cake

Crème Fraîche Cake With Roasted Berries and White Chocolate Buttercream

Tuesday, June 13, 2017

Crème Fraîche Cake With Roasted Berries and White Chocolate Buttercream | Sarah Kieffer

My children are curious ones, often on tip-toe or climbing up onto kitchen stools, trying to figure out what I’m always doing in the kitchen. Sometimes they jump in and help: throwing on their little aprons and grabbing spatulas and whisks, and other times they are content with just peeking into bowls and moving on. I find their interest in that space constantly ebbs and flows, and the days I’m in a hurry and don’t need help are the days they seem to want to offer it, and the occasions I’m dying to bake with them and teach them new things, well, those are the days they’d rather be doing anything else. Every once in awhile we land on the same page. My daughter is more eager than my son; he wants to sneak cookie dough, she wants to shape and bake cookies. I’ve watched her come a long way in the kitchen, and enjoy the moments when we make something together.

I’ve discovered that while she’s come a long way, I, however, still  have some needed areas of growth. Basically, I can be a control freak. I find myself hovering and managing. I want to pre-measure the ingredients, and find the right bowl. I don’t fully trust her to dip and sweep or mix things fully. She is well aware of my tight grip while sweetly encouraging me to step back and let her try. She is sure of her abilities, and isn’t worried when she’s lacking. This is the hardest part of parenting for me: watching your child get to a place you’ve been training them for, and then having to let go, trusting they can do whatever it is you’ve been preparing them to do. I’ve spent so much time nurturing and caring and equipping, that when my child is finally ready, I want to keep tagging along to micromanage any mishaps, not fully confident in her abilities.

I’m slowly making progress.

Child Mixing Batter | Sarah Kieffer | The Vanilla Bean Blog

Crème Fraîche Cake With Roasted Berries | The Vanilla Bean Blog

Spatula and Baking Dish Stained with Berries | Sarah Kieffer

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La Creuset Spatulas | Sarah Kieffer

Crème Fraîche Cake With Roasted Berries and White Chocolate Buttercream | Sarah Kieffer

We did have a lot of fun together, making this crème fraîche cake. My kids could have gobbled up the crème fraîche layers plain (I could have as well), but the berries and white chocolate buttercream take this to the next level.

Le Creuset kindly sent us this 5 piece utensil set (with crock) from their Craft Series to use on our cake experiements (or #cakexperiments, as I like to call them on Instagram), and so far I’m impressed. The spatulas are ‘made for scraping the bowl clean’, and they do an incredible job. Their smooth surface is great for scraping batter from the surface in just two strokes, and the ergonomic handle keeps hand secure when scraping or spreading. And yes, this spatula can also spread, which is a dream come true. And guess what! One lucky reader can win this utensil set! All you need to do to enter is leave a comment below (along with an email). This contest is open to US residents only. Winner will be announced June 20th, 2017. (For an extra entry,  follow Le Creuset on Instagram.)

Crème Fraîche Cake With Roasted Berries and White Chocolate Buttercream | Sarah Kieffer

Crème Fraîche Cake with Roasted Berries and White Chocolate Buttercream Recipe

This cake is similar to the Blackberry White Chocolate Cake found in my cookbook (affiliate link), but I’ve replaced the sour cream with crème fraîche,
and it is currently my favorite way to make it. I used Vermont Creamery crème fraîche. You may have a little bit of roasted fruit left over, but this would taste delicious spooned over ice cream or yogurt. Don’t put the extra fruit in-between the layers; the cake is too tender for all of that fruit, and it will slide around.

crème fraîche cake
1/2 cup whole milk
3/4 cup crème fraîche
5 large egg whites
2 teaspoons pure vanilla extract (use clear vanilla extract for a slightly whiter cake)
2 1/4 cup (320g) all-purpose flour
1 1/2 cup (297g) granulated sugar
4 tsp baking powder
½ tsp salt
12 tablespoons (170g) unsalted butter, room temperature, cut into 1-inch pieces

Berries In Roasting Pan | Sarah Kieffer

roasted fruit
8 ounces (227g) strawberries, hulled and quartered
3 ounces (85g) blackberries
3 ounces (85g) raspberries
1/3 cup granulated sugar
Pinch salt
1 teaspoons lemon juice
1 tablespoon unsalted butter, cold
1 teaspoon gelatin
1 tablespoon water

white chocolate buttercream
8oz (226g) good white chocolate, chopped
3/4 pound (3 sticks; 339g) unsalted butter, room temperature
1 tbsp pure vanilla extract
3 tbsp light corn syrup
¼ tsp salt
2 cups (226g) confectioners’ sugar

For the cake
Adjust an oven rack to the middle position. Preheat the oven to 350F. Butter and flour three 8in x 2-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl or liquid measuring cup, whisk the milk, crème fraîche, egg whites, and vanilla.

