Transfer 1 1/3 cups jam to small bowl, cover, and refrigerate until firm, about 3 hours. Transfer blueberry mixture to medium saucepan and bring to simmer over medium heat, stirring occasionally, until mixture is bubbling and just starting to thicken, 6 to 8 minutes.
Add blueberries and pulse until chopped coarse, 6 to 8 pulses. For the Jam Filling: Process granulated sugar, pectin, and salt in food processor until combined, about 3 seconds. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.ĥ. Let cakes cool in pans on wire rack for 10 minutes. Bake until tops are light golden and toothpick inserted in center comes out clean, 18 to 22 minutes (for 8-inch pans) or 20 to 25 minutes (for 9-inch pans), rotating pans halfway through baking. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds (batter may look slightly curdled). Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.ģ. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined, about 5 seconds. Mix milk, egg whites, and vanilla together in 2-cup liquid measuring cup.
Grease two 9-inch or three 8-inch round cake pans, line with parchment paper, grease parchment, and flour pans.Ģ. For the Cake Rounds: Adjust oven rack to middle position and heat oven to 350 degrees. And because the filling contains pectin, we found that we could add increasing amounts of filling to the frosting to get the different shades of color without diluting it (although, in a warm kitchen, chilling the dark shades of frosting helps). Cream cheese frosting was the perfect pairing for blueberries-we preferred it to plain buttercream frosting.ġ2 tablespoons unsalted butter, softened but still coolĢ tablespoons low- or no-sugar-needed fruit pectinġ5 ounces (3 cups) fresh or thawed frozen blueberriesġ 1/2 cups (6 ounces) sifted confectioners' sugarĨ ounces cream cheese, cut into 8 pieces and softenedġ.
#RAINDROP CAKE CHICAGO SKIN#
Also, we found that we needed to pass the portion of the blueberry filling used in the frosting through a fine-mesh strainer, or it left the frosting full of ugly bits of skin that marred the appearance of the cake. To achieve the proper ombre effect (colors that blend into one another from dark to light) with the frosting, having a cake stand with a turntable is a must. This Blueberry Jam Cake from 'Cook's Country' achieves an ombre effect by incorporating different amounts of jam into the frosting It may require a bit more effort, but it will look stunning in a picture – or you could just bypass making it look pretty and dive right in. But you want your dessert to not just look great but taste great, too, so why not take a simple classic instead of a fad and dress it up with a decorative effect? That's exactly what the stalwarts at Cook's Country have done with this Blueberry Jam Cake, incorporating different ratios of jam into the same frosting to achieve three different shades of purple and a lovely shaded ombre gradient. In our Instagram era, people have come up with all sorts of visually appealing desserts, from raindrop cakes to souffle pancakes to all sorts of black-stained treats made from activated charcoal.
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