtel, at room temperature
  • 1/2 cup plus 2/3 cup heavy cream
  • 1 tablespoon Splenda
  • 1 1/2 teaspoons pure vanilla extract

Working with a stand mixer, preferably fit with a paddle attachment, or with a hand mixer in a large bowl, beat the Neufchâtel at medium speed until soft, smooth and fluffy. While beating, gradually add 1/2 cup of the cream, the Splenda and vanilla and continue to beat until the cream is absorbed and the cheese is smooth. Scrape the mixture into a medium bowl.

Pour the remaining 2/3 cup cream into the bowl you beat the Neufchâtel in (there’s no need to wash it) and, using the whisk attachment or the hand mixer, whip the cream until it holds firm peaks. Stir about one quarter of the whipped cream into the Neufchâtel mixture, then fold in the rest.

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Tags: Dessert · Fruit · Tuesdays with Dorie

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12 responses so far ↓

  • 1 Amanda // Jan 20, 2009 at 7:32 am

    Oh how pretty that looks! Mine turned out pretty, but it fell too much and I wasn’t happy with the flavor of the cake. Oh well, next week! :)

  • 2 Vibi // Jan 20, 2009 at 7:41 am

    I’m with you on that… the filling, I thought was pretty darn good!
    Although… I was looking forward to see what you’d come up with for the cake, I’ll be patient and wait for next week ginger one! LOL

  • 3 Danielle // Jan 20, 2009 at 9:01 am

    I am glad you were able to enjoy the filling with the berries. Maybe you can try to make the cake some other time.

  • 4 Michelle // Jan 20, 2009 at 10:28 am

    Wow that’s pretty! I love all your TWD recipes, especially those corn muffins. I’ll DEFINITELY be trying them this weekend. What exactly are the TWD recipes about?

  • 5 Sabrina // Jan 20, 2009 at 11:08 am

    The filling was great. I wish i would’ve skipped making the cake part.

    Next time I will just make it with pound cake I think…

  • 6 Erin // Jan 20, 2009 at 12:45 pm

    Wow! What a good idea! Your pictures look so scrumptious and I agree the filling was so tasty and definitely the best part! GREAT JOB!!

  • 7 kim // Jan 20, 2009 at 12:47 pm

    it looks yummy! i liked the filling as-is too, especially along with the fruit. glad you got to have at least part of the dessert!

  • 8 carolina // Jan 20, 2009 at 1:43 pm

    I like that you did this! It looks nice. I used raspberries, too. I like mixed berries. I am going to use my leftover filling for a breakfast thing. See ya next week.

  • 9 Michelle // Jan 20, 2009 at 2:09 pm

    Great job. My cake sunk but it was tasty!

  • 10 chocolatechic // Jan 20, 2009 at 2:39 pm

    Way to make it work.

  • 11 dharmagirl // Jan 21, 2009 at 4:07 pm

    i love the contrast of berries and fluffy filling! i liked the filling too–i also used neufchatel and florida crystals natural cane sugar, which is little caramelly. yummm.

    good call on the cake–it took a long time to make and was a little finicky.

  • 12 juju73 // Jan 21, 2009 at 7:04 pm

    Looks like the perfect dessert! Nice job!

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