Sour Cream Cake With Macerated Berries
A light, tender sour cream cake sliced and topped with Grand Marnier-macerated mixed berries, whipped cream, and powdered sugar.
Ingredients
- 1/3 cup unsalted butter, room temperature
- 1 0.5 cup sugar
- 2 count egg yolks
- 2 0.3 cup flour
- 0.3 tsp baking soda
- 1 0.8 tsp baking powder
- 0.5 tsp salt
- 1 cup sour cream
- 1 tsp pure vanilla extract
- 2 count egg whites, beaten until stiff
- 1 pint blueberries
- 1 pint raspberries
- 1 pint strawberries, sliced
- 1 drizzle Grand Marnier, to taste
- 2 cup sweetened whipped cream
Instructions
- 1
Preheat oven to 375°F. Grease a 9-inch springform pan. Cream butter and 1 cup sugar. Add egg yolks and beat until incorporated.
- 2
Sift together flour, baking soda, baking powder, and salt. Add to butter mixture in 3 parts, alternating with sour cream. Beat until smooth. Add vanilla. Fold in beaten egg whites.
- 3
Pour into prepared pan and bake 25 minutes until a toothpick comes out clean. Cool on a wire rack.
- 4
In a bowl, combine remaining ½ cup sugar with all berries. Lightly mash with a fork. Add Grand Marnier to taste.
- 5
Slice cake and plate. Spoon macerated berries over each slice. Garnish with whipped cream and powdered sugar.