Name: Lemon Sun Cakes with Berries and Cream
Cook time: 20 min
Total time: 1 1/4 hr
Yield: Makes 6 individual cakes
Ingredients: 3/4 cup plus 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon finely grated fresh lemon zest; 1/4 teaspoon salt; 1/2 stick (1/4 cup) unsalted butter, softened; 1/2 cup sugar; 1 large egg; 1/2 teaspoon vanilla; 1/2 cup whole milk; 1 cup raspberries (4 oz); 1 cup blueberries (5 oz); 1 cup blackberries (5 oz); 1 cup strawberries (4 oz), sliced 1/4 inch thick; 3 tablespoons superfine granulated sugar; 1/2 cup chilled heavy cream; Garnish: white and red currants or other fresh berries; 6 (5-oz) fluted brioche molds (4 inches across top) or a muffin tin with 6 (5- to 6-oz) muffin cups

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Lemon Sun Cakes with Berries and CreamMikkel Vang

Cooks' note:

Cakes can be made 2 days ahead and kept in an airtight container at room temperature, or 2 weeks ahead and frozen, wrapped in plastic wrap and then foil. Thaw frozen cakes in refrigerator and bring to room temperature before serving.

Recipe notes

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