The silky creme fraîche, a richer, thicker and sweeter French version of sour cream, not only adds a right amount of delicate tang but the added moisture, richness, and acidity gives you an ultra-flavourful, moist and tender cake that?s just irresistible. We enjoy the cake simply dusted with powdered sugar and some extra berries, but it?s as equally as delicious topped with a yummy glaze.
Creme Fraîche made with ButtermilkCake Batter, adapted from here
250 g 30-32% Heavy cream
2 tbsp Buttermilch
360 g Plain flour
A large pinch of fine sea salt
1/3 tsp Baking soda (or up to 1 tsp if you prefer the cake airier and softer)
225 g Unsalted butter, softened
300 g Sugar (or up to 600 g if you have a sweet tooth)
6 Large eggs, separated, at room temperature
2 tsp Vanilla extract
230 g Creme fraîche (homemade or store-bought), at room temperature
125 g Fresh blackberries
125 g Fresh raspberries
Mix the cream with the buttermilk in a bowl and cover with a cheesecloth or kitchen paper with a piece of string or rubber band. Leave at room temperature for approx. 12-24 hours until the mixture has reached a thick consistency. Then chill for 6 hours before using for the recipe.
Preheat the oven to 180C/350F. Thoroughly butter and flour a 10-inch / 28cm bundt cake pan. Combine the flour...