In the bowl of a stand mixer fitted with a paddle, mix the flour, sugar, baking powder, and salt until combined. With the mixer running on low, add the butter one piece at a time, beating until the mixture resembles coarse sand. With the mixer still running on low, slowly add half the wet ingredients. Increase the speed to medium and beat until the ingredients are incorporated (about 30 seconds). With the mixer running on low, add the rest of the wet ingredients, mixing until just combined. Increase the speed to medium and beat for 20 seconds. Scrape down the sides and bottom of the bowl, and use a spatula to mix the batter a few more times. Divide the batter between the prepared cake pans and smooth the tops. Tap the pans gently on the counter two times each to help get rid of any bubbles.

Bake for 17-22 minutes, rotating the pans halfway through, until the cakes are golden-brown and pull slightly away from the sides and a wooden skewer inserted into the centre comes out with a faint bit of crumb. Transfer to a wire rack and let cool for 30 minutes. Turn the cakes out onto the rack, remove the parchment paper, and allow to cool.

For the roasted fruit
Adjust an oven rack to the middle position, and preheat the oven to 400F. Place all the fruit in a roasting pan (a glass pan will work, too). Toss with the sugar, salt, and lemon juice.

Bake for 15-20 minutes, until the fruit is soft and has released a lot of liquid, stirring occasionally (you want the strawberries soft enough to smash with a wooden spoon).

Take the pan out of the oven and gently smash the fruit (especially the strawberries) into bite-sized pieces. Add the butter and stir until melted and combined.

In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. When ready, add to the warm fruit and stir until combined. Cover the fruit and let cool to room temperature, then chill in the refrigerator until ready to use.

For the white chocolate buttercream
Put about 1-inch of water in a medium saucepan and bring it to a gentle boil.

Melt the white chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted and set aside to cool slightly.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until light yellow and fluffy (about three minutes). Add the vanilla, corn syrup and salt, and mix on medium until combined. Turn the mixer to low and gradually add the sugar. Beat on medium until smooth and creamy, stopping to scrape down the sides of the bowl as necessary (2-3 minutes). Add the white chocolate and beat on low until combined.

To assemble
Place one cake layer on a turntable or serving plate. With an offset spatula, spread the top with a third of the buttercream. Top with 1/3 cup of the roasted, cooled fruit and spread it evenly over the surface. Place the second cake layer on top and frost with a third of buttercream and another 1/3 cup of fruit. Place the final layer on top and evenly coat the cake with the remaining buttercream. Decorate as desired.

Crème Fraîche Cake With Roasted Berries and White Chocolate Buttercream | Sarah Kieffer

 

  • Reply
    Ogi the Yogi
    Monday, February 11, 2019 at 9:56 pm

    Hi!

    I have soooo many left-over egg whites. I also made your creme fraiche recipe over the weekend, so yummy. I was just wondering how many grams of egg whites would you roughly say I need?

    I have a scale and measure all my ingredients.

    • Reply
      Yvonne
      Saturday, June 15, 2019 at 10:15 am

      Best recipe…. make it all the time?? I do mascarpone whip with sometime?

      • Reply
        Yvonne
        Saturday, June 15, 2019 at 10:16 am

        Those were suppose to be exclamation marks!!!?????Lol!!!

  • Reply
    Maggie
    Wednesday, August 1, 2018 at 11:21 pm

    Can this cake be frozen?

  • Reply
    Stacy
    Saturday, July 14, 2018 at 7:15 pm

    So beautiful! Love creme fraiche in baked goods (especially Vermont Creamery 🙂 ) Just purchased a Le Creuset Zen teapot…Love!

