Have you ever marveled at an alphabet letter cake, wondering how to make a letter cake that’s as impressive as it is delectable? Look no further! Our step-by-step guide unveils the secrets behind crafting a cake that will leave everyone spellbound, whether you’re celebrating with a letter N cake or a G letter cake.
Prepare to embark on a journey of taste and elegance, as we dive into the sumptuous layers of this masterpiece. Imagine a delicate balance of textures. The crisp Pâte Sucrée base to the velvety crème pâtissière, crowned with the almond dacquoise’s nutty charm. This symphony of flavors is harmoniously enhanced by the luscious vanilla whipped ganache, the epitome of indulgence.
But the true star of the show is the mixed berry confit, a burst of vibrant freshness that crowns the cake with a burst of color and a delightful tang. Each element of this creation – from the technical precision of the ganache preparation to the careful assembly of layers – contributes to a cake that’s not just a dessert, but an edible work of art.
Dive into the world of gourmet baking as you learn how to make a letter cake that’s both visually captivating and irresistibly delicious. Let the luxurious blend of flavors, the array of textures, and the aesthetic elegance of this creation elevate your culinary prowess. So, why wait? Channel your inner pastry chef and create a Berries and Cream Letter Cake that’s destined to steal the spotlight at your next celebration.
How to Make a Letter Cake(Ingredients and Method)
Jump to RecipeVanilla Whipped Ganache
Ingredients:
- 250g (1 cup ) warm heavy whipping cream (35% fat)
- 250g (1 cup) cold heavy whipping cream (35% fat)
- 250g (1 3/8 cup )white chocolate chips or chunks
- 50g (2 tbsp water mixed with 2 tsp. gelatin powder with 200 bloom strength)
- 1 tsp. vanilla extract
Assembly
In a small bowl, combine gelatin with cold water. Allow the gelatin to bloom for about 5 minutes. Heat the 250g heavy whipping cream in a saucepan until it reaches a gentle simmer. In a tall glass or container, place white chocolate chips/ chunks, vanilla extract, and the bloomed gelatin, pour in warm heavy whipping cream and let it sit for 2-3 minutes.
Stir until fully dissolved. Use an immersion blender to make an even smoother consistency. While blending, pour in the cold cream. Keep blending until fully combined.
Transfer to a container and cover it with plastic wrap, making sure that the plastic touches the surface of the mixture to prevent it from forming a skin. Refrigerate for 6 hrs, preferably overnight.
Pâte Sucrée (Sweet Short Pastry)
Ingredients:
- 200g (2 cups) all-purpose flour
- 45g (1 1/2 tbsp) almond powder
- 80g (2/3 cups) powdered sugar
- 2g (1/4) salt
- 120g (8 tbsp) unsalted butter (room temp but not melted)
- 1 medium egg
- 1 tsp vanilla extract
- Sift all the dry ingredients and add butter.
Assembly
Mix using a paddle attachment at low speed until you reached a sandy mixture. Mix egg and vanilla extract and slowly add it to the flour mixture. Keep mixing at low speed until incorporated. Wrap in plastic and refrigerate for 3 hrs or until set.
Crème Pâtissière (Pastry Cream)
Ingredients:
- 3 egg yolks
- 35g ( 3 tbsp) granulated sugar
- 15g (2 tbsp) cornstarch
- 1/2 vanilla bean pod or 1/2 tsp vanilla extract
- 200g (1 cup) milk
- 1/4 tsp salt
- 30g (3 tbsp.) unsalted butter, chilled and diced
Assembly
Slice a vanilla bean in half lengthwise and scrape out the seeds. In a saucepan, combine milk, salt, vanilla seeds, and pod, and heat over medium until steaming but not boiling. In a large bowl, whisk egg yolks and sugar for 2-3 minutes until pale and thick.
Sift in cornstarch and whisk until smooth. Remove the vanilla pod from the milk, then gradually pour the milk into the egg mixture, whisking to prevent curdling. Return the mixture to the saucepan, cooking over medium heat, stirring until it thickens to a pudding consistency.
Remove from heat and stir in diced unsalted butter for a glossy finish. Cover with plastic wrap directly on the surface and chill in the refrigerator for at least 2 hours or until completely cold.
