fresh berries (strawberries, raspberries, blackberries, blueberries, or mixed berries) or other fresh fruit (such as sliced spiced peaches or carmelized apples)
Serving Size: 1 (134) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 296 g59 %
Total Fat 33 g50 %
Saturated Fat 19.9 g99 %
Cholesterol 187.5 mg
Sodium 405.3 mg
Dietary Fiber 0.5 g1 %
Sugars 28.9 g115 %
Protein 8.8 g
Sift together the flour, baking powder, and salt into a large mixing bowl.
Whisk in the Parmesan. Set aside.
Cream together the butter and sugar with a mixer, about 5 minutes.
One at a time, add eggs to the butter mixture, mixing well (at medium speed) after each addition.
Add cream cheese and mix until smooth.
On slowest speed, alternate adding the flour mixture and the crème fraîche, ending with the flour mixture. Do not overmix.
Butter and lightly flour two (8x8) metal cake pans or one large metal baking pan (9x12 or 9x13).
Pour the cake batter into the prepared pans and spread evenly. Tap the pan down sharply on the countertop a couple of times to release any air bubbles.
Bake at 350°F for 45-55 minutes, or until toothpick comes out clean. Let cool.
Invert the completely cool cake onto a cutting board, trim the edges away, and then with a serrated cake knife, cut the cake in half lengthwise. Cut widthwise into 1½-inch slices. You will end up with fourteen 4- by 1½-inch slices. (Or cut slices only as you need them, keeping the cake well sealed in plastic wrap).