  • Reply
    Laura
    Saturday, July 14, 2018 at 10:37 am

    ?? Would like to win both! The gorgeous cake and the gorgeous spatula’s! ?? ;•)

  • Reply
    Ellen
    Saturday, July 14, 2018 at 10:35 am

    This looks perfect for summer.

  • Reply
    Merissa
    Thursday, October 12, 2017 at 9:18 am

    Do you think this cake would pair well with a lemon curd filling and rosewater buttercream, or would it most likely be too tart? Thanks!

  • Reply
    Roshni
    Friday, July 21, 2017 at 5:15 pm

    I love the combination of berries and white chocolate!

  • Reply
    Ellen Munsterman
    Saturday, July 15, 2017 at 9:14 pm

    Looks so delicious! Great job!

  • Reply
    Laura Edgerton
    Thursday, July 13, 2017 at 7:12 am

    This cake looks so good. I adore anything with berries and creme fraiche!

  • Reply
    Lacey Stanage
    Wednesday, July 12, 2017 at 1:00 pm

    Can’t get enough of strawberries these days so this looks wonderful 🙂

  • Reply
    Jennifer
    Thursday, July 6, 2017 at 4:45 pm

    Love your cookbook, this cake is gorgeous and I need to make it immediately… and hopefully again in 2 weeks with le crueset set!

  • Reply
    Madeleine
    Wednesday, June 28, 2017 at 1:53 am

    Gorgeous

  • Reply
    Jessi
    Monday, June 26, 2017 at 8:14 am

    Wow, that cake looks amazing!!!! I have to try making it this weekend. Thanks for sharing:)

  • Reply
    Debra
    Sunday, June 25, 2017 at 2:31 pm

    I love everything about this cake – creme fraiche, roasted berries and white chocolate – perfection! I will be making this for our 4th of July dessert… Thank you!

  • Reply
    Sarah
    Sunday, June 25, 2017 at 9:18 am

    Le Crueset is my FAV! And I can’t wait to try this cake recipe. What a great idea to use creme fraiche!

  • Reply
    Maria
    Thursday, June 22, 2017 at 8:00 pm

    I hate it when spatulas aren’t truly made for scraping!!! Its always such an exciting score when you find one that does a good job of this!!

    The flavors in this cake sound completely amazing. I LOVE creme fraiche and every buttercream of yours that I have made are the perfect balance of silky smooth creaminess without being cloyingly sweet. YUM!

  • Reply
    Abby | Lace & Lilacs
    Thursday, June 22, 2017 at 9:40 am

    A beautiful post to read, Sarah. This cake is stunning. <3

  • Reply
    Sheri
    Tuesday, June 20, 2017 at 10:42 pm

    Beautiful pics and this looks delicious!! Followed Le Creuset on Instagram.

  • Reply
    Whitney
    Tuesday, June 20, 2017 at 8:53 pm

    Am I too late? Cake looks amazing!

  • Reply
    Beverly McCoy
    Tuesday, June 20, 2017 at 2:44 pm

    I’m a new reader! Beautiful blog. Please enter me to win. Thanks

  • Reply
    Mark N
    Tuesday, June 20, 2017 at 12:41 pm

    This recipe looks lovely! Love your recipes, your book (have made many recipes out of it), your blog… you’re fantastic! Thank you for continuing to inspire bakers everywhere!

  • Reply
    Eun
    Monday, June 19, 2017 at 9:21 pm

    Love the recipe and le creuset.

  • Reply
    Lisa Lyerly
    Monday, June 19, 2017 at 3:41 pm

    My god that sounds good! I wish I could get one from you. I don’t think mine would turn out. Guess I’ll stick to more basic things. ?

  • Reply
    Jennifer Schmidt
    Monday, June 19, 2017 at 3:10 pm

    It all looks beautiful.

  • Reply
    Rhia
    Monday, June 19, 2017 at 11:54 am

    This looks delicious!

  • Reply
    Kristi
    Monday, June 19, 2017 at 11:19 am

    Looks like a great recipe. And this is me entering: kristi.lemoine@gmail.com

  • Reply
    Monica M
    Monday, June 19, 2017 at 7:43 am

    Absolutely beautiful!

