Lemon Sun Cakes with Berries and Cream

Ingredients

• 1 teaspoon double-acting baking powder 
• 5 oz blackberries 
• 5 oz blueberries 
• 6 servings currants fresh white red
• 1 large eggs 
• 0.8 cup flour all-purpose
• 3 tablespoons granulated sugar 
• 0.5 cup cup heavy whipping cream chilled
• 0.5 teaspoon lemon zest fresh finely grated
• 4 oz raspberries 
• 0.3 teaspoon salt 
• 4 oz strawberries sliced
• 0.5 cup sugar 
• 0.3 cup butter unsalted softened
• 0.5 teaspoon vanilla 
• 0.5 cup milk whole

Equipment

• food processor
• baking sheet
• oven
• whisk
• plastic wrap
• hand mixer
• aluminum foil

Directions

1. Put oven rack in middle position and preheat oven to 350°F. Generously butter molds and put on a baking sheet.
2. Whisk together flour, baking powder, zest, and salt.
3. Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, about 2 minutes. Beat in egg and vanilla until just incorporated.
4. Add milk and beat until just combined (mixture will appear curdled). Reduce speed to low, then add flour mixture in 3 batches, beating until just combined after each addition.
5. Divide batter among molds, filling each mold about two-thirds full.
6. Bake until edges of cakes are golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in molds on a rack 5 minutes, then turn out onto rack and cool completely.
7. While cakes cool, pulse 1/2 cup each of raspberries, blueberries, blackberries, and strawberries (all together) with 2 tablespoons superfine sugar in a food processor until fruit is just crushed. Chill, covered, up to 2 hours.
8. Beat cream with remaining tablespoon superfine sugar using cleaned beaters at medium-high speed until it just forms soft peaks. Chill, covered, until ready to serve (but no longer than 2 hours).
9. Arrange cakes upside down on 6 plates and top each with 2 rounded tablespoons whipped cream and 1 rounded tablespoon crushed berries. Scatter remaining whole berries over top and serve remaining crushed berries on the side.
10. 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.