Almond Dacquoise
Ingredients:
- 120g ( about 4 egg whites) egg whites
- 48g (4 tbsp.) granulated sugar
- 100g (1 cup) almond flour
- 24g (3 tbsp) all-purpose flour
- 8g (1 tbsp ) cornstarch
- 60g (1/2 cup) icing sugar
Assembly
Preheat oven to 170°C. Sift and mix almond flour, all-purpose flour, powdered sugar, and salt; set aside. Whip egg whites on medium-low until white bubbles form. Add half the granulated sugar, then increase speed to medium-high and add the remaining sugar, beating until soft peaks form. Gently fold in half the dry ingredients into the meringue, then the second half, being careful not to deflate too much.
Once combined, deflate the mixture to a ribbon-like consistency. Transfer to a 10×10-inch baking sheet, 1-1.5 inches deep, and spread with an offset spatula. Bake without the fan for 12-15 minutes or until the edges are slightly brown. Cool completely.
Mixed Berry Confit /Jam
Ingredients:
- Fresh berries (any)
Final Assembly
Create a 9×9-inch stencil from clean paper or parchment. Roll out Pâte Sucrée (Sweet Short Pastry) to 2 cm thick, and bake chilled at 170°C for 8-10 mins or until golden. Cool completely and set aside. Use the stencil to cut the Almond Dacquoise, and set it aside. Whip Vanilla Ganache until stiff peaks form, and transfer to a piping bag with a chosen tip. Place pastry cream and mixed berry confit/jam in separate piping bags.
To assemble, place the baked Pâte Sucrée on a cake board. Pipe a layer of whipped vanilla ganache, add the almond dacquoise, then pipe ganache around the edges, leaving space for pastry cream and jam in the center.
Finish with fresh berries, and enjoy with your family and friends.
Why Does This Letter Cake Recipe Work?
The blend of sweet vanilla, rich white chocolate, fresh berries, and nutty almond flavors creates a delightful taste profile that appeals to a wide range of palates.
- Texture Variety:
With the creamy whipped ganache, crisp Pâte Sucrée, soft almond dacquoise, and velvety crème pâtissière, there is an appealing contrast of textures that keeps each bite interesting.
- High-Quality Ingredients:
Using fresh berries, real vanilla bean or extract, and high-fat whipping cream emphasizes flavor and richness, contributing to a luxurious end product.
- Technical Skills:
The preparation techniques, such as making a smooth ganache with an immersion blender, and the proper chilling and baking methods for the Pâte Sucrée, ensure a professional-quality result.
- Visual Appeal:
The layered assembly, piping techniques, and fresh berry topping add a touch of elegance and aesthetic pleasure to the finished dessert.
- Adaptability:
The recipe offers room for customization, allowing cooks to adapt the fruit or flavorings to suit personal preferences or seasonal availability.
- Balance of Sweetness:
The use of both powdered sugar and granulated sugar, along with the bitterness of the chocolate and the tartness of the berries, helps to balance the overall sweetness of the dessert, making it indulgent without being overly sugary.
- Traditional Techniques:
The incorporation of classic pastry components like crème pâtissière and almond dacquoise connects this recipe with traditional French pastry, known for its refined flavors and textures.
- Perfect for Special Occasions:
The elegant presentation and layered complexity make this cake ideal for celebrations or special meals, contributing to a sense of occasion. The blend of sweet vanilla, rich white chocolate, fresh berries, and nutty almond flavors creates a delightful taste profile that appeals to a wide range of palates. You can check out some crafty and innovative designs Here.
Chef’s Note:
If the dough for Pâte Sucrée melts after rolling out, chill it for 10-15 minutes before baking to ensure it won’t spread during baking. For extra shine and to create a protective layer from fillings, brush with egg yolk after baking and return to the oven for an additional 3 minutes.
Conclusion:
If you are looking for a delicious yet simple-to-follow recipe to make your own Fresh Berries and Cream letter cake for a birthday, this is a must-try recipe for you. If you like this one, you can check out a similar recipe Here. if you like this one, do leave a comment below and let me know about your thoughts.
Do follow me on my Instagram where I post regularly, and follow me on my socials to check out more of my content. You can check out my Youtube Channel and let me know in the comments which French recipes you want next. Till then, Au Revoir!