  • Reply
    Sarah
    Sunday, June 18, 2017 at 11:59 pm

    I’ve been just consumed with the cookbook that I’ve stepped back from the blog. Catching up now and wanting to make all of the things!

  • Reply
    Amy L
    Sunday, June 18, 2017 at 5:28 pm

    I follow Le Creuset on Instagram https://instagram.com/aleach61/

  • Reply
    Amy L
    Sunday, June 18, 2017 at 5:27 pm

    Your cake looks beautiful and yummy!

  • Reply
    Carolsue
    Sunday, June 18, 2017 at 4:16 pm

    I follow LeCreuset on Instagram as @Cezovski9 for an extra entry

  • Reply
    Carolsue
    Sunday, June 18, 2017 at 4:15 pm

    I wish I could bake cakes that looked that nice! I’d love to win!

  • Reply
    Brenda Haines
    Sunday, June 18, 2017 at 12:05 pm

    I am a berry addict! This cake looks so freaking good right now!! I must make it soon 🙂

  • Reply
    Lexie
    Sunday, June 18, 2017 at 11:04 am

    Looks fabulous!

  • Reply
    Joan
    Sunday, June 18, 2017 at 10:58 am

    Love your blog, your stories and the beautiful and inspirational baking and learning about new kitchen tools.

  • Reply
    Haley | Brewing Happiness
    Sunday, June 18, 2017 at 10:12 am

    That’s one hell of a gorgeous cake! xoxo

  • Reply
    kelli winter
    Sunday, June 18, 2017 at 3:06 am

    Isn’t it great finding tools that actually work well?

  • Reply
    Christiana Ficken
    Sunday, June 18, 2017 at 1:48 am

    So beautiful! Can’t wait to try this recipe!

  • Reply
    Mary
    Sunday, June 18, 2017 at 12:47 am

    Yum! Excited to try out their utensils.

  • Reply
    Al
    Sunday, June 18, 2017 at 12:12 am

    Love the look of this cake!

  • Reply
    Tina W
    Saturday, June 17, 2017 at 4:12 pm

    I also follow Le Creuset on instagram (tinawoo21)

  • Reply
    Tina W
    Saturday, June 17, 2017 at 4:11 pm

    That cake has me drooling! I’ll be trying it for Fathers Day, but minus the raspberries since both Pops and I are allergic.

  • Reply
    princess jubilo
    Saturday, June 17, 2017 at 12:14 pm

    Omg looks divine! And for sure it tastes amazing! Would love to try baking. Le Creuset tools should help since I don’t have much baking supplies as a newbie baker.
    xx,
    @princessweetah
    princess_sitti@yahoo.com

  • Reply
    Carol
    Saturday, June 17, 2017 at 5:51 am

    This looks so delicious. All of my favorites assembled beautifully in a delicate, delectable dessert.

  • Reply
    Sonia
    Saturday, June 17, 2017 at 5:28 am

    Oh my goodness, is that one of the most beautiful cakes I’ve ever seen!

  • Reply
    Beatriz navarro
    Saturday, June 17, 2017 at 12:39 am

    I love this cake it’s was amazing and a hit At my dinner party

  • Reply
    Amy
    Friday, June 16, 2017 at 10:08 pm

    Beautiful cake and photography. Have fun with those little ones in the kitchen!

  • Reply
    Sheryce
    Friday, June 16, 2017 at 9:52 pm

    Beautiful blog and fabulous Le Creuset products! Can’t wait to try the recipe!

  • Reply
    Ilene Devora
    Friday, June 16, 2017 at 2:35 pm

    Gorgeous Cake, never had roasted fruit on a delicate cake, I’m definately going to have to try this.

  • Reply
    Maria C
    Friday, June 16, 2017 at 2:33 pm

    This looks gorgeous ?

  • Reply
    Dana Lempesis
    Friday, June 16, 2017 at 1:00 pm

    Good tools are the best! ?? the roasted fruit!

  • Reply
    Heather
    Friday, June 16, 2017 at 11:55 am

    This is the prettiest thing I’ve seen all week. It might even sway us to like white chocolate finally! Cheers.

    • Reply
      kelli winter
      Sunday, June 18, 2017 at 3:09 am

      Guittard or Vahlrona make actual real, not too sweet white chocolate. I swore I would never bake with white chocolate, these products changed my mind!

