This Easy bay cake with mie garnish is a delicious and simple dessert perfect for any occasion. Made with fresh mixed berries, a base of fluffy cakes and a butter crumb trim, this cake is both light and indulgent. The brilliant flavors of lemon zest and vanilla complete the berries, creating a perfect balance between softness and freshness. Whether you are organizing a summer party, you enjoy a weekend treat or you are looking for a simple dessert to serve brunch, this bay cake is sure to impress. Serve it with whipped cream or ice cream for an additional indulgence touch.
Ingredients:
For the bay cake:
3 large eggs, room temperature
1 cup of granulated sugar
1/4 mug of light olive oil
2 cups of versatile flour, measured correctly
2 1/2 teaspoon of baking powder
1 tablespoon of lemon zest (from 1 large lemon)
1 teaspoon of vanilla extract
1/3 cup of Seltzer or Soda Club water
Mixed bays of 10 oz (about 2 cups)
For the fall of crumbs:
3/4 Multipurize flour cup
1/4 cup of granulated sugar
4 tablespoons of non -salty butter, softened
1/4 tsp. Sea salt
Instructions:
Prepare the pan: Preheat the oven to 350 ° F (175 ° C). Line the bottom of a spring saucepan with parchment paper and lightly grease the sides with butter.
Make the cake dough: In a large bowl to mix, beat the eggs and sugar at high speed using an electric hand mixer (or a support drummer) for about 5 minutes, up to thickness and pale. Stir in olive oil.
Mix dry ingredients: In a small separate bowl, whisk the flour and baking powder. Gradually add half of the flour mixture to the dough, mixing at low speed until it is just combined.
Add the aromas: Stir in lemon zest and vanilla extract. With the low -speed mixer, add the Seltzer water (or the soda club), mixing until it is completely incorporated. Add the remaining half of the flour mixture and mix until they are combined.
Assemble the cake: Transfer the dough to the prepared spring mold and smooth the top with a spatula. Distribute the mixed berries evenly on top of the dough.
Prepare the crumb filling: In an average bowl, mix the flour, sugar, butter and sea salt. Use your fingers to rub the butter in the flour mixture, creating a friable texture.
Cook: Sprinkle the fall of a thousand evenly on the berries. Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. (Ours was perfect at 48 minutes away.) Be careful not to overwhelm, because the cake could be dry.
Cool and serve: Let the cake cool slightly before removing from the pan in spring. Side and enjoy a hot or at room temperature.
Why are you going to love this recipe
This Easy bay cake with mie garnish is a delicious dessert perfect for any occasion. The cake is light, soft and filled with juicy mixed berries, while the crumb filling adds a sweet and butter crunch. It’s simple to do, and the combination of lemon and vanilla zest gives it a fresh and bright flavor. This cake is perfect for summer gatherings, relaxed meetings or whenever you want a fruity and indulgent treat.
Advice
Use ingredients at room temperature: Make sure your eggs are at room temperature to make sure the dough is gathering smoothly and the cake increases evenly.
Do not overmix: When adding the flour mixture, mix until it incorporates to avoid over-work of the dough, which can lead to a dense cake.
Adjust the variety of berries: Do not hesitate to exchange mixed berries for your favorite variety, such as strawberries, raspberries or blueberries.
Variations and substitutions
Without dairy products: For a version without dairy products, replace the butter in the fall of crumb with an alternative to butter without dairy products and use non -dairy milk instead of the soda club.
Sugar substitutes: You can use coconut sugar, honey or maple syrup instead of granulated sugar if you prefer a more natural sweetener.
Add nuts: For more crunch and flavor, add chopped nuts like nuts or almonds to the crumbs filling.
Faq
Can I use frozen berries? Yes! The frozen berries will work very well, but be sure not to defrost them before adding them to the cake to prevent the paste from becoming too aqueous.
How to store the remains of cake? Keep the leftover cake in an airtight container at room temperature up to 3 days. You can also refrigerate it for a longer freshness.
Can I make this cake in advance? Yes, this cake can be done one day in advance and stored covered at room temperature. The flavors can even improve after sitting a little.
Portion
This cake is delicious served as is or with a spoonful of whipped cream, vanilla ice cream or a spoon of yogurt. It is perfect for breakfast, brunch or as a dessert with a cup of tea or hot coffee.
Suggestions
Add a net: For more softness, water the cake with a simple frosting made from powdered sugar and lemon juice.
Combine with a drink: Serve with light tea or a glass of frothy water to balance the softness of the cake.
Easy bay cake with mie garnish
Ingredients
For the bay cake:
3 large eggs, room temperature
1 cup of granulated sugar
1/4 mug of light olive oil
2 cups of versatile flour, measured correctly
2 1/2 teaspoon of baking powder
1 tablespoon of lemon zest (from 1 large lemon)
1 teaspoon of vanilla extract
1/3 cup of Seltzer or Soda Club water
Mixed bays of 10 oz (about 2 cups)
For the fall of crumbs:
3/4 Multipurize flour cup
1/4 cup of granulated sugar
4 tablespoons of non -salty butter, softened
1/4 tsp. Sea salt
Instructions
Prepare the pan: preheat the oven to 350 ° F (175 ° C). Line the bottom of a spring saucepan with parchment paper and lightly grease the sides with butter.
Make the cake dough: in a large bowl to mix, beat the eggs and sugar at high speed using an electric hand mixer (or a support mixer) for about 5 minutes, up to thickness and pale. Stir in olive oil.
Mix the dry ingredients: in a small separate bowl, whisk the flour and baking powder. Gradually add half of the flour mixture to the dough, mixing at low speed until it is just combined.
Add the aromas: incorporate the lemon zest and the vanilla extract. With the low -speed mixer, add the Seltzer water (or the soda club), mixing until it is completely incorporated. Add the remaining half of the flour mixture and mix until they are combined.
Assemble the cake: transfer the dough to the prepared spring pan and smooth the top with a spatula. Distribute the mixed berries evenly on top of the dough.
Prepare the handcuff of crumbs: in a medium bowl, mix the flour, sugar, butter and sea salt. Use your fingers to rub the butter in the flour mixture, creating a friable texture.
Cook: Sprinkle the breadcrumbs evenly on the berries. Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. (Ours was perfect at 48 minutes away.) Be careful not to overwhelm, because the cake could be dry.
Cool and serve: let the cake cool slightly before removing the spring mold. Side and enjoy a hot or at room temperature.
