Wednesday, December 1, 2010

What is Cloudberry?!!!!

DID YOU KNOW?
 
CLOUDBERRY:

Cloudberry (Rubus chamaemorus) also known as salmonberry, yellowberry, and baked apple berry, are a juicy, amber yellow relative of the raspberry. They are found in subartic regions of the north temperate zone, such as New England, Canada and Scandinavia. Cloudberries are too tart to eat out of hand, but are excellent used in preserves and liqueurs.  The cloudberry is a part of Rubus family, are its botanical name is Rubus chamaemorus. Cloudberry grows in bogs, mashes and wet meadows; generally in mountainous regions but it is sensitive to dry conditions. Cloudberries can be cultivated in artic areas unlike other fruits and it is considered a wild plant. 

The cloudberry plant grows to about 15 centimeters high and has five or seven soft, branchless stalks. The fruit of five to twenty five drupelets and when it is ripe it has a golden or yellow color. Cloudberry fruit is delicate, juicy and it is rich in vitamin C with a distinctive tart flavor. Because it is rich in vitamin c the fruit is consumed as protection against scurvy and because it also contains benzoic acid it is used for its preserving actions. The tea made of cloudberry leaves act against urinary tract infections. Cloudberries are also used for preparing jams, juices, tarts or liqueurs. People from Sweden use the fruits as an ice-cream topping while Canadians use them as a special ingredient to flavor one of their local beers. Due to its numerous benefits cloudberries are now cultivated all over Norway.

These berries are tart to eat by themselves but make excellent jam. See exciting recipe below for Cloudberry Layer Cake.





Cloudberry Layer Cake

Ingredients

Makes 16 servings
  • 6 large eggs (about 1 1/3 cups), room temperature
  • 1 1/3 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoonkosher salt
  • 1 1/3 cups all-purpose flour, stirred before measuring
  • 2 cups cloudberry preserves
  • 3 cups heavy cream, whipped
  • 1/4 cup confectioners' sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 cup dark rum

Directions

  1. Preheat oven to 350 degrees. Line two 9-inch round cake pans with parchment paper. Break eggs into a liquid 2-cup measuring cup to measure.
  2. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar, beating on high speed until light and lemon colored, about 5 minutes.
  3. Beat in vanilla and salt. With a rubber spatula, thoroughly fold in flour.
  4. Divide batter evenly between the two pans. Bake until the cake springs back when touched in the center, 25 to 30 minutes. Transfer cakes to a wire rack to cool. Loosen edges of cooled cakes and remove from pans. Using a serrated knife, slice cakes horizontally to make four cake layers in all.
  5. For the filling: Whip the cream until firm but not stiff, and add the confectioners' sugar and vanilla.
  6. To assemble the cake: Place bottom layer on cake plate, brush cake with rum, and spread with one-third of the filling. Top with the second layer, brush with rum, and spread with 1/2 of the preserves. Top with the third layer, brush with rum, and spread with one-third of the filling. Top with the fourth layer, brush with rum, and spread with remaining preserves. Using a 12-inch pastry bag fitted with a 1/2-inch star tip, pipe remaining filling on cake in a decorative pattern.
ENJOY!!! Try something different for a change!!!
 
 

2 comments:

  1. Thanks for the post - never heard of these. Now the question is if I can find any!

    ReplyDelete
  2. BULLCRAP

    Cloudberries are NOT Salmonberries

    Rubus spectabilis - salmonberry
    Rubus chamaemorus - cloudberry

    do some research before you write bullshit

    ReplyDelete