Berries and Cream Letter Cake
Ingredients
Vanilla Whipped Ganache
- 250 grams Warm Heavy Whipping Cream (35% fat)
- 250 grams Cold Heavy Whipping Cream (35% fat)
- 250 grams White Chocolate Chips or Chunks
- 50 grams Gelatin Powder with 200 Bloom Strength
- 2 tbsp Water to mix the Gelatin Into
- 1 tbsp Vanilla Extract
Pâte Sucrée (Sweet Short Pastry)
- 200 grams All-purpose Flour
- 45 grams Almond Powder
- 80 grams Powdered Sugar
- 2 grams Salt
- 120 grams Unsalted Butter (room temp but not melted)
- 1 Medium Egg
- 1 tbsp Vanilla Extract
Crème Pâtissière (Pastry Cream)
- 3 Egg Yolks
- 35 grams Granulated Sugar
- 15 grams Cornstarch
- 1/2 tsp Vanilla Extract
- 200 grams Milk
- 1/4 tsp Salt
- 30 grams Unsalted Butter, Chilled and Diced
Almond Dacquoise
- 4 grams Egg Whites
- 48 grams Granulated Sugar
- 100 grams Almond Flour
- 24 grams All-purpose Flour
- 8 grams Cornstarch
- 60 grams Icing Sugar
Mixed Berry Confit /Jam
- Fresh berries (any)
Instructions
Vanilla Whipped Ganache
- In a small bowl, combine gelatin with cold water.
- Allow the gelatin to bloom for about 5 minutes.
- Heat the 250g heavy whipping cream in a saucepan until it reaches a gentle simmer.
- In a tall glass or container, place white chocolate chips/ chunks, vanilla extract, and the bloomed gelatin.
- Pour in warm heavy whipping cream and let it sit for 2-3 minutes.
- Stir until fully dissolved.
- Use an immersion blender to make an even smoother consistency.
- While blending, pour in the cold cream. Keep blending until fully combined.
- Keep blending until fully combined.
- Transfer to a container and cover it with plastic wrap, making sure that the plastic touches the surface of the mixture to prevent it from forming a skin.
- Refrigerate for 6 hrs, preferably overnight.
Pâte Sucrée (Sweet Short Pastry)
- Mix using a paddle attachment at low speed until you reached a sandy mixture
- Mix egg and vanilla extract and slowly add it to the flour mixture.
- Keep mixing at low speed until incorporated.
- Wrap in plastic and refrigerate for 3 hrs or until set.
Crème Pâtissière (Pastry Cream)
- Slice a vanilla bean in half lengthwise and scrape out the seeds.
- In a saucepan, combine milk, salt, vanilla seeds, and pod, and heat over medium until steaming but not boiling.
- In a large bowl, whisk egg yolks and sugar for 2-3 minutes until pale and thick.
- Sift in cornstarch and whisk until smooth.
- Remove the vanilla pod from the milk, then gradually pour the milk into the egg mixture, whisking to prevent curdling.
- Return the mixture to the saucepan, cooking over medium heat, stirring until it thickens to a pudding consistency.
- Remove from heat and stir in diced unsalted butter for a glossy finish.
- Cover with plastic wrap directly on the surface and chill in the refrigerator for at least 2 hours or until completely cold.
Almond Dacquoise
- Preheat oven to 170°C
- Sift and mix almond flour, all-purpose flour, powdered sugar, and salt; set aside.
- Whip egg whites on medium-low until white bubbles form.
- Add half the granulated sugar, then increase speed to medium-high and add the remaining sugar, beating until soft peaks form.
- Gently fold in half the dry ingredients into the meringue, then the second half, being careful not to deflate too much.
- Once combined, deflate the mixture to a ribbon-like consistency.
- Transfer to a 10×10-inch baking sheet, 1-1.5 inches deep, and spread with an offset spatula.
- Bake without the fan for 12-15 minutes or until the edges are slightly brown.
- Cool completely.
Mixed Berry Confit /Jam
- Assortment of any fresh berries
Final Assembly
- Create a 9×9-inch stencil from clean paper or parchment.
- Roll out Pâte Sucrée (Sweet Short Pastry) to 2 cm thick, and bake chilled at 170°C for 8-10 mins or until golden.
- Cool completely and set aside.
- Use the stencil to cut the Almond Dacquoise, and set it aside.
- Whip Vanilla Ganache until stiff peaks form, and transfer to a piping bag with a chosen tip.
- Place pastry cream and mixed berry confit/jam in separate piping bags.
- To assemble, place the baked Pâte Sucrée on a cake board.
- Pipe a layer of whipped vanilla ganache, add the almond dacquoise, then pipe ganache around the edges, leaving space for pastry cream and jam in the center.
- Finish with fresh berries, and enjoy with your friends and family.
Notes