  • Reply
    Kiri
    Friday, June 16, 2017 at 11:41 am

    That looks delicious! Le creuset seems to make everything in the kitchen better!

    Kiriw@ltcafe.net

  • Reply
    Amalia Pagura
    Friday, June 16, 2017 at 11:37 am

    Looks beautiful and delicious!

  • Reply
    Carrie Luiten
    Friday, June 16, 2017 at 11:35 am

    I never seem to have enough spatulas around during my baking and I’ve so been eyeing the Le Creuset crock. Love the “vanilla” color ?

  • Reply
    Rust
    Friday, June 16, 2017 at 11:31 am

    Follow LeCreuset on instagram @rusthawk1.

  • Reply
    Rust
    Friday, June 16, 2017 at 11:31 am

    Your cake is beautiful! Thanks for throwing my name in the hat! Love those utensils.

  • Reply
    Marji Schoeneman
    Friday, June 16, 2017 at 11:23 am

    I have some creme fraiche I made a few days ago and don’t want it to go to waste, so when I saw Creme Fraiche Cake, I was inspired. I have some homemade jam I think I will use in lieu of the roasted fruit although that does sound wonderful. Thank you, and hats off to Le Creuset as well, I love their products, very high quality.

  • Reply
    Annie Payseur
    Friday, June 16, 2017 at 11:12 am

    That cake looks delicious! Love your notes on parenting, too.
    As for the tools/crock, mine could definitely use an upgrade. : )

  • Reply
    Kelsey Curtis
    Friday, June 16, 2017 at 10:37 am

    This cake its so so cute. The flowers are also such a sweet little touch!! Yahooooo for Le creuset, gotta love it!

  • Reply
    Erin khod
    Friday, June 16, 2017 at 10:32 am

    Looks yummy, will have to try this recipe soon !!

  • Reply
    michelle @ hummingbird high
    Friday, June 16, 2017 at 10:27 am

    this is so beautiful; i love the idea of a creme fraiche cake. xo

  • Reply
    Julie S.
    Friday, June 16, 2017 at 10:26 am

    I wish I can bake this good! This cake looks very delicious!

  • Reply
    Victoria White
    Friday, June 16, 2017 at 10:14 am

    That looks amazing! I can’t wait to try that!
    victorialeeprice@gmail.com

  • Reply
    Dawn Schmitt
    Friday, June 16, 2017 at 9:50 am

    I think I may make this tonight!!

  • Reply
    Morgan Willis Hudgins
    Friday, June 16, 2017 at 9:47 am

    Cake looks delicious! I plan on making one if I win the giveaway!

  • Reply
    Kelsey
    Friday, June 16, 2017 at 9:47 am

    This is gorgeous and sounds delicious!

  • Reply
    Amy S
    Friday, June 16, 2017 at 9:41 am

    I’ve never thought of roasted fruit before! This is a beautiful thing! Thank you for the recipe!

  • Reply
    Marni Sargeant
    Friday, June 16, 2017 at 9:39 am

    Your desserts look so amazing. Your photo are so beautiful.

  • Reply
    Nicole Huckins
    Friday, June 16, 2017 at 9:38 am

    This cake looks divine! I am absolutely making it for my birthday next month. Following you and le creuset on IG @coletteruby!

  • Reply
    Maariya
    Friday, June 16, 2017 at 9:35 am

    That cake looks so good! And yay for giveaways 🙂

  • Reply
    Margery G Jones
    Friday, June 16, 2017 at 9:27 am

    An Amazingly Beautiful Cake!

  • Reply
    Mallory
    Friday, June 16, 2017 at 9:27 am

    This cake sounds and looks amazing! Can’t wait to try it!

  • Reply
    Stephanie Urban
    Friday, June 16, 2017 at 9:16 am

    I love this! I will have to try this one! Hopefully with some le creuset goodies to help ?

  • Reply
    Sylvia
    Thursday, June 15, 2017 at 7:58 pm

    Putting roasted fruit in between cake layers is simply brilliant!

  • Reply
    bella
    Thursday, June 15, 2017 at 4:52 pm

    Gorgeous cake and awesome giveaway!

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