What’s the best way to enjoy crème fraîche? Crème Fraîche Cake!
This Crème Fraîche Cake recipe by Chef Raymond Morales is the perfect vehicle for getting anyone to eat more fruit–and love every minute of it.
What is crème fraîche?
The cake’s simple, slightly sour flavor cries out for crimson berries, bursting pomegranate or slices of stone fruit. The main flavoring in this simple cake is crème fraîche. Crème fraîche is made from cream with an added fermenting agent. It is similar to sour cream, except that it’s higher in fat and has a thicker, more rich texture and a more subtle tang. If you haven’t started cooking with it yet, now is the time to try.
This recipe looks complex. But taken step by step, it’s an easy dessert to master. One of the most unique steps, creating a crème fraîche gelée, probably sounds the most intimidating. But you’ll be surprised at how easily you can transform a few ingredients into this unique gelled frosting.
A cake for berry season
Crème fraîche is amazing and you’re going to love mastering these techniques. However, as we mentioned, the key to making this Crème Fraîche Cake sing is the addition of fresh fruit. Although you can make it with stone fruits in summer, this cake is at its best with a burst of ripe berries. So your best bet? Celebrate each berry season, first strawberry then raspberry and blackberry, by making this cake over and over. (You could also make it in blueberry, huckleberry, marion berry and mulberry seasons!) It’s a crowd pleasing way to eat more fruit.
Love the unique taste of crème fraîche? Try this crème fraîche frosting recipe.
Want a wine with hints of crème fraîche flavor to serve with your cake? Try this sparkling wine from Domaine Carneros.
This unique cake is the perfect dessert for showing off fresh, ripe berries or pomegranate.
- 2 large eggs
- 2/3 c granulated sugar
- 7 oz melted butter cooled to room temperature
- 3/4 c all purpose flour
- 2 3/4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 1/3 c creme fraiche
- 2 1/2 c creme fraiche
- juice and zest of 1 lemon
- juice and zest of one medium orange
- pinch salt
- 2/3 c granulated sugar
- 2/3 c water
- 3.5 sheets of bloomed gelatin
- Cream eggs and sugar until tripled in volume and pale yellow (10min).
- Slowly pour melted butter into ribboned sugar and eggs while on medium speed.
- Sift dries together.
- Incorporate dries into ribbon mix in three parts only incorporating partially.
- Add creme fraiche or sour cream and mix on medium until fully combined.
- Grease and line a 10x12 baking pan and pour batter in. Bake at 325 F for 20-25 min rotating every 5 min to ensure even coloring on top.
- Allow to cool at room temp then store in fridge.
- Combine all ingredients except gelatin and bring to a boil to melt down sugar whisking continuously.
- Once boiling add gelatin and allow to dissolve completely. Set mix aside
- When cake is cool and creme fraiche mix reaches room temp pour mix over cake gently and leave in fridge to set up.
- Freeze the cake for about 1 hour to make serving easy. Serve at room temperature or cold with your favorite fruit.
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