Summer Berry Cake Delight

Sweet Tooth Flair

May 31

What truly sets apart this scrumptious berry cake is the delightful addition of locally sourced summer fruits. Dive into the essence of the warm season by savoring the juicy strawberries, tangy raspberries, and sweet blueberries - not only do they offer a burst of flavor, but they also deliver a dose of vitamin C, known for its immune-boosting properties. For those with the means, cultivating your own berries or hand-selecting them just before enjoying adds an extra layer of freshness.

Fun fact: Did you know that the picturesque Niagara Peninsula in Ontario is responsible for producing over 90% of the region's tender fruit crop, which includes luscious raspberries, strawberries, and blueberries? If growing your own isn't feasible, a trip to local farms presents a wonderful opportunity for a family outing, all while relishing these exquisite fruits.

I like to share this poem written by William Wordsworth (1815).

“Primroses, the Spring may love them—
Summer knows but little of them:
Violets, a barren kind,
Withered on the ground must lie;
Daisies leave no fruit behind
When the pretty flowerets die;
Pluck them, and another year
As many will be blowing here.

God has given a kindlier power
To the favoured Strawberry-flower.
When the months of spring are fled
Hither let us bend our walk;
Lurking berries, ripe and red,
Then will hang on every stalk,
Each within its leafy bower;
And for that promise spare the flower!”

Summer Berry Cake Delight

By Zosia Culinary Adventures | Date: May 31

Yield: 16-24 squares

Ingredients: all ingredients should be at room temperature

240g unbleached all purpose flour (Wheat Flour Type 500)
1/2 tsp baking powder
60g powdered sugar plus extra for dusting
190g cold unsalted butter
1 tablespoon sour cream or Greek yogurt
3 large eggs
500g fresh berries(strawberry, blueberry and raspberry) if using frozen must defrost prior using
1 tablespoon potato flour

Instructions: use a pan size 23x33cm and a marble rolling pin(chilled prior to use)

Sift twice the flour with sugar and baking powder. The lighter- the better.
Add chopped butter and rub it into the flour until the mixture resembles flakes.
Pour the the egg yolks and sour cream, knead the dough quickly with your hands. You can also use a scraper or a spoon.
Form a ball and wrap it into saran wrap. Refrigerate for 30 minutes.
Heat up the oven to internal temperature of 190°C or 374 °F.
Line neatly the baking pan with parchment paper. For the parchment paper to hold still use some butter to grease the pan.
Divide dough into 2 equal pieces. Put back one piece in the fridge.
Prepare fruits. Cut strawberries into slices if needed. Mix berries in the bowl with potato flour and set it aside.
Roll out the pastry on the floured surface with chilled marble rolling pin. If you don’t have one, use regular one that has been well covered with flour.
Roll out the pastry to a size that will fit the bottom of your pan.
Lift your rolling pin with pastry wrapped around it and cover the bottom of pan.
Prick the base of the pastry all over with a fork and bake it at preheated oven at 190°C or or 374 °F.
Simplified option: skip the step 9-12 and grate the cold dough on a coarse grater to fill the bottom pan.
Bake it for 10 minutes until slightly golden, let it cool down slightly.
Whip egg whites with icing sugar to a stiff peak and set it aside.
Roll out the second piece of dough on the floured parchment paper with chilled marble rolling pin.
Cut the dough into even strips 1/2 inch to 3/4 inch wide. Place it on the cutting board or cookie sheet and place it in the freezer for 3 minutes until is easy to lift each strip.
Spread evenly berries on the cooled cake, spread egg whites and assemble the lattice top with made strips. Cut and adjust pieces as you need. If the strips get too soft place it back in the freezer for few seconds.
Simplified option: instead of strips, grade a cold dough evenly over the egg whites.
Bake for about 30-40 minutes until golden brown.
You can sprinkle the berry cake with powdered sugar once it cooled down a bit.