Unveil the delights of summer with a light and airy yeast cake, brimming with the sweet and tart flavors of summer berries. Whether it’s cherries, blueberries, or any berry you have tucked away in your freezer, this cake is a testament to the joy of baking with seasonal treasures, making it a perfect dessert that brings a hint of summer warmth to any table.
Why You’ll Love This: This Summer Berry Yeast Cake is not just a treat for the palate but also a feast for the eyes. The combination of soft, fluffy dough with the burst of berry flavors offers a perfect balance of sweetness and tang. It’s a versatile cake that can be enjoyed at any time of the day, be it a leisurely breakfast, an afternoon snack, or as a delightful end to your evening meal.
Perfect Occasion: Ideal for weekend baking projects, family gatherings, or simply when you crave something sweet yet not too heavy. This cake is also a wonderful way to make use of the frozen berries waiting in your freezer, bringing a taste of summer to colder months.
Decoration Tips: For an elegant presentation, dust the cooled cake with powdered sugar. Arrange a few fresh berries on top for a splash of color and texture. Serving it on a vintage cake stand or a simple yet stylish plate can elevate its appearance, making it ready for any occasion.
Dough Preparation:
- Dissolve 30g of yeast in 120ml of warm (not hot) milk with 1 teaspoon of sugar and 1 tablespoon of flour. Cover and let it rise until bubbly.
- Melt 60g of butter gently and allow it to cool to lukewarm.
- Whip 3 eggs with 40g of sugar and a pinch of vanilla sugar until fluffy. Sift 300g of all-purpose flour (preferably type 500) into a mixing bowl. Add the whipped eggs, yeast mixture, and cooled butter. Knead for about 10 minutes to form a somewhat loose dough. Cover with cling film and let it rise in a warm place for about 1 hour.
Forming the Cake:
- Line a 20x30cm baking tray with parchment paper. Spread the risen dough onto the tray, smoothing it out with your hands evenly. Scatter frozen (or fresh) berries across the top without thawing them.
Crumble Topping:
- Combine 40g of butter, 60g of flour, and 30g of powdered sugar by rubbing them together with your fingers until crumbly.
Baking:
- Cover the cake with a clean cloth and let it rise again in a warm place for about 15 minutes. Bake in a preheated oven at 180°C (356°F) for 30-35 minutes. Let cool and dust with powdered sugar.
Additional Tips:
- Bake on a lower rack to prevent over-browning at the top. Do not add extra flour to the dough.
- Ensure ingredients are at room temperature, and the milk and butter are not too hot.
- Patience is key with yeast dough; allow it ample time to rise for the best texture.
This Summer Berry Yeast Cake is a reminder of the simple pleasures in baking and the joy of enjoying the flavors of summer, no matter the season. Savor each bite and enjoy!
