新鲜浆果蛋糕 Fresh berries Cake

• 130克无盐黄油。
• 65克无盐黄油
• 150克红糖
• 400克新鲜的浆果（我是放小红莓和黑莓）
• 1/4杯新鲜的橙汁
• 鸡蛋2个，在室温下，蛋黄和蛋清分开
• 1/2杯全脂牛奶，在温下
• 295克未漂白的多用途面粉
• 2茶匙发酵粉
• 1/4茶匙盐
• 150克砂糖
• 1茶匙香草精
烤箱预热至180℃。
1。在一个铸铁煎锅，放入65克的黄油和红糖中火加热，不时搅拌，直到黄油融化，开始泡沫。离火进行冷却。
2。在一个小锅里，煮浆果和橙汁，大约5到10分钟。离火，倒入均匀冷却的焦糖。
3。在一个中型碗，加入面粉，发酵粉和盐，搅拌结合。在搅拌机打130克的黄油和砂糖，直到轻和蓬松。
4。加入两个蛋黄，一次一个。香草精搅拌均匀。当充分混合。添加面粉混合物与牛奶交替，用三分之一的面粉的起始和结束。搅拌直到面粉成立就行了。
5。在一个单独的碗，打蛋清，直到它们柔软峰。折叠三分之一的蛋清倒入面糊，然后轻轻地搅拌均匀。
6. 倒入面糊，用锅铲在锅里的小红莓和平滑的顶部。
30至35分钟或直到顶端变金黄色的蛋糕。从烘箱中取出，并冷却15分钟的蛋糕。运行一个盘子上的泛周围的边缘，反转蛋糕就可以吃了。:)

Berries Upside-Down Cake
• 130g unsalted butter.
•       65g  unslalted butter
• 150g brown sugar
• 400g fresh berries ( I put cranberris and blackberries)
• 1/4 cup fresh orange juice
• 2 eggs, at room temperature, separated
• 1/2 cup whole milk, at room temperature
• 295g unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 150g granulated sugar
• 1 teaspoon vanilla extract

Preheat oven to 180C.
1. In a skillet, cook 65g butter and brown sugar over medium heat, stirring occasionally until the butter melts and starts to bubble. Remove pan from the heat and allow to cool.
2. In a small saucepan, cook the berries and orange juice until the berries just start to pop, about 5 to 10 mins) Remove from the heat and pour evenly over the cooled caramel.
3. In a medium bowl add the flour, baking powder, and salt and whisk to combine. In a bowl or stand mixer beat the 130g butter and granulated sugar until light and fluffy.
4. Beat in the two egg yolks, one at a time. Stir in vanilla extract. When mixed well. add the flour mixture alternately with the milk, starting and ending with one third of the flour. Stir just until the flour is incorporated.
5. In a separate bowl, beat the egg whites until they hold soft peaks. Fold one third of the egg whites into the batter and then gently fold in the rest.
6. Pour the batter over the berries in the pan and smooth the top with a spatula. Bake for 30 to 35 minutes or until the top is golden brown.